Bakra Eid Special Peshawari Mutton Rosh Recipe By Delicious Storm
1 kg mutton (preferably with bones)
2 large onions, finely sliced
2 tablespoons ginger-garlic paste
3-4 green chilies, slit
2-3 medium-sized tomatoes, chopped
2 medium sized onion
1 teaspoon cumin seed
4-5 whole black pepper
Salt to taste
Fresh coriander leaves for garnish
Lemon wedges for serving
Instructions:
Marinate the Mutton:
In a large bowl, mix the mutton pieces with yogurt, turmeric powder, red chili powder, and salt.
Let it marinate for at least 1-2 hours, preferably overnight in the refrigerator for better flavor.
Prepare the Base:
add salt on mutton leave for 20 minutes
Cook the Mutton:
Add the ginger-garlic and slit green chilies to the pot. Sauté for a couple of minutes.
Add the marinated mutton to the pot. Cook on high heat until the mutton is browned and the oil starts to separate.
Add the chopped tomatoes and cook until they soften and blend into the mixture.
Final Touches:
Once the mutton is cooked and the oil has separated from the gravy, check for seasoning and adjust salt if necessary.
Garnish with fresh coriander leaves.
Serve:
Serve hot with naan, roti, or steamed rice.
Accompany with lemon wedges and a side salad or raita.
The dish tastes even better the next day as the flavors develop further.
Enjoy your Peshawari Mutton Rosh, a perfect festive delight for Bakra Eid!