Lal Maas – Spicy Mutton Curry from Rajasthan
Read Time:1 Minute, 40 Second
INGREDIENTS
- 250g plain whisked Curd
- 3 teaspoons coriander powder
- 2 teaspoons roasted cumin seeds
- 3 teaspoons red chili powder
- Salt to taste
- 4-6 tablespoons of ghee or Olive oil
- 8 cloves
- 18 -20 dried red chilies without stalk & soaked in hot water for 30 minutes and ground into a paste
- 4 Red chilies to be used for cooking
- 6 green cardamom pods
- 3 black cardamom pods
- 2 bay leaves
- 3 -4 large onions thinly sliced
- 4-5 tablespoons freshly prepared garlic – ginger paste
- 1kg lamb/mutton cut into 1.5 inch pieces preferably with bones
- 2 tablespoon of tomato puree
- Optional: Use water/ lamb stock – if required
- Garnish – 2 tablespoons of chopped coriander
- 5-6Â tablespoons of ghee or vegetable oil
- For Garnish – 30 gm coriander leaves, finely chopped / Tempered Red Chilies / Garam Masala
METHOD
- Heat 3 tablespoons of the ghee/oil over a medium-high heat until hot in a large heavy-bottomed pan or Kadhai or open pressure cooker vessel.
- Once the ghee / olive oil is hot, add the cloves, green and black cardamom pods, bay leaves and 4 of the soaked dried chilies kept separately.
- Meanwhile, mix coriander powder, red chili powder and roasted cumin powder in the curd and keep aside for later use
- Once they start to crackle and change color, add the onions and garlic ginger paste,
- Continue cooking till they turn light brown.
- Now add mutton and red chili paste and cook for 5 minutes. Add salt to taste.
- Reduce the heat to medium, then add the yoghurt mixture. Cook for a further 15 minutes or until the yoghurt has dried up completely.
- Add tomato puree and also check if you need to add water / stock to the dish
- Bring it to boil and then cover the vessel and simmer for around 40-45 minutes till it is cooked.
- Once cooked, remove from the stove and garnish with tampered chilies / coriander leaves. You can also finish it with Garam masala.
- Serve hot with Indian breads.
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