Hyderabadi Lagan Ka Gosht.
Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, hyderabadi lagan ka gosht. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Hyderabadi Lagan Ka Gosht is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Hyderabadi Lagan Ka Gosht is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook hyderabadi lagan ka gosht using 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Hyderabadi Lagan Ka Gosht:
- Prepare 1 Kg of Mutton Bone-in.
- Make ready 2 tbsp of Ginger garlic paste.
- Prepare 2 tbsp of Red chilli powder.
- Take 1 tsp of Turmeric powder.
- Make ready 2 tsp of Salt.
- Prepare 400 gm of Curd.
- Make ready 1 tsp of Garam masala.
- Make ready 4-5 of Green Chillies slit.
- Prepare 1 tbsp of Raw Papaya paste.
- Make ready 25 gm of Charoli Seeds.
- Take 25 gm of Cashewnuts.
- Get 1 of small bunch Coriander Leaves finely chopped.
- Get 1 of small bunch Mint Leaves chopped.
- Take 1/4 tsp of Cubeb Pepper or Tailed Pepper powder.
- Prepare 3 cups of Oil for frying Onions.
Instructions to make Hyderabadi Lagan Ka Gosht:
- Take a flat bottomed cooking pan that is called Lagan in Urdu. Heat oil for frying 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 and mint leaves plus cubeb powder. Add 1/2 a cup of water, cover and simmer for 30 to 35 minutes until the mutton gets tender. If not required, do not add..
- 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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