Lagan Ki Boti with aubergine chutney by chef Ashish Tiwari

Ashish Tiwari’s recipe of Lagan ki boti is a popular dish from Uttar pradesh, a state in northern India known for its royal cuisine. This mouth-watering meat dish is made with succulent pieces of lamb, marinated in a variety of aromatic spices and slow cooked to perfection. What makes this dish stand out, however, Chef Ashish is serving it with unique accompaniment – an aubergine chutney and Nachos.

The origin of lagan ki boti can be traced back to the Mughal era in India. This dish was a favourite among the Mughal emperors, who were known for their love for rich and indulgent food. Over the years, it has become a staple at weddings and other special occasions in Uttar Pradesh, making it a must-try for anyone visiting the state.
The key to a delicious lagan ki boti lies in the quality of the meat and the marinade. It is typically made with boneless lamb, which is marinated overnight in a mixture of yogurt, ginger-garlic paste, red chili powder, garam masala, and other spices. This allows the meat to absorb all the Flavors and become tender.

Ingredients used :-

• Lamb Boti (chunks): 1 kg
• Desi ghee: 100 gm
• Raw Papaya paste: 20 gm
• Garlic paste: 30 gm
• Ginger paste: 30 gm
• Onions: 200 gm
• Ginger: 10 gm
• Green Chilly: 20 gm
• Tomato puree (fresh): 100 gm
• Coriander (Fresh): 30 gm
• Garam masala powder: 20 gm
• Coriander powder: 20 gm
• Green Cardamom powder: 5 gm
• Roasted Cumin powder: 15 gm
• Red Chili powder: 40 gm
• Salt: as per taste
• Bay leaf: 2
• Green Cardamom: 5-6
• Black Cardamom: 3-4
• Mace: 2-3 strands
• Cloves: 4-5
• Nacho: As per preference.

For aubergine chutney:-

• Round aubergine: 750 gm
• Hung Curd: 50 gm.
• Rosted Cumin Powder: 2 gm
• Black Salt: to taste
• Salt: to taste
• Amchur powder; 1 gm
• Chop ginger: 5 gm
• Chop Green chili: 4gm.

The next step is to cook the marinated meat in a heavy-bottomed pan or a traditional Indian clay pot, also known as lagan. The dish gets its name from this pot, as lagan means pot in Hindi. The slow cooking process ensures that the meat is cooked to perfection and the grilling or roasting adds a smoky flavour to it.
While lagan ki boti is delicious on its own, it goes great with chef Ashish’s unique pairing the aubergine chutney and nacho’s. This tangy and Light chutney is the perfect accompaniment to the rich and flavourful meat. To make this chutney, the aubergines are roasted and mashed, mixed with yogurt, green chilies, Ginger Juliane, and spices such as roasted cumin powder and amchoor (dry mango powder). The result is a creamy and flavorful chutney that complements the lagan ki boti perfectly.

One of the best things about lagan ki boti is that it can be enjoyed in different ways. It can be served as an appetizer or a main course, depending on the occasion. It can also be served with rice, naan, or roti, making it a versatile dish that can be paired with different types of bread and rice.

Method to prepare:-

• Take the lamb chunks in a pan, and add salt, raw papaya paste, ginger and garlic paste (10 gm). Marinate overnight.
• Put desi ghee and other spices into a handi, and sauté.
• Add sliced onions to the mix, sauté till golden brown. Add ginger garlic paste, julienne ginger and chopped green chillies, and sauté for 2 minutes.
• Mix the marinated lamb into the handi. Sauté till lamb turns light brown.
• Add red chili powder, coriander powder, roasted cumin powder and garam masala powder.
• Continue to sauté till no masala is left on the sides of the pan.
• Add hot water to the mix and cover with a lid. Cook on low fire while stirring.
• After the boti is 70% cooked, add tomato puree. Cook on slow fire.
• Once done, sprinkle green cardamom powder and stir. Dry the gravy on medium flame.

Aubergine chutney:-

• Apply oil on aubergine and roast them on slow heat.
• Feel the skin and mash it with the help of whisk.
• Add all the ingredient and mix well.

• Take plate and put 2 tbsp of chutney spread in the base on the top put lagan ki boti.
• Garnish with coriander leaves, Giner Julianne and serve with nachos.

Apart from its delicious taste, lagan ki boti is also known for its health benefits. Lamb is a rich source of protein, iron, and various vitamins, making it a nutritious option. The spices used in the marinade and the aubergine chutney are also known for their health benefits, making this dish a perfect combination of taste and nutrition.

In conclusion, lagan ki boti with aubergine chutney is a must-try for anyone looking to experience the rich and royal Flavors of uttar pradesh. This dish not only satisfies the taste buds but also leaves a lasting impression with its unique combination of textures and flavors. Whether you are a meat lover or a vegetarian, this dish is worth a try and is sure to leave you wanting for more.