Saturday, 18 February 2017

Meat Luga Lipta #sikandalouscuisine



​Luga Lipta is a Hindi term to describe a preparation where the gravy isn't flowing and just about wraps itself around the main ingredient - be it potatoes or in this case mutton.I like such recipes as you get a full hit of all flavors with each bite. This is more or less a standard recipe at home , we adjust gravy depending upon what else is cooked that day , so you can make this wet or luga lipta like I am sharing today.

​500 Grams Mutton Marinated in :

1 Teaspoon Chili Powder
1/2 Teaspoon Haldi Powder.
1 Teaspoon Ginger paste
1
​ ​T
easpoon
​​
 Garlic Paste
1 Tablespoon 
​Mustard ​
Oil.
​Salt​
​Other Ingredients :​
​2
 Onions - Chop , saute till darkish brown then 
​coarsely ​
grind to a paste.
​1
 Tomato - Pureed
​1​
 T
​ea​
spoon Garlic Paste.
​1 Tea
spoon Ginger Paste.
1
​ Teaspoon Mustard Seeds - Optional.​
Make Dry Masala
​:​
1 Teaspoon Jeera
1 Teaspoon Dhania Seeds.
1 Teaspoon Black Peppercorns.
1 Teaspoon Sauf.
Bhuno the dry masala till aromatic , cool and grind to a powder.
Dried Red Chilies
​ - Break into bits , as per taste.​
45-60 Ml Lemon Juice
​ -Optional

Heat oil
​,​
 
​splutter mustard seeds if using , then ​
add tomato puree along with ginger and garlic paste .When oil separates add half the onions and dried red chilis , tip in the marinating 
​mutton​
 , and give it a gentle and long bhono - cook covered - about 
​35-40​
 minutes.
At this stage the meat is 75% done , now add balance onion paste 
​and ​
the dry masala .Add 200 Ml water , and cook another 10-15 minutes.You should be left with tender meat and just enough gravy masala to coat it nice and thickly.
​ ​
At this stage adjust flavors , tip in lemon juice 
​if needed.​

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd.
​ #sikandalouscuisine​

Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/
More About My Work At , http://sikandalous-cuisine.blogspot.in/

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