Dum Ke Lauz

Dum Ke Lauz

boneless mutton
ginger paste
whole garam masala
potli masala
ghee
shahi jeera
coriander powder
mint leaves
chilli powder
turmeric powder
coriander powder
coriander leaves
cashew nut (broken)
 green chilli
egg
oil
onion
lemon juice
table salt
1 kg
15 gms
10 gms
10 gms
50 ml
5 gms
10 gms
10 gms
10 gms
5 gms
10 gms
10 gms
50 gms
20 gms
1
50 ml
100 gms
30 ml
30 gms

Instructions

1. Mince the boneless mutton very finely and fry sliced onion until it is brown. Make a fine paste along with cashew nut and keep it aside. Mix the minced mutton, finely chopped coriander, mint, green chilli, ginger garlic paste, shahi jeera, potli masala, turmeric powder, coriander powder, chilli powder, salt, whole egg, and lemon juice, and refrigerate for two hours.

2. Take out the mixture from the refrigerator and make room in the centre of the mixture. Place a small bowl in the centre with burning coal, garam masala, and ghee. Close the bowl with a silver foil and keep it aside for 30 minutes to let it absorb the smoke.

3. Take out the smoked mixture and mould to the desired shape. Grill the mixture on a hot plate until it is done and then serve hot. Tastes best when served with mint chutney.

Pyaz Ka Do Pyaza

onion
raw mango
chilli powder
turmeric powder
coriander powder
whole jeera
mustard seeds
garlic
sunflower oil
curry leaves
whole red chilli
ginger
coriander leaves
1 kg
200 gms
30 gms
20 gms
30 gms
10 gms
10 gms
40 gms
100 ml
10 gms
10 gms
40 gms
10 gms

Instructions

1. Sauté whole jeera, mustard seeds, and curry leaves, and add sliced onion, green chilli, and garlic to it. After a few minutes, add turmeric powder, coriander powder, and chilli powder and cook for two more minutes.

2. Add slices of raw mango and simmer it on low flame for 10 minutes. Add 100 ml of water and cover the dish with a lid. Garnish with coriander leaves and serve hot.