Fast Guide to Producing Perfect Spiciest Mutton Labrador

Wishing to eat Spiciest Mutton Labrador a 5-star restaurant's, but for some reasons are not able to go to restaurants. This page is going to help you with useful ways on preparing a Spiciest Mutton Labrador like a famous chef made.

We hope you got insight from reading it, now let's go back to spiciest mutton labrador recipe. You can have spiciest mutton labrador using 22 ingredients and 6 steps. Here is how you cook it.

To make an unforgettable Spiciest Mutton Labrador, below are the components required:

1. Provide 1 kg of Mutton.
2. Prepare 12 of different (Whole) Dry Spices (Bay leaves, cloves, Cardamoms, Cinnamons, Dry Red Chilli, Mace, Nutmeg, Star Anise, Black & White Peppercorns, Shahjeera, & Kabab Cheeni).
3. Use 1 tbsp of Freshly Ground Garam Masala.
4. You need 1 Cup of The Plain Yoghurt (Well Beaten).
5. You need 1 Cup of Onions (Sliced).
6. Provide 150 gms of Mustard Oil (For Cooking).
7. Provide 50-60 gms of Desi Ghee.
8. Get 1/2 Cup of Onion Birista.
9. Get To Taste of Sugar.
10. Get 1.5 tsp of Salt.
11. You need 1 tsp of Turmeric Powder.
12. Prepare 1 tsp of Red Chilli Powder.
13. Prepare 1 tbsp of Ginger Paste.
14. Take 1 tbsp of Garlic Paste.
15. Use 4-5 of Green Chillies Paste.
16. Use 3-4 of Green Chillies (Slit).
17. Get 7-8 of Black Peppercorns (Freshly Ground).
18. Take 1 tsp of Garam Masala Powder (Homemade).
19. Take 1 tsp of Bhuna Masala Powder (Homemade).
20. Provide 1/4 Cup of Onion Birista (For Garnishing).
21. Get 1 tsp of Cumin Powder.
22. Take 1 tsp of Coriander Powder.

After preparing the materials, next you are ready to make your appetizing Spiciest Mutton Labrador by following the guidances on this section:

1. Wash & Clean the Mutton well- Marinate the same for at least 2-3 hrs time (overnight’s always better), with the salt, turmeric & red chilli powder, a pinch of sugar, Onion Birista, Plain Curd, a little bhuna masala & garam masala powders, pour in the oil of the onion birista (in which it’s fried) & mix everything well together with hands & cover it & set aside.
2. Take a Large Heavy Duty Pot/Vessel: Add into the same- Both Mustard Oil & Ghee together & then, all the aforementioned various whole spices & sauté until it releases its super aroma- then, add into it the sliced onions, sauté for about a couple of mins & now, add in the 3G pastes (ginger, garlic & green chillies) & keep sautéing continuously, over the low- medium flame.
3. For about the next 15-20 mins time with its lid on & stir continuously until all are well combined, at this point now add into it the bhuna & garam masala powders.
4. Now, cook the mutton with its all Masalas by covering its lid on a slow flame for the next 1 hour & stirring occasionally to avoid burning of the same by catching the bottom of the pan- if required, you can add about 1 Cup of Hot Water (VVI) & never use cold or room temp. Water.
5. After the stipulated time for its slow cooking in its own juice or very less hot water added into it for a thicker & richer gravy- open the lid, check if the mutton’s well cooked- If still not well cooked, then continue with the same process of its slow cooking techniques for another 15-20 mins time & follow the final steps.
6. If yes, then add in it the rest of the onion birista (leftovers), garam masala powder & a dollop of ghee & with its cover on & switching off the flame shake the entire pan carefully to get everything well incorporated & allow it to sit on the hot oven for the next 30 mins time before serving it absolutely HOT...with Hot plain Rice Basanti Pulao, Peas Pulao or simply Plain Roti/Chapatis/Nun/Rumali Rotis or Parathas/Lachha Parathas, etc..

Recipe : Spiciest Mutton Labrador

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