Narangi Ragi Mutton
This mutton dish marinated in orange juice also containing prunes is rich in iron!
Narangi Ragi Mutton Recipe by Chef Gautam Mehrishi
Serves

- 1

Cooking Time

-140 Min

Difficulty

- Medium

Preparation Time

- 20 Min

INGREDIENTS

  • FOR Mutton
  • ½ cup orange juice
  • 2 tsp garlic
  • Salt
  • 1 tsp cumin powder
  • 1 tsp all spice powder
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 3 to 4 lamb shanks
  • 2 onions
  • 2 tomatoes
  • 4 to 5 prunes
  • 1 tsp olive oil
  • 1 tsp paprika powder
  • FOR Ragi
  • 1 tbsp olive oil
  • 1 tsp garlic
  • ½ cup orange juice
  • 1 tsp cinnamon powder
  • 1 cup ragi
  • FOR garnish
  • Few orange segment
  • Prunes
  • Cinnamon powder

HOW TO PREPARE NARANGI RAGI MUTTON

  1. 1

    Take orange juice in a bowl, garlic, Salt, cumin powder, all spice powder , turmeric powder , coriander powder and mix well.
  2. 2

    Put 3 to 4 lamb shanks in marinade.
  3. 3

    Cut onions, tomatoes, prunes.
  4. 4

    Add salt and mix well and put aside.
  5. 5

    Heat oil.
  6. 6

    Add paprika powder, turmeric powder and stir.
  7. 7

    Add half of veggies into tagine and mix.
  8. 8

    Check if temperature is around 110 C.
  9. 9

    Place lamb shanks in tagine.
  10. 10

    Lay all marinated veggies and cover it.
  11. 11

    Bake for 1 hour to 20 minutes at 150 C.
  12. 12

    In a pan heat oil.
  13. 13

    Add garlic, cup orange juice, cinnamon powder, ragi and stir.
  14. 14

    Remove tagine from oven and add the ragi mixture.
  15. 15

    Continue baking.
  16. 16

    Serve with orange segment, prunes, cinnamon powder, Sesame micro greens.
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Gautam Mehrishi

Chef

Chef Gautam Mehrishi loves biking through the Himalayas, giving a twist to Indian food and a fragrant pot of desi ghee, not necessarily in that order! His grandpa was his earliest fan who urged him to follow his passion and cook professionally, and he�s never looked back!

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