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Spiciest Mutton Labrador
Spiciest Mutton Labrador

Before you jump to Spiciest Mutton Labrador recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

Making the decision to eat healthily has incredible benefits and is becoming a more popular way of living. There are a number of diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. Even though we’re constantly being advised to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. In all likelihood, most people think that it takes a great deal of work to eat healthily and that they will need to drastically change their lifestyle. In reality, though, simply making a couple of modest changes can positively impact daily eating habits.

If you want to see results, it is definitely not essential to drastically modify your eating habits. If you want to commit to a wholesale change, that is OK but the main thing at first is to try to ensure that you are making more healthy eating choices. As you get used to the taste of healthy foods, you will see that you’re eating more healthily than before. Like many other habits, change occurs over a period of time and once a new way of eating becomes part of who you are, you will not feel the need to revert to your old diet.

Obviously, it’s not at all difficult to begin incorporating healthy eating into your daily routine.

We hope you got benefit 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 achieve that.

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