Lal Maas Recipe | Sanjeev Kapoor Khazana

This curry is spicy,tangy, delicious and fit for royals , literally. Originated from the royals of Rajasthan, this dish is a must-try!

LAL MAAS

Ingredients

800 grams mutton, cut into 1 inch pieces on the bone
¼ teaspoon turmeric powder
2 tablespoons ginger-garlic paste
2 tablespoons Kashmiri red chilli paste
¼ cup yogurt
Salt to taste
2-3 tablespoons + 1 teaspoon ghee
3-4 green cardamoms
1-2 black cardamoms
1 bay leaf
1 inch cinnamon
4-5 cloves
3 medium onions, finely chopped
1 teaspoon oil
1 teaspoon cumin powder
1½ teaspoons coriander powder
1 teaspoon red chilli powder
½ teaspoon garam masala powder
Chopped fresh coriander leaves for garnishing

Method

1. Mix together mutton pieces, turmeric powder, 1 tablespoon ginger-garlic paste, red chilli paste and yogurt in a bowl. Add salt, mix well and set aside to marinate for 30 minutes.
2. Heat 2-3 tablespoons ghee in a pressure cooker. Add green cardamoms, black cardamoms, bay leaf, cloves, broken cinnamon and sauté till fragrant.
3. Add remaining ginger-garlic paste and sauté for 1 minute. Add onions and sauté till golden brown. Add oil, mix and cook till onions turns dark golden brown.
4. Add marinated mutton pieces alongwith marinade, mix and cook for 5 minutes Add cumin powder, coriander powder and chilli powder, mix and cook for 1-2 minutes.
5. Add 1½ cups water, mix and cook for 2-3 minutes. Add salt, mix, cover and pressure cook till 7-8 whistles are released. Open the lid when the excess air is completely released.
6. Heat a piece of coal directly on gas.
7. Place the cooked mutton mixture back on heat, add garam masala powder, mix and cook for 1-2 minutes. Remove from heat.
8. Place the hot coal in a steel bowl, place the bowl in the center of the cooked mutton mixture, drizzle remaining ghee on top of hot coal, cover the pressure cooker and set aside for 5-10 minutes. Remove the steel bowl.
9. Serve hot garnished with coriander leaves.


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