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Meat with Fried Okra

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Published under: Mutton

Unlock a world of flavours with Meat with Fried Okra – a delightful fusion that brings together tender mutton and crispy bhindi, creating a culinary masterpiece that’s both comforting and exciting.

About the Recipe

Meat with Fried Okra is a celebration of textures and tastes, where mutton meets the crunch of bhindi. This dish promises a medley of flavours that will leave you craving more – a perfect addition to your repertoire of hearty meals.

Why You Will Love This Recipe

Immerse yourself in the rich taste of Meat with Fried Okra. The succulent mutton, blended with aromatic spices and the crispiness of bhindi, ensures a dining experience that’s both satisfying and adventurous.

Meat with Fried Okra

Meat with Fried Okra

Cooking Tips

For perfect Meat with Fried Okra, ensure you brown the meat well for the depth of flavour. Allow the Bhindi to marinate with salt before frying to achieve that delightful crispness. This dish is all about achieving the right balance of textures.

Serving and Storing Suggestions

Serve Meat with Fried Okra hot, letting the flavours meld together. Leftovers can be refrigerated and reheated gently, maintaining the delightful textures and tastes.

Other Similar Recipes

Explore our Spicy Lamb Stir-Fry or the classic Bhindi Masala for more flavorful encounters with mutton and Bhindi.

Nutrient Benefits

Meat with Fried Okra offers a protein boost from mutton and the nutritional goodness of Bhindi, creating a wholesome and satisfying dish.

Meat with Fried Okra
5 from 1 vote

Meat with Fried Okra

Prep Time20 minutes
Cook Time40 minutes
Course: Main Course
Cuisine: Indian

Ingredients

  • 1/2 kg Mutton (cut into 3/4 inch cubes)
  • 1 Onion (large, finely sliced) 1
  • 1/2 kg Bhindi kg
  • 1 3/4 tsp Salt
  • Vegetable Oil (for frying)

Grind to a paste:

  • 6 cloves Garlic
  • 3/4 inch Fresh Ginger Root
  • 3 inch Cinnamon Stick

Instructions

  • Heat 3 tbsp oil in a pan, fry onions till brown and drain excess oil.
  • Add ginger-garlic paste, blend well, and cook for 5 minutes.
  • Brown the mutton for about 15 minutes.
  • Add 1 cup water, cinnamon stick, and 1 tsp salt, simmer covered for 10 minutes.
  • Gradually add three more cups of warm water and continue simmering until the meat is cooked.
  • Cut Bhindi into 1-inch pieces, sprinkle 3/4 tsp salt, and let sit for 15-20 minutes.
  • Fry Bhindi in oil and add to the meat, heating together for 10 minutes before serving.

Frequently Asked Questions:

Can I use any other meat?

Absolutely! This recipe works well with chicken or beef for a delightful variation.

Can I skip marinating Bhindi?

Marinating Bhindi with salt enhances its crispiness, but you can skip it if you’re short on time.

Can I make it less spicy?

Certainly! Adjust the spice level by reducing the amount of ginger-garlic paste or omitting the cinnamon stick.

Any vegetarian alternatives for this dish?

Explore our Bhindi Masala or Vegetable Stir-Fry for a satisfying vegetarian twist.

How do I ensure the meat is tender?

Simmering the meat gradually with warm water ensures tenderness. Alternatively, pressure cook for quicker results.

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