Mutton Lazeez – Mild melt in mouth mutton.2015-05-12
- Yield : 1 Kg
- Servings : 5
- Prep Time : 15m
- Cook Time : 45m
- Ready In : 60m
Mutton Lazeez. Literally translates to delicious mutton, it is a dish of melt in mouth mutton cooked in mild spices, mixed in yoghurt and cream. A mildly fragrant creation that will make you a star chef with very little work.
Just keep these two tips mind, #1 Don’t go overboard adding masalas even if the quantity mentioned appears less. #2 Don’t let the yoghurt split when you add it.
This is a mughal era recipe so traditionally mutton lazeez or gosht lazeez is cooked in handi, but you can very easily make it in a pressure pan. I must say however, that cooking this in a handi will give make it even more flavorful.
- Mutton 1 kg
- Ghee 8 -10 Tbsp
- Onions 5 chopped finely
- Tomatoes 5 chopped finely
- Ginger 2 Tbsp (grated)
- Garlic 2 Tbsp (crushed)
- Bay leaves 3
- Cardamom 4
- Cinnamon 1" stick
- Whole Cloves 4
- Black Cumin seeds 1 Tsp
- Coriander seeds 1 Tbsp
- Mace 1
- Red chile powder 1 Tsp
- Salt to taste
- Yoghurt 1.5 cups (hung yoghurt)
- Cream 2 Tbsp
Clean and wash the mutton. Cut into clean pieces
Dry roast Coriander seeds, green cardamoms, black cumin seeds, cinnamon, clove, mace and make a spice powder
Heat ghee in a pressure pan add bayleaf and onions. Saute till they are translucent and, add mutton followed by ginger and garlic.
Fry till mutton is well browned and add the prepared spice powder along with red chile powder. Fry for a few seconds and add tomatoes. Add salt.
Keep stirring and cooking for about 20 minutes till the tomatoes are well mixed with masala and mutton and ghee starts to surface. This is the most important step of this dish. You need to bhuno the mutton in masalas. Keep sprinkling water if the masalas start to stick to the bottom of the pan.
Add about a glass of warm water to the pressure pan and close the lid. After one whistle, cook for about 20 minutes (that should be enough for the mutton to tender. Open the pressure pan only after the pressure drops.
After the pressure drops, keep the pressure pan again on the stove and check the mutton for tenderness. If the mutton pieces are too tender, remove them from the curry so they don't break.
Mix yoghurt and cream together. Turn up the flame and add the yoghurt and cream mixture to the mutton gravy and keep stirring to avoid splitting of yoghurt. After the gravy thickens, add the mutton pieces back and let them simmer in the gravy for about 5 minutes
Serve this Mutton Lazeez with Tandoori Roti and Rice.
A handi is a deep, wide-mouthed cooking vessel used in north Indian, Pakistani and Bengali cooking. Because there are many specific Indian and Pakistani dishes cooked in this vessel, their names reflect its use, such as handi gosht, handi biryani, handi chicken etc.
Handis resemble American beanpots, French soupières, and Mexican and Spanish ollas. They are used similarly.
I run my own software company, SANIsoft as it’s CEO. After long hours at work, I find cooking incredibly therapeutic. After all, there is nothing more relaxing than cooking up a meal to soothe the body, mind and Soul.
The idea for Swati’s Kitchen came about one day as I was chronicling one of my recipes for a dear friend. So here you will see my recipes and tips and tricks for making easy, rewarding and mouthwatering delights.