Mutton Seekh kabab is a spicy, juicy appetizer recipe. Made with minced mutton, spices, and herbs. This sounds a very complicated and lengthy process to make but it is a very easy and simple recipe. Moreover, it can be done within 30 mins if everything is ready. This kabab tastes awesome with little spice but you can customize this according to your taste. Mutton Seekh kabab is great as an evening snack or starter. No need to worry if an oven or charcoal grill is not available. Easily you can prepare this at your home, on the pan or griddle. Even though this belongs to Mughlai cuisine, kababs are very…
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Gongura Mutton Curry Andhra Style Recipe
Gongura mutton is an authentic recipe from Andra Pradesh. This is one of the popular and traditional recipes of Andra Cuisine. There are different dishes one can make with mutton like Mutton curry, Mutton biryani, Mutton Keema. But this recipe has its distinctive flavor because of the Gongura leaves. Gongura leaves are called sorrel leaves in English. You can find this lip-smacking dish on the menu of all South Indian restaurants. The sourness of the Gongura leaves adds a unique flavor to the Mutton curry. If you want to explore the South Indian recipes, This is the must to try. This goes well with the rice, roti, Pulao, and biryani…
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Junglee Maas Recipe | Authentic Mutton curry
Junglee Maas is a traditional Rajasthani recipe in which meat cooked with very fewer ingredients. This dish used to prepared for Maharajas after their haunting. They use to prepare this recipe in the jungle itself so they call it as Junglee Maas. Very few ingredients are needed for this recipe. In olden times they couldn’t carry more ingredients while haunting. In spite of fewer spices, this curry has the taste of its own. How to make Junglee Maas: Junglee Maas recipe we use few ingredients like onion, garlic, red chillis. Mutton releases it’s own juices while cooking in a low flame so you should not rush. The real magic of…
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Laal Maas Recipe | Rajasthani authentic Laal Maas
Laal maas is an authentic Rajasthan curry with a spicy authentic touch in it. Means a red meat a curry which looks red hot. The ingredients will be the red Kashmiri chillies and mutton with bones. And moreover, in Rajasthan, they don’t use many tomatoes in their dishes. Therefore they use curd with spices to get the sour taste to the curry. This recipe generally served with rotis, naan (Indian bread), and also rice. This is a royal side dish curry for maharajas in Rajasthan. How to make Laal Maas: Laal maas process is generally like any other curries. The curry needs whole spices, not a whole spice powder. Firstly…
