Mar 5, 2011

Rajasthani Laal Maas

Rajasthani Laal Maas .... Must Try !!!!

Serves: 2
Preparation Time: 15 minutes
Cooking Time: 1 hour


3 tablespoon oil
2 big onions, finely sliced
2 tablespoon ( 30 g ) ginger - garlic paste
2 cloves
2 bay leaves
2 black cardamoms
300 g mutton ( lamb ) leg, cut into 1 - inch pieces ( or boneless mutton )
1/4 teaspoon turmeric powder
2 teaspoon coriander powder
5 black peppercorns, crushed
2 teaspoon Kashmiri red chilli powder
50 g ( 3 tablespoon ) hung yogurt
3/4 teaspoon salt ( or to taste )
45 ml ( 3 tablespoon ) thick tomato puree
Fresh coriander leaves for garnish
1 teaspoon ginger juliennes for garnish ( optional )


Wash and clean lamb pieces. Drain out water completely.

Heat the oil ( 2 tablespoon ) and brown the onions in a heavy saucepan on a medium heat. Allow to cool for 10 - 15 minutes and make a smooth paste in a mixer.

Heat 1 tablespoon oil again and add ginger - garlic paste and saute for 2 - 4 minutes until the raw smell disappears. Add brown onion paste and fry for 5 - 7 minutes.

Add bay leaves, cloves, cardamom, crushed peppercorns, red chilli powder, turmeric powder and coriander powder. Mix all the spice powders well.

Add the cut mutton pieces, salt to taste and stir well.

Pour the yogurt and tomato puree into the mutton, do not add extra water, check for seasoning and continue cooking until the meat is tender and done / gravy thickens / leaves from the sides of the pan / red in color / fragrant ( approximate cooking time for tender meat 45 minutes and stir occasionally )

When done, garnished with chopped coriander leaves, ginger juliennes ( optional ) and serve with Chapatis / Bajra Roti / Rice / Pulao.

How to make soft Chapati ?

Add curd / yogurt instead water when making dough for chapati and keep aside in an airtight container for one hour.


Priya said...

Give me that plate, am ready to finish them.

Vimitha Anand said...

Thats an aboslutely delicious looking combi