How to Cook Tasty Hyderabadi Lagan Ka Gosht

Hyderabadi Lagan Ka Gosht.

You can cook Hyderabadi Lagan Ka Gosht using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Hyderabadi Lagan Ka Gosht

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

Hyderabadi Lagan Ka Gosht step by step

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..