Mutton(Lamb) Lababdar

  • 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.

Monish Gujral

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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