Hyderabadi Lagan Ka Gosht

Name: Hyderabadi Lagan Ka Gosht
Total time: 2700 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 Kg Mutton Bone-in; 2 tbsp Ginger garlic paste; 2 tbsp Red chilli powder; 1 tsp Turmeric powder; 2 tsp Salt; 400 gm Curd; 1 tsp Garam masala; 4-5 Green Chillies slit; 1 tbsp Raw Papaya paste; 25 gm Charoli Seeds; 25 gm Cashewnuts; 1 small bunch Coriander Leaves finely chopped; 1 small bunch Mint Leaves chopped; 1/4 tsp Cubeb Pepper or Tailed Pepper powder; 3 cups Oil for frying Onions

ZMA @zesty5

#week2of5
#cookpadindia
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!

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Ingredients

45 minutes

6 servings

1 KgMutton Bone-in
2 tbspGinger garlic paste
2 tbspRed chilli powder
1 tspTurmeric powder
2 tspSalt
400 gmCurd
1 tspGaram masala
4-5Green Chillies slit
1 tbspRaw Papaya paste
25 gmCharoli Seeds
25 gmCashewnuts
1small bunch Coriander Leaves finely chopped
1small bunch Mint Leaves chopped
1/4 tspCubeb Pepper or Tailed Pepper powder
3 cupsOil for frying Onions

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Steps

45 minutes

1

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.
2

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.
3

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.
4

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.
5

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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ZMA @zesty5

on May 27, 2020 17:55

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.

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Hyderabadi Lagan Ka Gosht

Hyderabadi Lagan Ka Gosht

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