Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, spiciest mutton labrador. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Spiciest Mutton Labrador is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Spiciest Mutton Labrador 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 have spiciest mutton labrador using 22 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Spiciest Mutton Labrador:
- Prepare 1 kg Mutton
- Get 12 different (Whole) Dry Spices (Bay leaves, cloves, Cardamoms, Cinnamons, Dry Red Chilli, Mace, Nutmeg, Star Anise, Black & White Peppercorns, Shahjeera, & Kabab Cheeni)
- Prepare 1 tbsp Freshly Ground Garam Masala
- Take 1 Cup The Plain Yoghurt (Well Beaten)
- Prepare 1 Cup Onions (Sliced)
- Get 150 gms Mustard Oil (For Cooking)
- Take 50-60 gms Desi Ghee
- Get 1/2 Cup Onion Birista
- Get To Taste Sugar
- Prepare 1.5 tsp Salt
- Get 1 tsp Turmeric Powder
- Make ready 1 tsp Red Chilli Powder
- Make ready 1 tbsp Ginger Paste
- Make ready 1 tbsp Garlic Paste
- Take 4-5 Green Chillies Paste
- Take 3-4 Green Chillies (Slit)
- Make ready 7-8 Black Peppercorns (Freshly Ground)
- Prepare 1 tsp Garam Masala Powder (Homemade)
- Prepare 1 tsp Bhuna Masala Powder (Homemade)
- Make ready 1/4 Cup Onion Birista (For Garnishing)
- Prepare 1 tsp Cumin Powder
- Take 1 tsp Coriander Powder
Instructions to make Spiciest Mutton Labrador:
- Wash & Clean the Mutton well- Marinate the same for at least 2-3 hrs time (overnight’s always better), with the salt, turmeric & red chilli powder, a pinch of sugar, Onion Birista, Plain Curd, a little bhuna masala & garam masala powders, pour in the oil of the onion birista (in which it’s fried) & mix everything well together with hands & cover it & set aside
- Take a Large Heavy Duty Pot/Vessel: Add into the same- Both Mustard Oil & Ghee together & then, all the aforementioned various whole spices & sauté until it releases its super aroma- then, add into it the sliced onions, sauté for about a couple of mins & now, add in the 3G pastes (ginger, garlic & green chillies) & keep sautéing continuously, over the low- medium flame
- For about the next 15-20 mins time with its lid on & stir continuously until all are well combined, at this point now add into it the bhuna & garam masala powders
- Now, cook the mutton with its all Masalas by covering its lid on a slow flame for the next 1 hour & stirring occasionally to avoid burning of the same by catching the bottom of the pan- if required, you can add about 1 Cup of Hot Water (VVI) & never use cold or room temp. Water
- After the stipulated time for its slow cooking in its own juice or very less hot water added into it for a thicker & richer gravy- open the lid, check if the mutton’s well cooked- If still not well cooked, then continue with the same process of its slow cooking techniques for another 15-20 mins time & follow the final steps
- If yes, then add in it the rest of the onion birista (leftovers), garam masala powder & a dollop of ghee & with its cover on & switching off the flame shake the entire pan carefully to get everything well incorporated & allow it to sit on the hot oven for the next 30 mins time before serving it absolutely HOT…with Hot plain Rice Basanti Pulao, Peas Pulao or simply Plain Roti/Chapatis/Nun/Rumali Rotis or Parathas/Lachha Parathas, etc.
So that is going to wrap it up with this exceptional food spiciest mutton labrador recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
