Lagan Ke Bater is a unique non-vegetarian dish from Lucknow. Chef Pankaj Bhadouria shares the recipe for this Nawabi dis ... Read More
Preparation Time
10-15 Min
Cooking Time
30-35 Min
Meal Type
main course
Difficulty
MEDIUM
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
Marinate the quail meat with garlic paste and powdered cloves and keep it aside.
In a blender, blend cinnamon sticks, green and black cardamoms, blade mace and nutmeg using some water. strain the masala and set it aside.
In a pan, dry roast some cuddapah almonds till they splutter. Switch the flame off and add some poppy seeds.
Roast desiccated coconut and set aside.
In a mixer jar, add peeled and blanched almonds, peeled pistachios and make a paste out of it using some water.
In a bowl, add curd, brown onion paste, ginger paste, garam masala paste, nuts paste, saffron, screw pine water, salt and whisk it well.
Marinate the meat with the masala paste and set it aside for 30 minutes.
Heat ghee in a lagan, add the marinated meat along with the masala and saute.
Cover and cook on a low flame for 30 minutes.
Garnish with finely chopped pistachios, almonds flakes and fresh coriander leaves.
Lagan Ke Bater is a non-veg dish made with Bater meat (Quail Meat). This traditional dish is a part of Awadhi cuisine.
In this recipe, quails are slow-cooked in Dum with lots of spices and a paste of dry roasted Cuddapah almonds, poppy seeds, desiccated coconut, almonds and pistachios. Infused with saffron and garnished with pistachios, the Lagan Ke Bater is a medley of different tastes and flavours.
