Laal Maas a fiery delicious curry from the Rajasthani cuisine .Laal meaning red the red colour comes from the special mathania chillies used ...This is a very flavourful and spicy mutton curry which goes well with simple jeera rice naan or Roti..
Ingredients
12-15 dry Kashmiri chillies soaked in warm water
1 garlic pod
1 inch ginger.
1tbsp coriander seeds
1 tsp cumin seeds
1/2 kg goat mutton
3 Bay leaves
2 black cardamom
4 green cardamom
4-5 cloves
1 stick cinnamon
1 tbsp ghee
1 tbsp oil
3 onion sliced .
1 cup yogurt
1/2 tsp turmeric powder
2 mace blades
Method
Wash the mutton pieces add salt and turmeric and keep aside for 20 minutes.
Grind Garlic and ginger to paste
Dry roast 1 tbsp coriander seeds 1 tsp jeera 2 mace blades and one black cardamom.grind to powder
Whisk curd and add the powdered masala to this.
Heat pressure cooker add ghee and oil bay leaves cardamom cinnamon and green cardamom and saute.
Add the ginger garlic paste and saute till raw smell goes off.
Then add Onion and saute till golden brown.
Then add the chilli paste saute sometime till oil seperates
Then add mutton and saute/bhuno for few minutes
Then add powdered masala
Saute well
The add water and cover cooker and let it cook till tender
Serve hot with phulkas /rice /naan
Basically mathania chillies and kachri powder are used for this dish i have however used kashmiri red chillies for this and also skipped the kachri powder .
Ingredients
12-15 dry Kashmiri chillies soaked in warm water
1 garlic pod
1 inch ginger.
1tbsp coriander seeds
1 tsp cumin seeds
1/2 kg goat mutton
3 Bay leaves
2 black cardamom
4 green cardamom
4-5 cloves
1 stick cinnamon
1 tbsp ghee
1 tbsp oil
3 onion sliced .
1 cup yogurt
1/2 tsp turmeric powder
2 mace blades
Method
Wash the mutton pieces add salt and turmeric and keep aside for 20 minutes.
Grind Garlic and ginger to paste
Dry roast 1 tbsp coriander seeds 1 tsp jeera 2 mace blades and one black cardamom.grind to powder
Whisk curd and add the powdered masala to this.
Heat pressure cooker add ghee and oil bay leaves cardamom cinnamon and green cardamom and saute.
Add the ginger garlic paste and saute till raw smell goes off.
Then add Onion and saute till golden brown.
Then add the chilli paste saute sometime till oil seperates
Then add mutton and saute/bhuno for few minutes
Then add powdered masala
Saute well
The add water and cover cooker and let it cook till tender
Serve hot with phulkas /rice /naan
You can saute or bhuno the chilli paste after adding the onions and Masala I prefer to saute it separately though.
If you find mathania chillies use thatinstead of kashmiri chillies
Adapted slightly from Prashad by Jiggs Karla
2 comments:
That color of the laal maas is really laal, that it would be thought to be super spicy! Beautiful looking dish...
uff... it looks so tempting.. super hungry now
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