Name: Lagan Ka Gosht... recipe by Zeenath Fathima at BetterButter
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 6
Ingredients: Mutton bone-in 1 kg; Ginger garlic paste 1 1/2 tbsp; Onions sliced 4; Red chilli powder 1 1/2 tbsp; Turmeric 1/2 tsp; Garam masala 1 tsp; Cubeb powder 1/2 tsp; Curd 1 cup; Cashewnuts 25 gm; Charoli 25 gm; Coriander leaves chopped 1/4 cup; Lemon wedges few; Oil 3-4 tbsp + oil for frying 2 cups; Ghee 1 tsp; RAW PAPAYA PASTE 2 TBSP

ABOUT Lagan Ka Gosht... RECIPE

A famous Hyderabadi dish cooked in a flat bottomed aluminium pan called 'Lagan' in Urdu. This particular dish can be cooked with both mutton and chicken and is one of the most loved dishes in the city. The taste is mindblowing with juicy, succulent meat pieces slow cooked on fire giving that melt in mouth texture to it. Looks stunning as well and occupies a permanent feature on many party menus too. Relish this gorgeous non veg recipe from the City of Nawabs for your loved ones on your special occasions to treat them to something in nawabi style. Happy Cooking Friends !!!!!!!!!

Ingredients Serving: 6

Mutton bone-in 1 kg
Ginger garlic paste 1 1/2 tbsp
Onions sliced 4
Red chilli powder 1 1/2 tbsp
Turmeric 1/2 tsp
Garam masala 1 tsp
Cubeb powder 1/2 tsp
Curd 1 cup
Cashewnuts 25 gm
Charoli 25 gm
Coriander leaves chopped 1/4 cup
Lemon wedges few
Oil 3-4 tbsp + oil for frying 2 cups
Ghee 1 tsp
RAW PAPAYA PASTE 2 TBSP

Instructions

Take a flat bottomed cooking pan that is called Lagan in urdu.
Heat oil for frying in it and deep fry the sliced onions first.
Set them aside for later use.
Wash and marinate mutton pieces with raw papaya paste or meat tenderizer for about an hour.
Soak cashews and charoli seeds in warm water and make a paste out of it.
Empty the oil from the pan with only 2-3 tablespoons remaining in it.
To this oil add ghee along with ginger garlic paste, red chilli powder and turmeric.
Saute this for a minute and add the marinated mutton pieces.
Saute them all for a further 5 more minutes and then add the beaten curd along with salt.
Keep the heat on a low.
Now add cashew paste, coriander leaves and cubeb powder.
Add 1 cup of water, cover and simmer for 30 to 35 minutes until the mutton gets tender.
Cook until the desired consistency of semi thick gravy is reached.
Increase the heat to a high to adjust the gravy consistency after the meat gets done.
Also adjust salt as desired.
Garnish with garam masala in the end.
Serve this hot with special charkoni naan available in the city or as per one's choice.

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