Monday, 3 August 2015

Lal Maas

Lal Maas

1 kg mutton cut into cubes
8 whole red chillies soaked in water for 30 minutes and ground into fine paste
Salt to taste
1 tsp garam masala powder
1 tsp coriander powder
1/2 turmeric powder
1/2 tsp chilli powder
2 bay leaves
1 green cardamom
1 small stick cinnamon
2 cloves
1 cup curd
1 tbsp ginger garlic paste
3 tbsp ghee
1 whole red chilli
1 tbsp coriander leaves

Take a pot. Add 2 tbsp ghee. Add cloves, cinnamon stick, 1 green cardamom and bay leaves. Add onion and fry till light brown in colour. Add chilli paste and ginger garlic paste. Sauté it for 5 minutes on low flame. Add turmeric powder, salt to taste, coriander powder and garam masala powder. Sauté it for a minute and add the mutton cubes. Sauté it for 10 minutes and add the curd. Keep stirring for 10 minutes. Add about 2 cups of water. Cook the mutton till done on a low flame. For tempering take a pan add ghee and 1 whole red chilli and 1/2 chilli powder and before the chilli powder begins to change it's colour take off the gas and pour over the Lal Maas gravy. Garnish it with coriander leaves.

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