Name: Mutton Curry Lasanga recipe by Sabrina Yasmin at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 5
Ingredients: Leftover mutton potato curry 1 cup; Leftover chapati 4-5; Green capsicum small cubes 3 tablespoon; Tomato (de seeded) small cubes 3 tablespoon; Tomato ketchup 1 tablespoon; Egg 1; Milk 1 tablespoon; Bread crumbs 1 tablespoon; For white sauce; Milk 1 cup; Butter 1 teaspoon; Crushed black pepper 1/4th teaspoon; Red chilli flakes 1/4 th teaspoon; Salt a pinch

ABOUT Mutton Curry Lasanga RECIPE

This mutton lasanga I made with some leftover mutton potato curry and chapati. When mutton potato curry reheat for 2-3 times, it becomes mashy and no longer appealing. But you can give an attractive and delicious makeover to this non attractive dish with aome leftover chapati . Just need a little effort and adding 2-3 very common ingredients.

Ingredients Serving: 5

Leftover mutton potato curry 1 cup
Leftover chapati 4-5
Green capsicum small cubes 3 tablespoon
Tomato (de seeded) small cubes 3 tablespoon
Tomato ketchup 1 tablespoon
Egg 1
Milk 1 tablespoon
Bread crumbs 1 tablespoon
For white sauce
Milk 1 cup
Butter 1 teaspoon
Crushed black pepper 1/4th teaspoon
Red chilli flakes 1/4 th teaspoon
Salt a pinch

Instructions

Take 1 cup leftover curry .
Blend with the help of a mixer grinder.
Transfer to a bowl , add cubed veggies and tomato ketchup.
Mix well to combine.
Grease a rectangular baking dish of 9&1/2 by 6 inch size with little oil.
Take some leftover chapati.
Arrange the chapatis in the bottom of the dish by trimming the chapati. There should be one layer of chapati.
Beat egg and add 1 tablespoon of milk in it. I am using this mixture as a binding agent.
Brush this mixture over the chapati layer.
Make the 2nd layer of Lasanga with the prepared mutton curry mixture.
Brush the egg mixture over this layer.
Arrange again the chapati layer and mutton curry mixture just like before.we have to make layers just like we do to make Lasanga layers.
Now make the white sauce
Heat butter in a pan. Add Maida or all purpose flour.
Stir continuously and cook till raw flavor of flour eliminates.
Add 1 cup of milk and stir vigorously so that no lump forms.
Add crushed black pepper , salt and chilli flakes and remove from heat.
Pour this prepared sauce over the last layer of chapati.
Sprinkle some bread crumbs. If any egg mixture left pour over it.
Bake the dis in a pre heated oven at 225 degrees Centigrade for about 45 minutes .
At the beginning of the baking keep only lower rod on, after 30 minutes on both the rods.
When the top layer becomes light golden brown in color remove from the oven and keep aside for 10 minutes to cool.
Cut in square pieces with a knife.
Serve in a plate with little tomato ketchup.

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