Recipe for Kashmiri Lauz
What is unique about Kashmiri Lauz?
A truly delectable amalgamation of authentic Indian and Mughlai cuisines Kashmiri Lauz is an exquisite starter dish made by the Hyderabadi Mathur clan. Bursting with exotic flavours of mixed spices together with meat and dry fruits, Kashmiri Lauz are known for their subtle juicy rich flavour and texture
Ingredients for Kashmiri Lauz
Boneless lamb – 250 gm
Cornflour 1 teaspoon (as the binding agent )
Cinnamon sticks – 1-inch stick
Cloves – 1-2 cloves
Green Cardamom –1-2
Ginger-garlic paste– 2 teaspoon
Tamarind paste – 1/2 teaspoon
Yogurt – 1 tablespoon
Shahi jeera (Black caraway seeds)- 1 teaspoon
Eggs- 2, boiled and sliced
Pumpkin seeds -1/2 a cup
Fresh Lemon Juice
Method to cook Kashmiri Lauz
Wash the boneless lamb pieces pat dry with a paper towel to make sure there is no water left
Take the lamb pieces in a bowl and add all the above-mentioned ingredients and mix them with hand thoroughly
Pressure cook the lamb in a cooker by warming 2 teaspoons of oil and adding the above lamb marinade to pressure cook for 5-6 whistle
The next step would be to dry off any remaining liquid by cooking the meat at low flame until all the water dries out
Take care to ensure that the resulting lamb is neither too dry nor too watery inconsistency
Let the mixture cool down for 10-15 minutes then transfer the contents of the cooker into a blender
Blend the pieces of lamb so that the resulting lamb mince forms fine shreds
Take a baking tray and cover it with silver foil
Greasing the palms of your hands with oil, spread out half
Spread the mutton mince evenly onto the tray so that it forms a uniform layer of about half an inch in thickness
On top of this layer spread the sliced boiled egg pieces evenly to form a second layer
Now using the remainder of the lamb mince, sandwich the boiled egg slices with a second layer of the lamb mince of the same thickness as the first layer
In a bowl whisk a whole egg and use it to coat the top layer evenly
Now sprinkle the pumpkin seeds on the top and place the tray in a pre-heated oven at 200 degree centigrade for 20-25 minutes until the meat has acquired a golden brown colour and the layers within are evenly cooked
Continue to bake a little longer until if the layers inside are raw and need to be cooked
Once done, serve the Kashmiri Lauz by cutting them diagonally into approximately 2-inch diamond-shaped pieces