Mutton Glassy | How to make Mutton Glassy

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ByTanushree Bhowmik
Created on 19th Nov 2015
  • Mutton Glassy, How to make Mutton Glassy
  • Mutton Glassy | How to make Mutton Glassy (16 likes)

  • 0 reviews
    Rate It!
  • By Tanushree Bhowmik
    Created on 19th Nov 2015

About Mutton Glassy

This is an old recipe from erstwhile undivided Bengal. The name comes from the glass like thin layer of oil that floats on top.

Mutton Glassy, a marvellous creation to spice up your day. Mutton Glassy is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingMutton Glassy is just too tempting. This amazing recipe is provided by Tanushree Bhowmik. Be it kids or adults, no one can get away from this delicious dish. How to make Mutton Glassy is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Mutton Glassyby Tanushree Bhowmik. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Mutton Glassy is just the appropriate recipe to serve as many as 10. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time0mins
  • Cook Time45mins
  • Serves10People

Video for key ingredients

  • How to make Khoya

Mutton Glassy

Ingredients to make Mutton Glassy

  • Mutton 1 kg
  • onion paste 1/2 cup
  • ginger-garlic paste 2 tbsp
  • cardamom powder 1/2 tsp
  • Cinnamon powder 1/2 tsp
  • Nutmeg powder 1/4 tsp
  • Full cream milk 1 cup
  • Khoya 1/4 cup
  • Ghee 2 tbsp
  • Salt to taste
  • Sliced onions 1/2 cup
  • Vegetable oil 1/4 cup
  • Boiled eggs 5

How to make Mutton Glassy

  1. Marinate mutton with onion paste, ginger-garlic paste, spice powders, milk, khoya and ghee. Keep aside for an hour.
  2. Fry sliced onions in vegetable oil till golden brown. Drain and set aside.
  3. In the same oil, add the mutton with the marinade.
  4. Add a cup of water, cover and cook over low heat till meat is fork tender.
  5. Stir gently in between to avoid burning at the bottom.
  6. Serve with halved eggs and browned onion slices.

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