Hing Mangsho (mutton with asafoetida)

Hing Mangsho (mutton with asafoetida)

Ingredients:

Preparation:

  1. Wash the mutton, drain the water properly and keep aside.
  2. Marinate the mutton for an hour with yogurt, ginger-cumin-chilli paste,
    turmeric powder and mustard oil.
  3. Heat the ghee in a pan, sauté the bay leaf, garam masala and asafoetida.
  4. Add the marinated mutton and fry it properly.
  5. Add salt, sugar and hot water and cook for 20-25 min in a heavy flame with cover.
  6. When the gravy becomes thick and mutton becomes soft, turn off the gas.
  7. Serve hot mutton recipe with Pulao or
    Mixed pulao
    or Vegetables
    fried rice
    .

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