Rajasthani laal maas

LAAL MAAS [ RAJASTHANI SPECIAL ]

INGREDIENTS

• Mutton with bones – ½ kg
• Curd – ¾ cup
• Whole red chilli + garlic + ginger paste – 3 or 4 tbsp or as per taste
• Few whole garam masala – [ black pepper + jeera + cinnamom+ cardamom + mace+ clove ]
• Ghee – 2 tbsp
• Onion finely sliced – 2
• Red chilli pwdr – if required
• Turmeric pwdr – ¼ tsp
• Coriander pwdr – 2 tsp
• Garam masala pwdr – 1 tsp
• Salt to taste
• Kewra essence or water – few drops [optional ]

PREPARATION

1. Chop ,clean ,wash and rinse the mutton .Soak the mutton in water for 5- 10 mins .[we do this to remove excess blood ,which will give a raw smell of meat after it is cooked ] Rinse and discard the excess water .Keep it in a colander for extra water to drain off completely.
2. Take the mutton in bowl , add the curd and mix well .Keep in the fridge for minimum 2 – 3 hrs or overnight .More the marination better the taste .
3. For chilli ginger garlic paste – soak whole deseeded red chilli in hot water for half an hour .Drain the excess water .Now grind it with ginger and garlic [ more garlic] .For red colour use kashmiri chilli and for hotness use bedgi – use both  to balance colour and taste. Refer here how to prepare this paste ,just add ginger also while grinding .

METHOD

Heat ghee in a cooker , add the whole garam masala and fry .[don’t burn it ]

Add onions and fry till golden brown .

Add chilli ginger garlic paste and fry till raw smell leaves .

Add chilli pwdr + turmeric pwdr + coriander pwdr + garam masala pwdr + salt and fry.

Add the marinated mutton and mix well .

Fry for a minute till it is well coated with all the masalas.

Add ½ or 1 cup of water .[ water depending the consisitency u want – should not be thin

Pressure cook on high fame till first whistle .Lower the flame to lowest and cook for 10 – 15 minutes. [cooking time depends on size of the mutton pieces and also the quality of meat.

Once the pressure is released open the cooker ,now you can add the kewra essence and give a nice mix .[ optional ]

Transfer it to serving bowl .

Serve with naan / khulcha / phulka / pav / bread .

NOTES

1. V can also cook it in a open pan ,cooking time will be more .
2. If u cook in open pan then u have to add meat tenderizer .In Rajasthan they add little kachri pwdr [ it is a variety of wild cucumber found in Rajasthan – it acts as meat tenderizer .Here instead of kachri v can use 1 tbsp of raw papaya paste and add it with the curd while marinating.
3. U can drizzle little lemon juice while serving .

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