Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, hyderabadi lagan ka gosht. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Lagan Ka Gosht rom Maimoona Yasmeen's Recipes. A famous Hyderabadi dish cooked in a flat bottomed aluminium pan called 'Lagan' in Urdu. This particular dish can be cooked with both mutton and chicken and. Hyderabadi Lagan Ka Gosht Recipe is very famous.
Hyderabadi Lagan Ka Gosht is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Hyderabadi Lagan Ka Gosht is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook hyderabadi lagan ka gosht using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Hyderabadi Lagan Ka Gosht:
- Take 1 Kg Mutton Bone-in
- Make ready 2 tbsp Ginger garlic paste
- Get 2 tbsp Red chilli powder
- Get 1 tsp Turmeric powder
- Get 2 tsp Salt
- Prepare 400 gm Curd
- Get 1 tsp Garam masala
- Get 4-5 Green Chillies slit
- Take 1 tbsp Raw Papaya paste
- Prepare 25 gm Charoli Seeds
- Take 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
- Make ready 3 cups Oil for frying Onions
Hyderabadi Aloo Palak Gosht Recipe is a very famous recipe from Hyderabad. Aloo Palak Gosht Recipe is simple to make and in this dish we need to cook the vegetables and add cooked mutton to it. This combination is very interesting and I am sure it would be liked by everyone when made and eaten. Quick and Tasty.#ShareWithEveryOne Like page and Subscribe to Our Youtube Channel For More Hyderabadi Recipes.
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.
This combination is very interesting and I am sure it would be liked by everyone when made and eaten. Quick and Tasty.#ShareWithEveryOne Like page and Subscribe to Our Youtube Channel For More Hyderabadi Recipes. Gosht or ghosht refers to tender meat, cooked for a long time, and used as an ingredient in a number of Indian and Middle Eastern dishes. In India, most gosht dishes include goat or mutton. In India the term "mutton" is more likely to refer to the meat of a goat rather than that of an adult sheep, as it does.
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