Kashmiri Lauz

Kashmiri Lauz

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

 

 

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