Mutton Steam Roast Recipe

"Makki Madni Catering" is Providing "Mutton Steam Roast" is a delicious dish where mutton is marinated in spices, steamed, and then roasted to perfection. This dish is popular in Pakistani and North Indian cuisines. Here's a recipe for Mutton Steam Roast:

Ingredients:

• Mutton pieces (with bone): 500 grams
• Ginger-garlic paste: 2 tablespoons
• Red chili powder: 1 teaspoon
• Turmeric powder: 1/2 teaspoon
• Cumin powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Garam masala: 1 teaspoon
• Yogurt: 1/2 cup, whisked
• Lemon juice: 2 tablespoons
• Green chilies paste: 1 tablespoon (adjust to taste)
• Fresh coriander leaves: a handful, chopped
• Fresh mint leaves: a handful, chopped
• Black pepper powder: 1/2 teaspoon
• Salt: to taste
• Oil or ghee: for roasting

Marination:

1. In a large mixing bowl, combine ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, yogurt, lemon juice, green chilies paste, fresh coriander, mint, black pepper powder, and salt.
2. Add the mutton pieces to this marinade and ensure they're well-coated with the spices. Let them marinate for at least 2-3 hours, preferably overnight in the refrigerator.

Steaming:

1. Transfer the marinated mutton pieces to a steamer or a pot with a colander setup. Ensure the mutton pieces are above the water level and not submerged.
2. Steam the mutton on medium heat until it's nearly cooked. This could take anywhere from 30 minutes to an hour depending on the cut and quality of the meat.

Roasting:

1. In a large skillet or pan, heat the oil or ghee.
2. Add the steamed mutton pieces and roast them on high heat until they're golden brown on all sides. As they're already steamed with the marinade, the roasting will lock in the flavors and give the mutton a beautiful crust.

Serve the Mutton Steam Roast with naan, raita, and salad. It's perfect for special occasions or when you want a delicious, flavorful treat!

Remember: When Makki Madni Catering is cooking for such a large group, the key is to have a good mise en place (everything in its place). Prepare and measure everything beforehand, and it'll be easier to manage the actual cooking process. Also, consider recruiting a couple of helpers to expedite tasks like chopping, stirring, and serving!

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