New year special meat recipe❤️| Buffalo meat lababdar❤️|Mughlai meat recipe|Shahi buffalo meat Korma
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Buffalo Meat Lababdar hails from the Indian subcontinent, where buffalo meat is a staple in many regional cuisines, especially in North India. This dish is known for its rich and creamy sauce, often enjoyed with naan or rice. Traditionally, it is prepared for special occasions and gatherings, showcasing the flavors of Indian spices. Its popularity has grown beyond regional boundaries, with variations appearing in restaurants worldwide, appealing to meat lovers seeking robust flavors.
Ingredients
- ●buffalo meat
- ●onions
- ●tomatoes
- ●ginger
- ●garlic
- ●green chilies
- ●coriander powder
- ●cumin powder
- ●turmeric powder
- ●red chili powder
- ●garam masala
- ●cream
- ●fresh coriander
- ●salt
- ●oil
Instructions
- 1Heat oil in a large pot over medium heat until shimmering.
- 2Add sliced onions and sauté until golden brown, about 8-10 minutes.
- 3Stir in minced ginger and garlic; cook for 1-2 minutes until fragrant.
- 4Add chopped tomatoes and green chilies; cook until tomatoes soften, about 5-7 minutes.
- 5Mix in coriander powder, cumin powder, turmeric powder, and red chili powder; cook for 2 minutes.
- 6Add buffalo meat to the pot; stir to coat with the spice mixture.
- 7Pour in enough water to cover the meat; bring to a boil.
- 8Reduce heat to low, cover, and simmer for 1.5 to 2 hours until meat is tender.
- 9Stir in garam masala and cream; cook for an additional 5-10 minutes.
- 10Garnish with fresh coriander before serving.
Ingredient Alternatives
cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Techniques
sautéingbraising
Equipment
large potknifecutting boardspatula
🌶️🌶️🌶️Hot
Also Known As
Buffalo LababdarBuffalo Curry
Ingredients
- ●1 kg buffalo meat, cut into pieces
- ●2 large onions, finely sliced
- ●1 cup yogurt
- ●1/2 cup cooking oil
- ●2 tbsp ginger-garlic paste
- ●2-3 green chilies, slit
- ●1/2 cup tomato puree
- ●1/4 cup cashew nuts, soaked and blended
- ●1/4 cup fresh cream
- ●2 tsp garam masala
- ●1 tsp turmeric powder
- ●1 tsp red chili powder
- ●1 tsp coriander powder
- ●1 tsp cumin powder
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat oil in a large pot over medium heat.
- 2Add sliced onions and sauté until golden brown.
- 3Stir in ginger-garlic paste and green chilies, cooking for another 2 minutes.
- 4Add buffalo meat pieces and cook until browned on all sides.
- 5Mix in turmeric, red chili, coriander, and cumin powders; cook for 5 minutes.
- 6Pour in the yogurt and tomato puree, stirring well to combine.
- 7Cover and simmer on low heat for about 1.5 to 2 hours, or until the meat is tender.
- 8Add the blended cashew nut paste and fresh cream, stirring to incorporate.
- 9Sprinkle garam masala and adjust salt to taste; cook for an additional 10 minutes.
- 10Garnish with fresh coriander leaves before serving.
Equipment
Large potWooden spoonBlenderMeasuring cupsMeasuring spoons
🌶️🌶️🌶️Medium
Mughlai cuisine is a rich and aromatic style of cooking that originated in the Indian subcontinent, influenced by Persian and Central Asian culinary traditions.
Ingredients
- ●1 kg mutton or beef, cut into pieces
- ●2 cups yogurt
- ●2 large onions, finely sliced
- ●4 tbsp ginger-garlic paste
- ●1/2 cup cooking oil
- ●1/4 cup cashew nuts, soaked and ground to a paste
- ●1/4 cup poppy seeds, soaked and ground to a paste
- ●2-3 green chilies, slit
- ●1 tsp turmeric powder
- ●1 tbsp red chili powder
- ●1 tbsp garam masala
- ●1/2 tsp cumin powder
- ●1/2 tsp coriander powder
- ●Salt to taste
- ●Fresh coriander leaves for garnish
- ●2-3 cups water
Instructions
- 1Heat oil in a large pot over medium heat.
- 2Add the sliced onions and sauté until golden brown.
- 3Stir in the ginger-garlic paste and cook for 2-3 minutes until the raw smell disappears.
- 4Add the meat pieces and cook until they are browned on all sides.
- 5Mix in the turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Stir well to coat the meat.
- 6Add the yogurt and mix thoroughly. Cook for about 10 minutes, stirring occasionally.
- 7Add the cashew nut paste and poppy seed paste, and mix well.
- 8Pour in the water, cover the pot, and let it simmer on low heat for about 1.5 to 2 hours, or until the meat is tender.
- 9Once the meat is cooked, add the garam masala and green chilies. Stir and cook for another 5 minutes.
- 10Garnish with fresh coriander leaves before serving.
Equipment
large potblenderspatulameasuring cupsmeasuring spoons
🌶️🌶️🌶️Medium
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