Unlock a world of flavours with Meat with Fried Okra – a pleasant fusion that brings collectively tender mutton and crispy bhindi, making a culinary masterpiece that’s each comforting and thrilling.
In regards to the Recipe
Meat with Fried Okra is a celebration of textures and tastes, the place mutton meets the crunch of bhindi. This dish guarantees a medley of flavours that may depart you craving extra – an ideal addition to your repertoire of hearty meals.
Why You Will Love This Recipe
Immerse your self within the wealthy style of Meat with Fried Okra. The succulent mutton, blended with fragrant spices and the crispiness of bhindi, ensures a eating expertise that’s each satisfying and adventurous.
Meat with Fried Okra
Cooking Ideas
For excellent Meat with Fried Okra, make sure you brown the meat nicely for the depth of flavour. Enable the Bhindi to marinate with salt earlier than frying to attain that pleasant crispness. This dish is all about attaining the appropriate steadiness of textures.
Serving and Storing Recommendations
Serve Meat with Fried Okra scorching, letting the flavours meld collectively. Leftovers could be refrigerated and reheated gently, sustaining the pleasant textures and tastes.
Different Related Recipes
Discover our Spicy Lamb Stir-Fry or the basic Bhindi Masala for extra flavorful encounters with mutton and Bhindi.
Nutrient Advantages
Meat with Fried Okra presents a protein enhance from mutton and the dietary goodness of Bhindi, making a healthful and satisfying dish.
Meat with Fried Okra
Elements
- 1/2 kg Mutton (lower into 3/4 inch cubes)
- 1 Onion (massive, finely sliced) 1
- 1/2 kg Bhindi kg
- 1 3/4 tsp Salt
- Vegetable Oil (for frying)
Grind to a paste:
- 6 cloves Garlic
- 3/4 inch Contemporary Ginger Root
- 3 inch Cinnamon Stick
Directions
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Warmth 3 tbsp oil in a pan, fry onions until brown and drain extra oil.
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Add ginger-garlic paste, mix nicely, and prepare dinner for five minutes.
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Brown the mutton for about quarter-hour.
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Add 1 cup water, cinnamon stick, and 1 tsp salt, simmer lined for 10 minutes.
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Steadily add three extra cups of heat water and proceed simmering till the meat is cooked.
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Minimize Bhindi into 1-inch items, sprinkle 3/4 tsp salt, and let sit for 15-20 minutes.
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Fry Bhindi in oil and add to the meat, heating collectively for 10 minutes earlier than serving.
Elements:
Mutton – 1/2 kg, lower into 3/4 inch cubes
Onion – 1 massive, finely sliced
Bhindi – 1/2 kg
Salt – 1 3/4 tsp
Vegetable Oil for frying
Grind to a paste:
Garlic – 6 cloves
Contemporary Ginger Root – 3/4 inch piece
Cinnamon Stick – 3 inch piece
Technique:
1. Warmth 3 tblsp oil in a pan and fry onion in it until brown. Drain extra oil.
2. Add ginger-garlic paste and mix nicely.
3. Cook dinner 5 minutes including just a little water if paste sticks to backside of pan.
4. Add meat and brown properly for about quarter-hour until all of the water has dried.
5. Add 1 cup water, cinnamon stick and 1 tsp salt and simmer lined for 10 minutes.
6. Steadily add 3 extra cups of heat water and proceed simmering, lined, until meat is cooked and 1 cup gravy stays. Or stress prepare dinner meat with 1 cup water.
7. Minimize bhindi into 1 inch items and sprinkle 3/4 tsp salt over them.
8. Maintain for 15-20 minutes.
9. Pour oil right into a frying pan and warmth.
10. Gently fry the bhindi in it and take away.
11. Add fried bhindi to meat, warmth all collectively for 10 minutes earlier than serving.
