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A rich, aromatic Hyderabadi mutton curry where tender meat is slow-cooked in a thick, nutty gravy with yogurt and fried onions. This celebratory dish, traditionally made in a special pot called a 'lagan', is a true taste of royal Mughlai cuisine.
For 4 servings
Prepare Nut Paste and Marinate Mutton (20 minutes + marination time)
Sauté Aromatics and Sear Mutton (15 minutes)
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A rich, aromatic Hyderabadi mutton curry where tender meat is slow-cooked in a thick, nutty gravy with yogurt and fried onions. This celebratory dish, traditionally made in a special pot called a 'lagan', is a true taste of royal Mughlai cuisine.
This hyderabadi recipe takes 110 minutes to prepare and yields 4 servings. At 1024.47 calories per serving with 73.53g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Slow-Cook the Curry (60 minutes)
Finish and Serve (5 minutes + resting time)
For an even richer and creamier gravy, add 1 tablespoon of soaked poppy seeds (khus khus) while grinding the nut paste.
After the curry is cooked, place a small steel bowl in the center. Add a piece of hot charcoal to it, pour a teaspoon of ghee over the charcoal, and immediately cover the pot. Let it sit for 5 minutes to infuse a smoky aroma.
Replace mutton with 750g of bone-in chicken. Reduce the marination time to 1 hour and the slow-cooking time to about 30-40 minutes, or until the chicken is cooked through.
Slit 3-4 green chilies lengthwise and add them along with the ginger-garlic paste during marination for an extra kick of heat.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
The inclusion of almonds, cashews, and ghee contributes monounsaturated and saturated fats, which are important for hormone production and vitamin absorption when consumed in moderation.
Spices like turmeric, ginger, garlic, and cinnamon are known for their anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.
A 'lagan' is a traditional wide, heavy-bottomed, shallow copper or brass pot used in Hyderabadi cooking. Its shape allows for even heat distribution, which is perfect for slow-cooking. You don't need a special lagan; any heavy-bottomed Dutch oven, casserole dish, or a thick-based pan with a tight lid will work perfectly.
Lagan ka Gosht is a rich, celebratory dish, so it's high in calories and fat due to the mutton, ghee, and nuts. However, it's also a great source of protein and iron. It's best enjoyed in moderation as part of a balanced diet, perhaps on special occasions.
One serving of Lagan ka Gosht (approximately 305g) contains an estimated 740-760 calories. This can vary based on the fat content of the mutton and the amount of ghee used.
Yes, you can. Follow the recipe until the searing step. Then, add the water, secure the lid, and pressure cook on low heat for 5-6 whistles (about 20-25 minutes). Let the pressure release naturally. The slow-cooked method yields a richer flavor, but a pressure cooker is a great time-saving alternative.
If your gravy is too watery after the mutton is cooked, simply remove the lid and simmer the curry on medium-low heat for 5-10 minutes. This will allow the excess water to evaporate and the gravy to thicken to the desired consistency.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the curry in a pan over low heat, adding a splash of water if the gravy has become too thick. Avoid microwaving, as it can make the mutton tough.