Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, lotus stem mutton. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Lotus stem mutton is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Lotus stem mutton is something that I’ve loved my whole life.
This version uses mutton and is made in a traditional Indian pressure cooker (or use your usual one). Add the lotus stem pieces into the pressure cooker and mix. Mutton with lotus stem curry is a delicious Indian recipe which provides you with rich nutrients and vitamins.
To get started with this particular recipe, we must prepare a few components. You can have lotus stem mutton using 18 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Lotus stem mutton:
- Prepare 1 kg Mutton (with bones)
- Make ready 4 onions
- Make ready 5 Dried red chillies
- Take 1 tsp Coriander seeds
- Make ready 1 tsp Cumin seeds
- Get 2 tsp garlic cloves crushed
- Make ready 2 tsp Ginger crushed
- Take 3/4 cup Mustard oil
- Get to taste Salt
- Take 5 Cardamom
- Prepare 5 Black pepper
- Get 1-2 mace
- Get 2 Black cardamom
- Prepare 1 Cinnamon stick
- Prepare 2 tsp Coriander leaves for garnish
- Prepare as needed Dry red chilli for garnish
- Make ready 250 gm lotus root
- Prepare 3 whole potatoes
How Lotus Stem is effective for various diseases is listed in repertory format. Lotus Stem is the underwater stem of the Lotus plant. It grows in a tropical climate. Последние твиты от Lotus STEMM (@Lotus_STEMM). A networking and leadership program for South Asian women in the STEMM fields.
Instructions to make Lotus stem mutton:
- Dry roast 5whole red chillies, coriander seeds and cumin seeds. Once roasted grind them together to make a fine powder. - Heat most of the mustard oil in a pressure pan, after it smokes reduce the heat and add garlic and ginger. Fry for a few seconds and add the mutton,lotus root,potatoes. - - After the mutton browns, add salt and curd and keep frying till all the curd gets absorbed and the oil starts leaving the sides.
- While the mutton is browning, in a separate pan, heat the remaining mustard oil, add cardamoms, cinnamon, whole pepper, and mace. Stir for a few seconds and add the onions and fry till they brown. - After the mutton has browned, and all the water has evaporated, add the red chilli, coriander, cumin powder mix to it and fry till it becomes fragrant. Add the browned onions and keep frying for about 2-4 minutes
- Add about 2 cups of water, shut the lid of the pressure pan and allow the mutton to cook for about 20 minutes after the first whistle. Turn off the gas and allow the pressure to drop on it's own - Open the pressure pan, carefully - - remove the mutton pieces and keep aside. Strain the gravy and remove the khada masala.Run the thick paste through the mixer and strain it further. Straining the gravy this way gets rid of the whole spices and keel allthe flavor intact.
- Put the pressure pan back on the stove, add the mutton pieces and the strained gravy to it. Taste for salt and adjust. Allow the mutton to cook on low heat till it becomes very tender. Adjust the consistency of the gravy by adding warm water if needed. - After the mutton is cooked, remove the mutton and the red gravy in a bowl, garnish with chopped coriander and whole red chilies and serve hot.
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