Mutton Backchop with Honey
posted in Other Meat Dishes |I have often served mutton for dinner and seldom find the smell offensive. If you cannot stand the smell just add ginger juice on the meat or add ginger slices when boiling it. Here is dish that needs boiling before you deep fry it.
Ingredients:
1 kg mutton backchop
2 tablespoon minced garlic and ginger
5 tablespoon honey
salt to taste
1/4 kg small potatoes
50 gm cherry tomatoes
some lettuce leaves, cleaned
3 cups water
oil for deep frying
1 lemon (sliced)
Method:
Boil meat with minced ginger and garlic, honey and salt. Add 3 cups of water and bring to boil. Add the meat and keep boiling till the meat dries up and the meat is tender. This will take 30 to 40 minutes. Drain and put aside.
Put enough oil in a wok and deep fry the potatoes and the tomatoes. Drain and put aside. Next, deep fry the meat, drain the oil and put on a serving plate lined with lettuce leaves, potatoes, tomatoes and a slice of lemon.
