Monday, 30th October 2017

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Recipe: Lagan ki boti, an Awadhi meat preparation

This Eid we bring you a mutton recipe from Chef Adarsh Pandey, executive chef, Trident, Agra

Written By Smita Tripathi Recipe By Chef Adarsh Pandey Picture By Trident, Agra
  • Published 4.06.19, 6:32 PM
  • Updated 4.06.19, 6:32 PM
  • a few seconds read
  • Preparation Time 2 hours

  • Cooking Time 15 minutes

  • Calorie Count 350

  • Serving Size 4

  • Cuisine Awadhi

Goes Well With:
Mint chutney, lemon wedge and onion rings
Lagan ki boti Picture credit: Trident, Agra



Lagan ki boti
    Step 1

    Take mutton boti in a pan and add salt, raw papaya paste, ginger and garlic paste (10 gm). Marinate overnight.

    Step 2

    In a handi or a degchi, put desi ghee and all the whole spices. Sauté.

    Step 3

    Add sliced onions and sauté till golden brown. When the onion turns brown add ginger garlic paste, julienne ginger and chopped green chilly. Sauté for 2 minutes.

    Step 4

    Once done, add the marinated mutton boti and sauté till boti becomes light brown.

    Step 5

    Now add red chilly powder, coriander powder, roasted cumin powder and garam masala powder and sauté till masala leaves the sides of the pan.

    Step 6

    Add hot water and cover the mutton pieces. Cook on a low flame on dum. Keep stirring the lamb simultaneously.

    Step 7

    Once the boti is 70 per cent cooked add tomato puree to it and again let it cook on a low flame.

    Step 8

    Once the mutton is cooked sprinkle some green cardamom powder and stir it. Dry up the gravy on a medium flame.

    Step 9

    Sprinkle a handful of freshly chopped coriander leaves on top and stir it.

    Step 10

    Serve it on a plate garnish with coriander leaves.

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