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
- Dry roast the red chilies and keep it aside. Dry roast coriander seeds and keep aside
- 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)
- 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.
- 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 )
- Roast coarsely chopped onion till transparent in little oil, add chopped tomato and roast till soft
- Dry roast the dry coconut. Once cooled make a paste of roasted onion, tomato and dry coconut.
- In a kadai, add oil, roast finely chopped ginger and garlic .. once cooked add the onion and tomato paste and roast for few minutes.
- Add the pressure-cooked mutton and simmer for some time (add water if needed)
- Check the salt and add if needed. Garnish with chopped coriander leaves
- Serve hot with ghee rice or jeera rice or roti’s.
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