Laal Maas
Serves 460 mins prep30 mins cook
An authentic Rajasthani mutton curry packed with spices and flavors. This dish features tender mutton marinated in a spicy Kashmiri red chili paste, combined with various spices and slow-cooked to perfection. Optionally, it can be infused with a smoky flavor for an additional taste dimension.
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What you need
Instructions
1: Soak the red chillies in hot water for 30 minutes. Grind it into a paste. 2: Marinate the mutton with ginger garlic paste, salt, coriander powder, cumin powder and garam masala. Add the chilli paste. Marinate for at least 1 hour or overnight. 3: Heat ghee in a pressure cooker and add the whole spices (green cardamom, black cardamom, bay leaf, cinnamon, mace). Add the whole peeled garlic and onion. Saute until it turns golden brown. 4: Add the marinated mutton and saute for 5 minutes. 5: Add the curd and mix well. Add water. 6: Put the lid on and pressure cook for 30 minutes on medium-low heat. 7: Optionally, infuse a smoked flavour. Heat a charcoal until grey/white, place it in a bowl in the Laal Maas and add cloves and ghee. Cover and let it sit for 4 minutes.View original recipe