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By Chef Chandan Prajapati

Lagan Ki Boti

INGREDIENTS

Mutton – 500 gm

Mustard oil - 50 ml

Fried Brown onion paste - 200 gm

Curd – 50 gm

Mint leaves – few

Tomato puree – 50 gm

Cinnamon - 1 inch stick

Bay leaf - 2

Star anise - few

Mace / Javitri - 2-3

Green and black cardamom - few

Cumin / Jeera - 1 tsp

Ginger garlic paste - 1 tbsp

Red chilly paste -1 tsp

Turmeric - 1/2 tsp 

Coriander powder - 1 tsp

Chilli powder - 1/2 tsp

Almond grated - 1 tsp

Pista grated 1 tsp

Tomato puree - 2 tbsp

Saffron - a pinch

Kewda water - a drop

METHOD

Heat mustard oil in a pan. Temper the whole spices for few seconds. Add ginger garlic paste  Add mutton. Add turmeric, chilli powder and coriander powder. Add some grated pista and almond.. Add some water and cook the mutton till half done.Make a puree of curd, brown onion and mint leaves. Add tomato puree add to the mutton and cook till the mutton is done. Soak saffron in a drop of kewda water and add to the mutton. Stir and remove from the heat. Serve garnished with corainder leaves.

 

 

 

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