Home> Meat Recipes> Mughlai Lababdar

Mughlai Lababdar

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Ingerdients:

To Boil Mutton Chops:

1: mutton chops 1 kg

2: salt 1 tsp

3: water 1 & 1/2 glass

4: ginger & garlic paste 1 tbsp

For Coating:

1: garam masala powder 1/2 tsp

2: red chilli powder 1/2 tsp

3: salt 1/2 tsp

4: corn flour 5 tbsp (or) plain flour

5: egg 1

For Curry:

1: oil 1/2 cup

2: butter 1 tbsp

3: bay leaves 3

4: green cardamom 7

5: black peppercorn 1/2 tsp

6: cumin seeds 1 tsp

7: cinnamon sticks 2 pieces

8: black cardamom 2

9: cloves 8

10: onions 2 large (grind)

11: ginger & garlic paste 1 & 1/2 tbsp

12: salt 1 & 1/2 tsp

13: red chilli powder 1 & 1/2 tsp

14: black pepper powder 1 tsp

15: garam masala powder 1 tsp

16: mace 1/2 tsp

17: dry fenugreek leaves 1 tbsp

18: tomato puree 1/2 cup

19: cashew nuts 20 (or) almonds 20 (grind to a paste with little milk or water)

20: cream 1 cup

21: green chilli 2 (chopped)

Recipe:

1: boil chops with salt, water, ginger & garlic paste till gets tender and if any water left keep asde.

2: place the chops in a bowl add garam masala powder, red chilli powder, salt mix well, then add corn flour mix and then add the egg mix and coat it well (can use water if do not want to use egg)

3: heat oil and fry the chops till gets golden on both sides and keep aside.

4: heat oil and butter add bay leaves, green cardamom, black peppercorn, cumin seeds, cinnamon sticks, black cardamom, cloves, onions, ginger and garlic paste and fry till changes colour on high flame.

5: now add salt, red chlli powder, black pepper, garam masala powder, mace, dry fenugreek leaves, tomatoe puree, cashew or almond paste mx well and add the stock remaining from boilng the chops 1 cup cover and cook on low flame till the oil comes on sruface(if you do not have the stock then add water 1 cup).

6: then add cream mix well and add the chops, green chilli mix and cook on high flame 3 minutes and then simmer on low flame for 7 minutes.

7: garnish the dish waith cream, green chilli and a little dry fenugreek leaves.

8: serve hot with naan.

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