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Dum Ke Laoz With Adrak Chutney Recipe
Layers of mutton mince and egg baked golden and served with chutney.
- Total Cook Time 01 mins
- Cook Time 01 mins
- Recipe Servings4
- Difficult
Ingredients of Dum Ke Laoz With Adrak Chutney
- 750 gm mutton minced
- 50 gm ginger paste
- 50 gm garlic paste
- 5 gm turmeric powder
- 10 gm red chilli powder
- 150 gm yogurt
- 1 egg (beaten)
- 150 gm chopped onion
- 50 gm chopped green coriander
- 50 gm green chilli chopped
- 30 gm watermelon seed
- 30 gm pine nut seed
- 30 gm musk-melon seed
- 4 hard boiled eggs
- 50 gm ginger
- Salt to taste
- 100 gm ghee
- 100 gm mint
- 50 gm baking powder
- For Adrak ki Chutney:
- 250 gm ginger
- 250 gm jaggery
- 500 gm tamarind
- 150 gm whole red chilli
- 250 ml oil
- Salt to taste
- 500 gm elephant garlic
- For Baghar:
- 10 gm urad dal dhuli
- 10 gm channa dal
- 3 gm methi seed
- 5 gm cumin seed
- Few curry leaves
- For Garam Masala:
- 20 gm green cardamom
- 20 gm black cardamom
- 10 gm mace
- 10 gm nutmeg
- 10 gms cloves
- 5 gm black pepper
- 10 gm rose petal
- 100 gms garam masala powder
- 300 gms brown onion
- 4 silver leaves
How to Make Dum Ke Laoz With Adrak Chutney
HideShow MediaFor Chutney:
1.
Soak tamarind in little water and de-seed. Fry the whole dry red chillies till they darken. Grind together the fried chillies, tamarind and jaggery. Keep aside.
2.
Wash and scrap the ginger and cut into juliennes. Fry the ginger till golden. Remove and add tamarind paste along with salt.
3.
Reheat the oil in which ginger was fried and add all the baghar ingredients except the curry leaves. When the colour of chilli darkens a little, add curry leaves. Then pour into ginger and tamarind mixture. Keep aside for serving
For Dum ki Laoz:
1.
Add ginger, garlic, salt, turmeric, chilli powder and yogurt to the minced meat.
2.
Cook till mince is tender. Grind into a fine paste. Add the beaten egg and the chopped onion, coriander and green chillies.
3.
Brush a baking dish with oil. Divide mince in two portions. Spread one portion in tray.
4.
Place sliced eggs on the mince. Spread the remaining mince in a layer to cover the eggs.
5.
Cook it for 20 minutes at 180 degrees
6.
Brush the top layer of the mince with two tablespoons of oil.
7.
Sprinkle fried seeds on top and serve with chutney.