Rajasthani Laal Maas Recipe

Rajasthani Laal Maas Recipe

Ingredients:

• 1 kilograms mutton
• 1 1/4 tablespoon garlic paste
• 4 bay leaf
• 3 black cardamom
• 1 teaspoon cumin seeds
• 2 tablespoon coriander powder
• 4 large onion
• 4 tablespoon ghee
• 6 green cardamom
• 1/2 inches cinnamon
• 2 teaspoon spice chili powder
• 1 1/4 red chili

For Marination :

• 1 cup yogurt (curd)
• 6 red chili
• 6 cloves garlic
• salt as required

Recipe :

• Step 1

  Firstly, rinse the mutton under running water in a large bowl. Meanwhile, grind the chilies with some water and oil to form a smooth paste. Crush the red chili into a smooth paste. Take a mixing bowl and add the mutton pieces, red chili paste, garlic, yogurt and some salt to taste. Coat the mutton pieces well with the marinade and marinate the pieces for over 2 hours.

• Step 2

  Heat ghee in a heavy bottomed handi or kadhai over medium flame and add bay leaves, black cardamom, green cardamom, broken red chilies, cinnamon, cumin seeds and the slices of garlic. Fry these spices well for a minute or so, until fragrant. Meanwhile, chop the onions and keep aside.

• Step 3

  Now, add the chopped onions and saute them very well till they turn golden brown in colour. Add the marinated meat and fry with the marinade and the onion spice concoction so that you get the taste of onion in each bite.

• Step 4

  While the meat is frying, add the coriander powder and saute the meat very well for another 15 minutes or so until cooked properly. Next, add around two cups of water, salt to taste and cover the handi. Let the meat simmer in the spices for a good two hours or till the meat is done. The simmering on low flame ensures that you have meat that absolutely melts in the mouth. Once the meat is cooked properly, serve it hot with roti or naan.