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Atthey Mutton Recipe: Deoghar in Jharkhand does not have a taste of the taste of eighteen mutton. No other dish of non -veg can compete with it. The special thing is that it is prepared in pure ghee instead of oil and not even a single drop is poured during making. If you eat after cooking well on low flame, you will never forget the test.
You must have tasted the mutton. Must have eaten different types of dishes of mutton. But have you ever eaten mutton eighteen? Believe it, after trying this recipe of mutton, fingers will be kept licking.
This famous Mutton recipe started in Deoghar, a special city of Jharkhand. This dish has now reached other cities due to its taste. People coming to Deoghar from outside do not forget to taste it.
Deoghar Special people reach here from every corner of the country to taste this special dish. Once you eat it, it does not forget its taste for life and cannot live without praising it. On the go, we definitely ask the recipe.
Eighteen mutton is not cooked in oil, not in oil. Also, the girl or coal is prepared on the heat. The most important thing is that even a drop of water is not poured while making it. First of all, the pan is heated and ghee is added to it according to the mutton. 300 to 400 grams of ghee is consumed per kg of mutton.
When the ghee becomes completely hot, add the spice standing in it. Like bay leaf, half a teaspoon of cumin, big cardamom, small cardamom, star flowers, lentils, javetri, black chilli etc. Fry it well. After that put mutton in the pan.
After adding mutton, cook it well for 15 to 20 minutes. When the mutton turns light red, add chopped fine onion and add it to the taste. Then fry the mutton and onion for half an hour and cover it for some time. When the onion is melted, add the mashed spice to it.
Keep frying for half an hour, then add chopped tomatoes, chillies, turmeric, cumin and coriander powder to the pan and fry for about an hour. Keep in mind that garlic and capsicum, coriander leaves are not added to the mutton eighth.
When the mutton is cooked completely completely, add garam masala to it and fry for 10 minutes. Then add marich and cardamom powder to the final and fry for 10 minutes. Then your mutton will be fully ready. It is a custom to serve it in an earthen ax.
