AuthorChef Soju PhilipBalochi Lagan Ki Gosht-A delightful mutton preparation with full of flavors and taste. believed to be originated in the nomad community in Baluchistan region of Pakistan . Tender mutton cooked with roasted and ground ginger, garlic, spices and yogurt to perfection is a better accompaniment with any Indian breads or rice dishes. Nomads were the people who adopted various cuisines and assimilated to their own unique style of cooking and by that result into great tastes which can cross the borders of heart.
Clean the mutton and wash well, drain and marinate with little salt, lemon juice and keep aside.
Peel the onions and slice.
Peel the ginger and garlic and slice.
Heat little ghee in a pan and saute ginger, garlic, red chilly, coriander, cumin, pepper, remove and cool. Ground to a fine paste.
Mix mutton with ground masala, whisked yogurt,salt green chilli and keep on slow flame and cook. Simmer it till the meat is almost done.
Heat ghee, fry the sliced onions til golden and crispy. Remove from the ghee, strain and crush.
Mix the crushed fried onions, mint leaves and lemon juice to the mutton and simmer till the mutton is tender and the gravy is thick.
Check the seasoning and remove from the fire.
Serve hot garnished with fried onions and chopped mint with hot Naans.
Ingredients
Directions
Clean the mutton and wash well, drain and marinate with little salt, lemon juice and keep aside.
Peel the onions and slice.
Peel the ginger and garlic and slice.
Heat little ghee in a pan and saute ginger, garlic, red chilly, coriander, cumin, pepper, remove and cool. Ground to a fine paste.
Mix mutton with ground masala, whisked yogurt,salt green chilli and keep on slow flame and cook. Simmer it till the meat is almost done.
Heat ghee, fry the sliced onions til golden and crispy. Remove from the ghee, strain and crush.
Mix the crushed fried onions, mint leaves and lemon juice to the mutton and simmer till the mutton is tender and the gravy is thick.
Check the seasoning and remove from the fire.
Serve hot garnished with fried onions and chopped mint with hot Naans.
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