Saturday, December 26, 2009

Lamb/ Mutton Special with Ginger taste Mutton Pakku

Lamb/Mutton  1000 gram
Ginger    200 gram
Cumin Powder ½ Teaspoon
Chilly Powder ½ Teaspoon
Turmeric Powder ½ Teaspoon
Mustard oil  ½ cup
Salt   to taste

Method of Preparation

1.  Cut Meat into medium pieces.
2 Wash ginger and  finely chop.
3 Add meat ,ginger, cumin powder, chilly powder, salt
turmeric powder & mustard oil.
4 After mixing all ingredients keep in a refrigerator for few minutes.
5 Heat oil in a thick bottomed vessels, add meat and fry for
Few minutes  & add 5 cups of   water, bring to a boil ,cover and cook
6. Garnish with finely chopped ginger  and serve hot .USDA Choice Fresh American Leg of Lamb, Bone In, approx. 11 lb

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