Lajawab Mutton

For the non-vegetarian lovers here is a super-tasty lamb dish. Ensure that the dry masala's used are freshly ground for that aromatic succulent taste of meat. The meat is marinated for a few hours to tenderise it and for the flavours to penetrate in the meat. I've used cashewnuts to thicken the gravy as nuts give a great texture to the gravy. Now coming to the recipe...

INGREDIENTS

Lamb Mix Mutton - 1/2 kg

For the Marination-

Curd - a little less than 1 cup

Salt - to taste

Red Chilly Powder - 2 tblspn

Kashmiri red chilly powder - 1 tblspn

Turmeric Powder - 1 tspn

Garlic paste - 1 tblspn

Ginger paste - 1 tspn

Mustard oil - 1/4th tspn

For the Main Dish Cooking-

Green Cardamom (छोटी ईलैची)- 4-५

Cinnamon (दालचीनी) - 2 inch stick

Bay Leaf (तेजपत्ता) - 1

Refined Oil  (तेल) - 2 tblspns

Ginger Paste (अदरक पिसा)- 1 tspn

Garlic Paste (लहसन पिसा) - 2 tspns

Sliced Onions - (लम्बा कटा प्याज़) 2 large

Red Chilly Powder - (लाल मिर्ची पावडर ) 1 1/2 tblspns

Turmeric Powder (हल्दी पीसी) - 1 tspn

Salt (नमक) -to taste

Garam Masala Powder (गरम मसाला पावडर) - 1/2 tspn

Roasted Coriander पावडर (भुना धनिया पावडर)  - 1 tblspn

Roasted Cumin Powder (भुना जीरा पावडर)- 1 tspn

Cashewnuts (काजू)  - 5/6

Oil - for deep frying cashews

Pre-preparation

• 
  
  Whisk the curd and add all items under marination, mix well.
• 
  
  Wash the lamb , drain the water.
• 
  
  Mix the marinade to the lamb.
• 
  
  Keep it aside for about 2 hours.
• 
  
  Slice onion lengthwise.
• 
  
  Heat oil and deep fry the cashewnuts.
• 
  
  Deep fry the sliced onion in batches.
• 
  
  Keep on a kitchen towel.

Cooking the Lamb-

• Heat oil in a deep vessel.
• Throw in the bay leaf, green cardamom, cinnamon and let it splutter.
• Reduce flame. Now add Ginger paste and garlic paste.
• Saute it well till the ginger garlic is cooked properly.
• Add the fried onion and little water. Stir.
• Add the lamb with the marinade and mix well.
• Cook on high flame for about 10-15 minutes. Keep stirring.
• Add all the dried masalas. Mix well.
• When the fat separation happens..
• Add to it the cashewnut paste. Keep mixing and stirring.
• Now transfer the entire thing to a pressure cooker.
• Cook on lowest flame for 25 minutes.
• Serve hot with naan or roti.