Laal Maas
Serves 4
Laal Maas — made with 1 kg mutton, 0.5 kg chopped onion, 2 tablespoon ginger garlic paste, 100 gm mustard oil, 6 Kashmiri red chilli hole, 100 gm garlic, and more.
Ingredients
- 1 kg mutton
- 0.5 kg chopped onion
- 2 tablespoon ginger garlic paste
- 100 gm mustard oil
- 6 Kashmiri red chilli hole
- 100 gm garlic
- 200 gm curd
- 2 small tomatoes
- 1 tablespoon mutton masala
- 1 tablespoon cumin coriander powder
- 1 tablespoon degi mirch
- 3 tablespoon desi ghee
- 4 cardamom, whole spice
- 2 bay leaves, whole spice
- 6 cloves, whole spice
- 1 teaspoon black pepper, whole spice
- 1 cinnamon stick, whole spice
- 1 star anise, whole spice
- 1 mace, whole spice
- chopped ginger, julien for garnishing
- green chilli, for garnishing
Instructions
- Add all the whole spices to the hot mustard oil and add chopped onion over it and cook till it gets translucent and add mutton and cook for at least 15 minutes over medium heat.
- Now add ginger garlic paste and cook for 5 more minutes.
- Make a paste of all soaked Kashmiri laal mirch along with tomatoes and whole garlic and add to the mutton and cook for 5-7 minutes in a medium heat.
- Add all the powdered spices to the curd and whisk it well and add it to the mutton and let it cook for at least 10 minutes or till the mutton gets tender.
- Add desi ghee to the mutton and add hot water as per your liking of gravy and let it cook for 4-5 minutes more and add chopped ginger julien and green chilli for garnishing.
- Serve hot with roti or rice.