This Surely Is Lababdaar..........Here "Lababdar" means a strong desire of something and complete surrender to it. Lababdar as a term is often attached to many dishes to signify complete surrender of one's taste buds to that dish.
Eid Ul Adha is Nearing People have left for hajj my heart goes so emotional at a point and sincerely pray that may Allah give us this opportunity soon. AMEEN!! And im trying to get in some non veg recipes which can help us all with our new experiments n taste
This recipe is originally shared by Jaspreet Nirula Ji Who Blogs At Saanjha Chulla. Though I knew Sanjha chulla from long time, but never knew who is the person behind, until finally I caught him in a group!!
He is a wonderful chef with so much of passion and love towards food. He shares his regular innovative experiments at his space and shares with us too. Today Im sharing the recipe which his wife Chandrika has made and like very gud husband he compliments his wife saying She is better cook than him. Wow :)
Lets see what he has to share with us
My wife Chandrika made this delicious meal exactly the way I like it - succulent slow cooked mutton with delicious masala napped on it and simply had with Lachhedaar Parathas. Absolutely delicious and soul filling. I did my bit here by naming the dish - Mutton Lababdaar - Sharing the recipe for mutton:
Curd ½ cup
Ginger Juliennes – use 1” pc
Kashmiri Red Chili powder 2tsp
Salt to taste
For Spice Paste
Hing a pinch
Nutmeg a pinch
Cumin seeds 2-3tsp
Cinnamon 1 small pc
Black Cardamom 1
Black Pepper corns 5-6
Coriander seeds 1tsp
Onions Sliced 4 medium
Oil to fry
Deep fry sliced onions to golden brown colour and keep aside.
Now make the spice paste – combine all ingredients in a mortar and pestle and adding very little water, pound it into a paste. Keep aside.
Now take a handi – heat ghee – add mutton, curd, ginger, chilli powder and salt. Bhunno on medium heat till ghee separates. Now add the spice paste and bhunoo for 3-4 minutes. Now add water in little quantity to cook the mutton. When the mutton gets almost cooked, add onions crushing them with your hands. Mix well and cook for another 7-8 minutes. Adjust the seasoning and also the consistency of the gravy – I kept it semi dry to be had with lachhedaar parathas. Garnish as desired.
Thank u so much Jaspreet Ji for allowing me to post your recipe with pic in my space. Since we are nearing to Eid Ul Adha Im sure most of us will enjoy making it.