Facts About Mutton..
Mutton is a common red meat, which is not only delicious in biryani, kurma and kebab but also has a high nutritional value and is a good source of easily absorbed zinc and iron.
It has unsaturated fat, which is good for our body and Palmitoleic acid, a 16-carbon monounsaturated fatty acid that possesses strong antimicrobial properties. My mommy always insists that taking them at least once a week would strengthen our bones and infact the whole body.
Mutton enables tissue repair, formation of red blood cells and a healthy immune system. Lamb is rich in B vitamins, especially B12. One serving can provide 74-100% of the daily requirement for Vitamin B12, which is essential for the body's metabolic reactions. Lamb is also nature's best source for an amino acid called carnitine, which is needed to generate energy from fatty acids.
Trace elements such as copper, manganese, and selenium are also found in this meat, and it contains a rich supply of high quality protein.
The diet conscious ones need not worry about putting extra pounds, as these days there are low fat Lamb too!
Ready to Cook..
Mutton is a common red meat, which is not only delicious in biryani, kurma and kebab but also has a high nutritional value and is a good source of easily absorbed zinc and iron.
It has unsaturated fat, which is good for our body and Palmitoleic acid, a 16-carbon monounsaturated fatty acid that possesses strong antimicrobial properties. My mommy always insists that taking them at least once a week would strengthen our bones and infact the whole body.
Mutton enables tissue repair, formation of red blood cells and a healthy immune system. Lamb is rich in B vitamins, especially B12. One serving can provide 74-100% of the daily requirement for Vitamin B12, which is essential for the body's metabolic reactions. Lamb is also nature's best source for an amino acid called carnitine, which is needed to generate energy from fatty acids.
Trace elements such as copper, manganese, and selenium are also found in this meat, and it contains a rich supply of high quality protein.
The diet conscious ones need not worry about putting extra pounds, as these days there are low fat Lamb too!
Ready to Cook..
As the name suggests, this is one of our traditional dish made from fresh mutton. Think of the name, my mouth starts watering! Learnt this recipe from Udaya akka (my mama's wife), who is one of the best cooks in our family. Though everyone compliments my Mutton Sukha, but i really feel this is not the best like how akka makes. I know...only practice makes one perfect!
You Need:
Boneless Mutton: 250g (chopped into tiny pieces)
Onion & Tomato finely chopped
Ginger (as desired), Garlic (4-5 cloves), 3 green chilies, 3 tsp Cumin Seeds and 2 tsp fennel seeds: Grounded into a paste
Turmeric powder, pepper powder (3 tsp), garam masala (1 tsp) and salt to taste
Cashew nuts: 8-10
Curry leaves: Handful
Method:
1. Pressure cook the mutton along with turmeric powder, chopped onion, chopped tomato, grounded paste, 1 tsp garam masala and sufficient water (for the mutton to be cooked)
2. Close the cooker lid and allow it to cook for 6 – 8 whistles (depending upon the mutton texture) and keep aside
3. Now take a non-stick pan, heat 4 tsp oil in it. (keep the pan in simmer till the end of the process)
4. Now pick only the mutton pieces from the cooker (keep the stock aside), put the pieces into the pan and keep tossing
5. Now add 3-4 tsp (or as desired) freshly ground black pepper powder, salt and 3 tsp stock from the cooker, and allow it to cook for 3 minutes
6. At the end of the 3rd minute, again add another 3 tsp of stock and keep tossing. (Repeat this 3 times, after every 3 minutes)
7. Now add the curry leaves and cashew nuts, and keep tossing for another 10 minutes or until the mutton pieces become very dry after absorbing all the poured stock. (Total cooking time in pan will be 20-25 minutes)
You Need:
Boneless Mutton: 250g (chopped into tiny pieces)
Onion & Tomato finely chopped
Ginger (as desired), Garlic (4-5 cloves), 3 green chilies, 3 tsp Cumin Seeds and 2 tsp fennel seeds: Grounded into a paste
Turmeric powder, pepper powder (3 tsp), garam masala (1 tsp) and salt to taste
Cashew nuts: 8-10
Curry leaves: Handful
Method:
1. Pressure cook the mutton along with turmeric powder, chopped onion, chopped tomato, grounded paste, 1 tsp garam masala and sufficient water (for the mutton to be cooked)
2. Close the cooker lid and allow it to cook for 6 – 8 whistles (depending upon the mutton texture) and keep aside
3. Now take a non-stick pan, heat 4 tsp oil in it. (keep the pan in simmer till the end of the process)
4. Now pick only the mutton pieces from the cooker (keep the stock aside), put the pieces into the pan and keep tossing
5. Now add 3-4 tsp (or as desired) freshly ground black pepper powder, salt and 3 tsp stock from the cooker, and allow it to cook for 3 minutes
6. At the end of the 3rd minute, again add another 3 tsp of stock and keep tossing. (Repeat this 3 times, after every 3 minutes)
7. Now add the curry leaves and cashew nuts, and keep tossing for another 10 minutes or until the mutton pieces become very dry after absorbing all the poured stock. (Total cooking time in pan will be 20-25 minutes)
Serve with plain rice, roti or as a snack (tastes best with rasam rice).
This tastes just as good even after a week (refrigerated).
This tastes just as good even after a week (refrigerated).
தோழியே நீங்கள் தமிழிலும் எழுதலாமே,தமிழிலும் ஏராளமான வலைப்பூக்கள் உள்ளன.
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