If you are a beginner or has failed to make good mutton before, then we highly suggest you check our Indian mutton recipes and follow as it is without making any changes.
Kheema pav is a meat mince dish espacially from the streats of Mumbai. In a non veg dish we don’t add a tadka but almost every indian non veg dish requires different spices to be fried in the oil to extract the best flavoures and aroma out of it. So lets check how this process is used in making Kheema Pav
Made with a masala that hails from the small community of Pathare Prabhus based in India's Mumbai region, the recipe for this goat curry can be made using India garam masalas as well if you don't have the special Pathare Prabhu masala. The best thing about this recipe...
Juicy, hot lamb chops even without a griller, is what this recipe is about. You may not get the grilled marks on your lamb or the smell of charcoal, but the flavour of pepper oozed into the lamb's own fat makes up for it. Recipe Prepartion Time: 5 mins...
This is a dish that hails from the ancient kitchens of a small community in India’s Mumbai region – Pathare Prabhus. It is a simple, mouth watering goat’s meat with a twist.
Another way of having mutton chops with fired egg Recipe Prepartion Time: 30 mins Cooking Time: 30 mins Ingredients: Method: Ingredients for Marinate 5 fresh mutton/lamb chops 1 tbsp ginger garlic paste 1 tsp red chilli powder 1 tsp garam masala 1/4th tsp...
