Spicy Mutton Curry {Rajasthani Laal Maas}
At the Corner of Happy and Harried |
At the Corner of Happy and Harried |
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  • ½ tsp Red chili powder - 1 tsp Coriander powder - ½ tsp For laal maas curry, Oil - 3 tbsp Bay leaves - 3 Cinnamon stick - 1" piece Cloves - 4-5 Cardamom pods - 3 Onion - 2, finely chopped Ginger-garlic paste - 1½ tbsp (made from a thick piece of ginger and 8-10 cloves of garlic) Marinated mutton - 2 lbs Turmeric powder - ½ tsp Red chili powder - 1 tbsp Garlic - 6 large cloves, finely minced Yogurt - 1 cup, lightly whipped Ghee - 2 tbsp Water - 2 cups Salt - to taste Cilantro leaves - 2 tbsp, chopped How to: Marinate the mutton pieces with marinade ingredients and set aside. Heat oil in a large, thick-bottomed pan (use a pressure cooker or other large pot that can be covered). Add bay leaves, cinnamon, cloves and cardamom and allow them to crackle and become fragrant. Add onions and saute till lightly browned. Add ginger-garlic paste and saute for a few more minutes till nicely fragrant. Add marinated mutton and saute for 5 minutes to lightly sear the meat. Reduce heat and add turmeric powder, red chili powder, garlic and yogurt. Mix well and cook for 5 minutes, stirring often. Then add ghee, water and salt to taste. Mix well, cover and cook till meat is tender and sauce is reduced to your liking, maybe 45-60 minutes. Check once in a while to see if there is sufficient water to cook the meat. To save time, you can pressure cook for two whistles, allow the pressure to be released naturally before opening the lid, and then reduce the sauce further on medium-high heat. Garnish with chopped cilantro leaves and serve mutton curry hot with rice, rotis or other bread and a cooling yogurt raita on the side. Notes: 1. Though mutton or tender goat meat is best suited for the recipe, you can still try this with lamb meat. The cooking time will be way lesser than mentioned here. 3.5.3208
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