Mutton(Lamb) Lababdar

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Mutton(Lamb) Lababdar


By Monish Gujral Published: September 23, 2010

  • Yield: 1 bowl (2 Servings)
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins




  1. Place a heavy based wok on fire. Add oil and heat.
  2. Add all the whole spices and stir for 2-3 minutes
  3. Stir in ginger –garlic paste and sauté for 2—3 minutes..Add Onion , stiring continuously . Add lamb and spices cook for few minutes .
  4. Add in the tomato puree and green chilies and stir till oil leaves side.
  5. Now add water and cover with a lid and cook foe 20-30 minutes , checking occasionally , till meat is tender and semi dry.
  6. Add slices capsicum and sauté for 2- 3 minutes on high flame.Add butter and sauté till butter melts . Now stir in cream and remove from fire .
  7. Serve hot garnished with sliced green chilies.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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