Laal Maas
Servings:
4
Prep Time:
20 minutes
Cook Time:
75 minutes
Difficulty:
Medium
Ingredients
- 600-700g mutton, bone-in, medium pieces
- 0.5 cup thick yogurt
- 3-4 tbsp mustard oil or ghee
- 2 medium onions, finely sliced
- 2-3 tbsp Rajasthani red chili powder
- 1 tsp coriander powder
- 0.5 tsp turmeric powder
- 1.5 tsp ginger-garlic paste
- 2 bay leaves
- 4 cloves
- 4-5 black peppercorns
- 2 green cardamom
- 1 black cardamom
- 1 inch cinnamon
- Salt to taste
- 2-3 cups hot water
Instructions
- Marinate mutton with yogurt, salt, 1 tsp chili powder, and 1 tsp ginger-garlic paste for at least 1 hour
- Heat mustard oil until smoking, cool slightly, then reheat on medium
- Add whole spices and fry briefly
- Add onions and sauté until deeply browned
- Add remaining ginger-garlic paste and fry until raw smell disappears
- Add remaining chili powder and coriander, splash with water so spices don't burn
- Add marinated mutton with all marinade, sauté on medium-high for 10-15 minutes until oil separates
- Add hot water to just cover meat, add salt
- Cover and cook on low until mutton is tender (45-60 minutes or pressure cook)
- Adjust gravy thickness and salt, rest 10 minutes before serving