Lagan Ka Gosht Recipe Video – How to Make Hyderabadi Lagan Ka Mutton at Home – Easy & Simple

Описание: Lagan Ka Gosht from Maimoona Yasmeen’s Recipes

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Ingredients: For 6 to 7 servings

Mutton (big pieces): 1 kg
Onions: 4
Charoli (chirounji) : 50 grams
Cashews: 100 grams
Oil : for frying + 3 tablespoons
Clarified butter (pure ghee): 1 tablespoon
Ginger garlic paste: 2 tablespoons
Turmeric powder: 1 ½ teaspoon
Salt: 2 ½ teaspoons
Red chilli powder: 3 teaspoons
Spices (garam masala powder): 1 teaspoon
Curd: 2 tea cups
Mint leaves: ½ tea cup
Chopped coriander: ½ tea cup
Cubeb powder (kabab chini powder): 1/4th teaspoon
Lemon: 1


Procedure:

1. Take a flat bottomed cooking pan that is called lagan in urdu.

2. Add oil for frying and when the oil is hot, add thinly sliced onions. Fry till the onions turn brown and crispy. Keep it aside.

3. Grind charoli or chiraunji and cashews into a thin, fine paste.

4. Take out the excess oil from the pan and leave only 3 tablespoons of oil. Add clarified butter or pure ghee.

5. Add ginger garlic paste, sauté for 15 seconds and add turmeric powder, salt, red chilli powder, spices and mutton pieces. Sauté for about 5 minutes and add whipped curd.

6. Add fried onions, mint leaves, chopped coriander. Mix well and close the lid.

7. Cook on medium flame till the mutton gets semi tender. Stir at times to prevent burning.

8. Add grinded paste of charoli and cashews, add cubeb or kabab chini powder. Stir till the oil separates. Stir for about 5 minutes till the raw smell of the paste disappears.

9. Add one tea cup of water and lemon juice.

10. Close the lid and simmer till the mutton gets tender. Stir frequently to prevent the gravy from getting stuck to the container.

Lagan Ka Gosht is ready.