Sunday, September 27, 2020

Mutton Lal Maas

 Laal maas is a meat curry from Rajasthan, India. It is a mutton curry prepared with lots of spices red chilies and curd. This dish has a bright red colour and is full of flavor’s. This delicious dish can be served with rotis/ Naan or with ghee rice. The lal maas that is made at Nayaks kitchen has a hint of coconut flavour given to the traditional recipe.



Ingredients

  • 1 kg Mutton
  • 2 large onions coarsely chopped
  • 1 large Tomato
  • 1 cup curd
  • ¼ tsp of turmeric powder
  • 15 dry red chilly
  • 2 tsp of whole coriander seeds (roasted)
  • 2 Tbsp of garlic paste
  • I Tbsp of ginger paste 
  • 2 tbsp of finely chopped garlic and ginger
  • 4 pods of cardamom
  • 1 tsp black pepper
  • 1 inch cinnamon stick
  • 6 cloves 
  • ¼ cup of dry coconut
  • 1 tsp of mutton masala or garam masala
  • Salt to taste
  • Oil or ghee as needed
  • Chopped coriander leaves


Method

  1. Dry roast the red chilies and keep it aside. Dry roast coriander seeds and keep aside 
  2. Grind the roasted red chilies and coriander seeds to a fine paste (roasting gives a nice distinctive aroma which adds great flavor to the dish)
  3. Wash the mutton and drain the excess water. Marinate the mutton in ginger paste , garlic paste, turmeric powder, salt, chilly-coriander paste and curd. Marinate for at least one hour.
  4. In a pressure cooker heat about 4 tbsp of cooking oil and add cinnamon, cardamom, pepper, cloves till its roasted, add the marinated mutton pieces and braise the mutton, add enough water and pressure cook for 3 whistles ( based on the tenderness of the mutton increase or decrease the whistles )
  5. Roast coarsely chopped onion till transparent in little oil, add chopped tomato and roast till soft
  6. Dry roast the dry coconut. Once cooled make a paste of roasted onion, tomato and dry coconut.
  7. In a kadai, add oil, roast finely chopped ginger and garlic .. once cooked add the onion and tomato paste and roast for few minutes. 
  8. Add the pressure-cooked mutton and simmer for some time (add water if needed) 
  9. Check the salt and add if needed. Garnish with chopped coriander leaves
  10. Serve hot with ghee rice or jeera rice or roti’s.




No comments:

Post a Comment