LOVE AT SO MANY LEVELS –That’s what I think of when I make this,since this is my hubby's absolute favorite!
Lets go step by step to make this awesome concoction of lamb meat and yoghurt and other ingredients right off your kitchen shelf.
- Onions-2 medium sized, ground.
- Thick Yoghurt-1 1/2 cup, beaten.
- Mutton-1/2 Kg.
- Desi ghee,(clarified butter)-4 Tbsp.
- Ginger- garlic paste –1 Tbsp.
- Black Cardamom –1 whole
- Cinnamon-1 inch pc
- Black pepper-1/2 Tbsp.
- Bay leaf-1
- Salt to taste
- Garam masala-1/2 tsp
- Green chilli-1 deseeded and sliced
Method: Heat ghee in a heavy bottom karahi, add the ground onions, ginger -garlic paste and brown them very carefully they should be very well browned; this needs constant stirring and vigilance. WARNING –Do not let the onions burn!!!!
Start adding the curd little at a time till all of it is used up. Grind all the spices together except for the bay leaf and add to the gravy along with green chili and whole bay leaf. The gravy should have turned thick by this time giving off a heavenly aroma. Now add washed and dried mutton pieces and continue roasting and stirring on a low flame for another 15 – 20 minutes.
Heat 1 cup of water and add it to the mutton, transfer to a pressure cooker, add salt and give at least 8-9 whistles.
WARNING AGAIN this is sure to attract all those loved ones at home to the kitchen!
“LAJAWAB DAHI WALA MEAT” is ready. Eat it hot with tandoori parantha or tawa wali roti and of course onion salad.
Lajawab Dahi-wala meat -A truly epicurean experience
Note- This entire post was so beautifully written by my dear sis while I made it and shouted out the recipe to her!, Thanks payal for being such a sweetheart!
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