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LAZEEZ RUHANI LAMB (MUTTON) by Komal Taneja

Hung curd Time: -20 min

Preparation Time: -10 min.

Cooking Time: -25min.

Serves: -4

Ingredients: – 500gms.mutton mix (Ran, shoulder, chops), with bones .6 onions finely chopped, 2cups hung curd, 1heaped tsp saunf (fenugreek), ¾ tsp kalonji, ¼ tsp methi dana , ½ tsp ajwain( caraway seeds), 2tbs cooking oil.
Seasoning: -1/2 tsp red chilly powder, ½ tsp salt, ½ tsp chat masala.

Method: –

  1. Take a pressure cooker, heat oil, add methidana. Stir and then add kalonji, saunf and ajwain, brown a little.
  2. Add the chopped onions and sauté well till water from the onions dries up.
  3. Season with the seasoning given above.
  4. Add the Mutton pieces; keep tossing up and down till the mutton becomes dry and coated with the masala.
  5. Add the beaten hung curd into the mutton, stir and give a pressure for 10minute till the mutton is tender but firm.
  6. Remove the lid and cook on high flame till it becomes thick it consistency and not watery,
  7. Serve hot with pudina parantha or French bread.

Fusion Tip: – You can use baby potatoes or fish to make a change in the taste but the cooking time and quantity of hung curd  will be  reduced  to half , rest all  remains same.

 


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Born and brought up in Amritsar, Komal Taneja is a well-known culinary author with 31 cookery books and three coffee table books under her name.  Recipes for the Kama sutra, 365 Days of Diet with Honey by Dabur Honey and Big Bee’s Secret Honey Recipes are some of her best works.

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