Spiciest Mutton Labrador
Spiciest Mutton Labrador

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, spiciest mutton labrador. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Miniature Labrador - All about the Mini Lab! Strong Stael (Sweety Land). www.labrador-dog.ru. Русмайрас. labrador.ru. Preparation of Indian spicy Mutton curry.

Spiciest Mutton Labrador is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Spiciest Mutton Labrador is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook spiciest mutton labrador using 22 ingredients and 6 steps. Here is how you can achieve that.

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

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