A dish called "mutton curry" is made with goat meat (or occasionally lamb meat) and vegetables. This dish is popular in the regions of South Asia and Carrebian. Traditionally, the mutton curry was made by mixing all the ingredients in an earthen pot and cooking it slowly over a wood fire in a clay oven. Mutton that is cooked consistently becomes more tender than mutton that is cooked typically. Typically, mutton curry is eaten with rice or Indian flatbread like naan or parotta. Ragi, a cereal, may also be used to accompany the dish. Mutton lababdar is a delicious gravy that is mouth-watering and pleasing to the eye. With its origins tracing back to Punjab, the curry is heavy and thick in texture, your tastebuds are in for a treat when you try this delicacy for the first time! Mutton lababdar is slow-cooked with butter to add flavour and you can smell the butter-infused mutton that pleases your olfactory senses. Mouth-watering might be too less of a compliment, but that phrase explains mutton lababdar the best.
Here's how you can make Mutton Lababdar at home-
Ingredients
1. 300gm mutton
2. 2 tbsp water
Ingredients For marination:-
1. 4 tbsp cornflour
2. 1 egg
3. 1 tbsp lemon juice
4. 1/2 tsp garam masala powdee
5. 1/2 tsp kasuri methi
Ingredients for the gravy:-
1. 2 tsp ginger paste
2. 2 tsp Garlic paste
3. 200g tomatoes
4. 100g onion
5. 1tsp zeera powder
6. 1 tsp Coriander powder
7. 1/2 tsp haldi
8. 1 tsp red chilli powder
9. 1/2 tsp garam masala powder
10. 5 pc green cardamom
11. 1 black cardamom
12. 1" stick cinnamon
13. 1 bay leaf
14. 5-6 cloves
15. 50 g cream
16. salt as per taste
17. Few coriander leaves
18. Oil for frying
Mutton lababdar/ Instagram- anjum_kitchen
1. Add the mutton, salt, and 1 teaspoon of each of the ginger and garlic pastes to a pressure cooker.
2. Pressure cook for two whistles with 2 tablespoons of water added.
3. Dry the mutton over a high flame if it contains any water. Reserve for cooling.
4. Add the marination ingredients after the mutton has cooled, then set aside.
5. Chop the onions.
6. For 4-5 minutes, boil the tomatoes and crush them into a paste.
7. Add all of the garam masala to a kadhai.
8. Add the chopped onions.
9. Add the haldi, along with the coriander, zeera, red pepper, ginger, and garlic pastes.
10. Cook for 7-8 minutes.
11. Now add salt and tomato puree.
12. Cook the masala for 20 minutes until the oil separates.
13. In another pan add some oil and mutton chunks. Cook them until they are golden brown.
14. Add the fried mutton pieces to the gravy.
15. Switch off the flame after adding the cream and kasuri methi.
16. Serve hot.
