Mutton 65

 Fresh Mutton 65 Recipe (Original Style, Not Copy)


Ingredients:


Mutton (boneless) – 500g (small cubes)


Ginger Garlic Paste – 1 tbsp


Green Chilli Paste – 1 tsp


Lemon Juice – 1 tbsp


Curd (Thick) – 3 tbsp


Red Chilli Powder – 2 tsp


Kashmiri Chilli Powder – 1 tsp (for color)


Turmeric Powder – ½ tsp


Garam Masala – 1 tsp


Black Pepper Powder – ½ tsp


Corn Flour – 2 tbsp


Rice Flour – 1 tbsp


Egg – 1


Salt – as per taste


Curry Leaves – 2 sprigs


Oil – for deep fry




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Preparation Method:


1. Marination (2 Hours Minimum)


Clean and wash the mutton pieces well.


In a large mixing bowl, add ginger garlic paste, green chilli paste, lemon juice, curd, red chilli powder, Kashmiri chilli powder, turmeric powder, garam masala, black pepper powder, and salt.


Add the mutton pieces and coat well.


Keep it covered and refrigerate for 2 hours for best taste.




2. Before Frying


Take out the marinated mutton.


Add corn flour, rice flour, and 1 egg.


Mix everything well so the coating becomes thick and sticks properly to the mutton.




3. Frying


Heat oil in a kadai (medium flame).


Drop mutton pieces one by one and deep fry till golden brown and cooked inside (approx. 8-10 minutes depending on size).


Fry curry leaves separately till crispy.




4. Final Touch


In a separate pan, heat 1 tsp oil.


Add fried curry leaves and the fried mutton pieces.


Toss for 1 minute on high flame for extra crispiness.






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Serving Suggestion:


Serve hot with onion rings, lemon wedges, and mint chutney.



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If you want, I can give you a special restaurant-style garnishing tip too. Let me know.

By KAMRANSAYEED GOUNDI

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