Lunch

Lagan Ka Gosht

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, 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.

Preferred recipes by Chef Rakesh Sethi.

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