Guide to Prepare Hyderabadi Lagan Ka Gosht

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, hyderabadi lagan ka gosht. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Hyderabadi Lagan Ka Gosht is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Hyderabadi Lagan Ka Gosht is something which I’ve loved my whole life.

Steps to Prepare Hyderabadi Lagan Ka Gosht

To begin with this particular recipe, we have to prepare a few ingredients. You can cook hyderabadi lagan ka gosht using 15 ingredients and 5 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Hyderabadi Lagan Ka Gosht:

1. Prepare 1 Kg Mutton Bone-in
2. Prepare 2 tbsp Ginger garlic paste
3. Take 2 tbsp Red chilli powder
4. Take 1 tsp Turmeric powder
5. Prepare 2 tsp Salt
6. Prepare 400 gm Curd
7. Prepare 1 tsp Garam masala
8. Prepare 4-5 Green Chillies slit
9. Prepare 1 tbsp Raw Papaya paste
10. Take 25 gm Charoli Seeds
11. Take 25 gm Cashewnuts
12. Get 1 small bunch Coriander Leaves finely chopped
13. Make ready 1 small bunch Mint Leaves chopped
14. Make ready 1/4 tsp Cubeb Pepper or Tailed Pepper powder
15. Get 3 cups Oil for frying Onions

Instructions

Steps to make Hyderabadi Lagan Ka Gosht:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

As simple as that Guide to Prepare Hyderabadi Lagan Ka Gosht

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