Dum Ke Laoz With Adrak Chutney Recipe

Overview
Cook Time
Ingredients
Method

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

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For Chutney:

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.

Wash and scrap the ginger and cut into juliennes. Fry the ginger till golden. Remove and add tamarind paste along with salt.

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:

Add ginger, garlic, salt, turmeric, chilli powder and yogurt to the minced meat.

Cook till mince is tender. Grind into a fine paste. Add the beaten egg and the chopped onion, coriander and green chillies.

Brush a baking dish with oil. Divide mince in two portions. Spread one portion in tray.

Place sliced eggs on the mince. Spread the remaining mince in a layer to cover the eggs.

Cook it for 20 minutes at 180 degrees

Brush the top layer of the mince with two tablespoons of oil.

Sprinkle fried seeds on top and serve with chutney.

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