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The Commission for Agricultural Costs and Prices (CACP) is an attached office under the Ministry of Agriculture & Farmers Welfare, Government of India, that recommends Minimum Support Prices (MSPs) for select crops. It was established in 1965 [2] as the Agricultural Prices Commission, and was given its present name in 1985. [3]
The most popular meat globally is poultry, followed by pork, beef and mutton. Over 90 billion animals are slaughtered each year for meat. [2] ... India: 10,644,195 2022 6
In India, the term mutton is more likely to refer to the meat of a goat rather than that of an adult sheep, as it does elsewhere in the English-speaking world. When Indian dishes are adapted for Western diners, lamb is the meat most often used in the adaptation.
Rogan josh consists of pieces of lamb or mutton braised with a gravy flavoured with garlic, ginger and aromatic spices (clove, bay leaves, cardamom, and cinnamon), and in some versions incorporating onions or yoghurt. [8] After initial braising, the dish may be finished using the dampokhtak slow-cooking technique. [9]
Chengicherla Abattoir is a slaughterhouse located in Chengicherla village near Hyderabad, TS, India. [1] It is located 30 kilometers away from Hyderabad. The communities that are involved are Aare Katikas and Qureshis.
The figures tabulated below do not represent per capita amounts of meat eaten by humans. Instead, they represent FAO figures for carcass mass availability (with "carcass mass" for poultry estimated as ready-to-cook mass), [2] divided by population.
This is a list of the popular lamb and mutton dishes and foods worldwide. Lamb and mutton are terms for the meat of domestic sheep (species Ovis aries ) at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb.
Kosha mangsho is the Bengali version of mutton curry. It traditionally has less juice and more gravy than mutton curries eaten in other parts of India. [17] This dish is prepared in a kosha style, which involves retaining the mutton's flavor and moisture using slow cooking and sautéeing methods. [18]