Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, spiciest mutton labrador. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Spiciest Mutton Labrador is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Spiciest Mutton Labrador is something that I’ve loved my entire life. They are fine and they look fantastic.

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To begin with this particular recipe, we must first prepare a few components. You can have spiciest mutton labrador using 22 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Spiciest Mutton Labrador:

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

I enjoy to eat so I made this video and I hop you will really enjoy. You will able to see various types of food @ my. Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, Ovis aries. A sheep in its first year is a lamb and its meat is also lamb.

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.

A sheep in its second year and its meat are hogget. Peshawari Chana Mewa Pulao Recipe - Degi Pulao Peshawari Style - بیف چنا میوا پلائو Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed after.

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