Spicy Butter Roast...
Recipe By Pakistan Master Chef Jumanabhen Moizbhai Jodiawala
Ingredients
Mutton leg 1, ½ kg
Orange color a pinch
Green chilies sliced 2
Yogurt 1 cup
Oil ¼ cup
Cream ½ cup
Chili powder 2 tsp
Cumin roasted and crushed 2 tsp
Salt to taste
All spice 5 tsp heaped
Coriander leaves chopped 2 tbsp
Lemon juice 2 tbsp
French fried onion ground 2 tbsp
Butter 2 tbsp
Ginger garlic paste 2 tbsp
Cooking Directions
Marinate mutton legs in ginger garlic paste, chili powder, all spice, yogurt, french fried onion, lemon juice, salt, cumin and a pinch of orange color for 4 hours, prick well.
Heat oil and fry mutton legs on both sides for 5 minutes.
Then add in the marinade with 2 cups of water, cover and cook on low flame for 1 hour till meat cooks through.
Then add in cream, butter, dry fenugreek leaves and all spice, cook for another 15 minutes.
Remove mutton legs in a platter, serve garnish with coriander leaves and sliced green chilies
Recipe By Pakistan Master Chef Jumanabhen Moizbhai Jodiawala
Ingredients
Mutton leg 1, ½ kg
Orange color a pinch
Green chilies sliced 2
Yogurt 1 cup
Oil ¼ cup
Cream ½ cup
Chili powder 2 tsp
Cumin roasted and crushed 2 tsp
Salt to taste
All spice 5 tsp heaped
Coriander leaves chopped 2 tbsp
Lemon juice 2 tbsp
French fried onion ground 2 tbsp
Butter 2 tbsp
Ginger garlic paste 2 tbsp
Cooking Directions
Marinate mutton legs in ginger garlic paste, chili powder, all spice, yogurt, french fried onion, lemon juice, salt, cumin and a pinch of orange color for 4 hours, prick well.
Heat oil and fry mutton legs on both sides for 5 minutes.
Then add in the marinade with 2 cups of water, cover and cook on low flame for 1 hour till meat cooks through.
Then add in cream, butter, dry fenugreek leaves and all spice, cook for another 15 minutes.
Remove mutton legs in a platter, serve garnish with coriander leaves and sliced green chilies
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