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The ingredients needed to cook Hyderabadi Lagan Ka Gosht:
- Prepare 1 Kg Mutton Bone-in
- Take 2 tbsp Ginger garlic paste
- Prepare 2 tbsp Red chilli powder
- Provide 1 tsp Turmeric powder
- Prepare 2 tsp Salt
- Take 400 gm Curd
- Prepare 1 tsp Garam masala
- Prepare 4-5 Green Chillies slit
- Prepare 1 tbsp Raw Papaya paste
- Provide 25 gm Charoli Seeds
- Provide 25 gm Cashewnuts
- Get 1 small bunch Coriander Leaves finely chopped
- Take 1 small bunch Mint Leaves chopped
- Take 1/4 tsp Cubeb Pepper or Tailed Pepper powder
- Provide 3 cups 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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