Lagan Ka Gosht Recipe

INGREDIENTS 150 ml Refined Oil Whole Spices 1 Cinnamon stick 4 Nos Green Cardamom 2 Nos Big Cardamom 2 Bay leaf 4 Nos Cloves 6 Nos Black pepper corn 300 gms Onions, sliced 3 Tbsp Ginger garlic paste 500 gms Mutton, curry cut 100 gms Yoghurt, whisked Dry Spices- ½ Tsp turmeric powder 1 Tbsp Kashmiri red chilli powder 1 Tbsp Coriander powder Salt to taste 12 Nos Mint Leaves Paste- 70 gms Cashewnuts,broken-soaked 30 gms Chirongi,soaked Water /Stock -as required 1/2 Tsp Garam masala 1/8 Tsp Green cardamom powder ½ cup Clarified butter (Desi ghee) 50 gms Fresh Coriander Garnish- 2 gms Mint leaves 3 gms Ginger juliennes 3 gms Green chilli juliennes

INSTRUCTIONS
Soak cashewnuts and chirongi separately for 30 minutes. Make a paste in a blender, using some water. Combine both pastes and keep aside. In a wok/lagan, heat oil and add whole spices. When they crackle add onions slices and cook till light brown in colour. Add ginger garlic paste and cook for 1 minute. Add mutton pieces, all dry spices - turmeric powder, kashmiri red chilli powder, coriander powder, salt and mint leaves. Cook for 2 minutes and add whisked yoghurt and cook on slow fire 15 minutes. Add chirongi- cashewnut paste and cook again for 5 minutes. Add stock or water and cook covered with a lid for 25-30 minutes. Open the lid and add garam masala, desi ghee and fresh coriander. Remove in a serving bowl and serve hot garnished with ginger juliennes , green chilli juliennes and mint leaves.

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