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Before you jump to Mutton Tilli Fry/Goat Spleen Fry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Healthy eating is now a lot more popular than before and rightfully so. Poor diet is one factor in health problems such as heart disease and hypertension which can place a drain on the economy. There are more and more campaigns to try to get us to lead a healthier way of living and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that many people believe it will take great effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, though, to make some small changes that can start to make a positive impact to our everyday eating habits.
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As you can see, it’s not at all hard to begin incorporating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to mutton tilli fry/goat spleen fry recipe. To cook mutton tilli fry/goat spleen fry you only need 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to cook Mutton Tilli Fry/Goat Spleen Fry:
- Provide 2 Goat Spleens
- Provide 1 tsp Ginger garlic paste
- Prepare 1/2 tsp Salt
- Take 1 tbsp Red Chilli powder
- You need 2 tbsp Oil
- Prepare 1/4 tsp Garam Masala
- Use 1 small bunch Coriander Leaves finely chopped
Steps to make Mutton Tilli Fry/Goat Spleen Fry:
- Wash and cut the spleen into bite size pieces. Marinate it with all the ingredients mentioned and keep aside for 5 minutes. You can reduce the amount of Red chilli by all means. Add all the spices according to your preferences.
- Heat Oil in a pan and add this marinated Spleen to it. Saute it on a high heat for a minute or so. Now cover and simmer for about 20 minutes. Add little water to avoid it from drying up.
- After 20-25 minutes, it is all ready. Garnish with chopped Coriander Leaves and serve hot with Rice. It tastes just right with it. However you can eat it with Phulkas or Chapatis.
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