Lamb Meat (Carry Cut)
Type of red meat, comes from sheep. Not only is it a rich source of high-quality protein, but it is also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. Because of this, regular consumption of lamb may promote muscle growth, maintenance, and performance.
Cocking Instructions
👉 Take the meat out of the fridge at least one hour before using.
👉 Dry the pieces of meat on a cloth or absorbant paper, then marinate for four hours with yoghurt, salt, cumin powder, garam masala, ginger-garlic paste, turmeric powder and black pepper by placing in refrigerator.
👉 Low heat perfuming of cooking oil with dry spices viz. bay leaf and dried chillies followed by shallow frying of added onion with salt.
👉 Add the marinated mutton and cook at high heat until colour of meat turn into brown.
👉 Followed by low heat cooking with gradual addition of water
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