Name: Mutton lababdar recipe by Raiha Faraz at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2
Ingredients: 300gm mutton; 2 tblsp water; Ingredients For marination:-; 4 tblsp cornflour; 1 egg; 1 tblsp lemon juice; 1/2 tsp garam masala powdee; 1/2 tsp kasuri methi; Ingredients for gravy:-; 2 tsp ginger paste; 2 tsp Garlic paste; 200g tomatoes; 100g onion; 1tsp zeera powder; 1 tsp Coriander powder; 1/2 tsp haldi; 1 tsp red chilli powder; 1/2 tsp garam masala powder; 5 pc green cardamom; 1 black cardamom; 1" stick cinnamon; 1 bay leaf; 5-6 cloves; 50 g cream; salt as per taste; Few coriander leaves; Oil for frying

ABOUT Mutton lababdar RECIPE

Characterized by rich and decadent gravy,lababdar hits the top of the punjabi cuisine.Whether it is mutton chicken or paneer lababdar,this dish is always the most loved in any party.

Ingredients Serving: 2

300gm mutton
2 tblsp water
Ingredients For marination:-
4 tblsp cornflour
1 egg
1 tblsp lemon juice
1/2 tsp garam masala powdee
1/2 tsp kasuri methi
Ingredients for gravy:-
2 tsp ginger paste
2 tsp Garlic paste
200g tomatoes
100g onion
1tsp zeera powder
1 tsp Coriander powder
1/2 tsp haldi
1 tsp red chilli powder
1/2 tsp garam masala powder
5 pc green cardamom
1 black cardamom
1" stick cinnamon
1 bay leaf
5-6 cloves
50 g cream
salt as per taste
Few coriander leaves
Oil for frying

Instructions

In a pressure cooker add in the mutton along with salt,and 1 teaspoon of each ginger and garlic paste.
Add 2 tblsp water and pressure cook for 2 whistles.
If there is water in the mutton then dry it up on high flame. Keep aside to cool.
Once the mutton has completely cooled add in the ingredients for marination and keep aside.
Now chop the onions and keep aside.
Boil the tomatoes for 4-5 minutes.
Remove the skin and grind into smooth paste.
In a kadhai add in the whole garam masala.
Add in the chopped onion. Cook until it turns light golden.
Now add in the haldi, coriander powder, zeera powder, red chilli powder, ginger and garlic paste.
Cook for 5-7 minutes.
Now add in the tomato puree and salt.
Cook the masala well until oil separates. This will take around 20 minutes.
In another pan heat oil. Add in the marinated mutton pieces and fry until golden brown on both sides.
Add the fried mutton pieces to the prepared gravy. You can add little water if the gravy is too dry.
Add in kasuri methi and cream and turn off flame.
Do not overcook as the mutton will loose its crispiness.
Garnish with coriander leaves.
Serve hot with naan Or khulkar.

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