Course: Snack
Prep Time: 1 hr 20 mins
Cook Time: 1 hr
Total Cook Time: 2 hrs 20 mins
Cuisine: Indian Cuisine
Skill Level: Quick and Easy
Recipe Servings: 2
Ingredients
600 gms Mutton (cut into 1 inch pieces)
3 Black cardamoms (crushed)
4-5 Green cardamoms
2 tsp cumin powder
3-4 Cloves
150 ml oil
5 Mathania whole red chilly
200 gms onions, sliced
2 tbsp ginger-garlic paste
1 tsp turmeric paste
2 tsp Mathania (red chilli) paste
to taste salt
200 gms yogurt
for garnishing coriander sprig
for garnishing lemon wedges
1 inch stick cinnamon
1 Bay leaf
How to Make Laal Maas
- 1.Heat oil in a non-stick pressure cooker, to that include dark cardamom, green cardamoms, cinnamon, cloves, entire mathania (red bean stew) and sound leaf and sauté till its fragrant.
- 2.Add the onions and sauté till they turn light earthy colored in shading. At that point include the staying ginger garlic glue and sauté for 5 minutes.
- 3.Add the sheep pieces to the onions and sauté on high warmth for 10-15 minutes until the meat is singed appropriately.
- 4.Add turmeric powder, mathania (red crisp) glue, salt and sauté for 10 minutes.
- 5.Whisk the yogurt and include into sheep and sauté medium fire for 10 minutes, at that point keep it on stew (slow fire) and let the lamb cook gradually. Include little water or stock whenever required at any stage. Modify flavoring.
- 6.Once the sheep is cooked, move to a serving bowl, embellish with coriander twigs and a lemon wedge. Serve hot.