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Lagan Ke Bater is a unique non-vegetarian dish from Lucknow. Chef Pankaj Bhadouria shares the recipe for this Nawabi dish.
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Ingredients
For Lagan ke Bater
500 gms quail meat
1 tbsp garlic paste
½ tbsp cloves powder
1 cinnamon stick
4 green cardamom
1 black cardamom
1 blade mace
½ tsp nutmeg
water as required
1 tbsp cuddapah almond
¼ cup poppy seeds
¼ cup desiccated coconut
10-12 almonds
10-12 pistachios
water as required
½ cup curd
1 tbsp fried onion paste
1 tbsp ginger paste
½ tsp saffron
1 tbsp screw pine water
salt to taste
4 tbsp ghee
pistachios for garnish
almond flakes for garnish
coriander sprig for garnish
PREPARATION
- Marinate the quail meat with garlic paste and powdered cloves and keep it aside.
1
- In a blender, blend cinnamon sticks, green and black cardamoms, blade mace and nutmeg using some water. strain the masala and set it aside.
2
- In a pan, dry roast some cuddapah almonds till they splutter. Switch the flame off and add some poppy seeds.
3
- Roast desiccated coconut and set aside.
4
- In a mixer jar, add peeled and blanched almonds, peeled pistachios and make a paste out of it using some water.
5
- In a bowl, add curd, brown onion paste, ginger paste, garam masala paste, nuts paste, saffron, screw pine water, salt and whisk it well.
6
- Marinate the meat with the masala paste and set it aside for 30 minutes.
7
- Heat ghee in a lagan, add the marinated meat along with the masala and saute.
8
- Cover and cook on a low flame for 30 minutes.
9
- Garnish with finely chopped pistachios, almonds flakes and fresh coriander leaves.
10