Spiciest Mutton Lababdar

Name: How to cook Spiciest Mutton Lababdar - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-5 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Spiciest Mutton Lababdar

This is kinda concoction of the recipes that I usually prepare & accidentally, it happened to turn out such delectable with the very punch of its extreme spicy ’ness’

Ingredient

Food ration :

4-5 people

Cooking time :

2.5 hrs (prep t

1 kg

different (Whole) Dry Spices (Bay leaves, cloves, Cardamoms, Cinnamons, Dry Red Chilli, Mace, Nutmeg, Star Anise, Black & White Peppercorns, Shahjeera, & Kabab Cheeni)

1 tbsp

The Plain Yoghurt (Well Beaten)

1 Cup

Black Peppercorns (Freshly Ground)

1 tsp

Garam Masala Powder (Homemade)

1 tsp

Bhuna Masala Powder (Homemade)

1/4 Cup

Onion Birista (For Garnishing)

1 tsp

Cooking instructions

* Step 1

Wash & Clean the Mutton well- Marinate the same for at least 2-3 hrs time (overnight’s always better), with the salt, turmeric & red chilli powder, a pinch of sugar, Onion Birista, Plain Curd, a little bhuna masala & garam masala powders, pour in the oil of the onion birista (in which it’s fried) & mix everything well together with hands & cover it & set aside

* Step 2

Take a Large Heavy Duty Pot/Vessel: Add into the same- Both Mustard Oil & Ghee together & then, all the aforementioned various whole spices & sauté until it releases its super aroma- then, add into it the sliced onions, sauté for about a couple of mins & now, add in the 3G pastes (ginger, garlic & green chillies) & keep sautéing continuously, over the low- medium flame

* Step 3

For about the next 15-20 mins time with its lid on & stir continuously until all are well combined, at this point now add into it the bhuna & garam masala powders

* Step 4

Now, cook the mutton with its all Masalas by covering its lid on a slow flame for the next 1 hour & stirring occasionally to avoid burning of the same by catching the bottom of the pan- if required, you can add about 1 Cup of Hot Water (VVI) & never use cold or room temp. Water

* Step 5

After the stipulated time for its slow cooking in its own juice or very less hot water added into it for a thicker & richer gravy- open the lid, check if the mutton’s well cooked- If still not well cooked, then continue with the same process of its slow cooking techniques for another 15-20 mins time & follow the final steps

* Step 6

If yes, then add in it the rest of the onion birista (leftovers), garam masala powder & a dollop of ghee & with its cover on & switching off the flame shake the entire pan carefully to get everything well incorporated & allow it to sit on the hot oven for the next 30 mins time before serving it absolutely HOT...with Hot plain Rice Basanti Pulao, Peas Pulao or simply Plain Roti/Chapatis/Nun/Rumali Rotis or Parathas/Lachha Parathas, etc.