Name: Rajasthani laal maas recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Ingredients: Mutton - 500 gm; Chopped onion - 2; Ginger garlic paste - 2 tsp; Mathania mirchi paste - 2 tbsp (soak the dried mirchi, in warm water and ghee make a paste of it); Yoghurt - 1 cup; Elaichi - 2; Cloves - 2; Salt; Mustard oil; For Tempering :; ghee; Chopped garlic

ABOUT Rajasthani laal maas RECIPE

A naturally red mutton curry with simple but spicy flavours of pure chillies.

Ingredients Serving: 4

Mutton - 500 gm
Chopped onion - 2
Ginger garlic paste - 2 tsp
Mathania mirchi paste - 2 tbsp (soak the dried mirchi, in warm water and ghee make a paste of it)
Yoghurt - 1 cup
Elaichi - 2
Cloves - 2
Salt
Mustard oil
For Tempering :
ghee
Chopped garlic

Instructions

1. If the mutton is a very tough one or not so tender then boil the mutton in a pressure cooker, strain the stock and keep aside.
2. Now in a kadhai, heat mustard oil, then add the cloves and elaichi.
3. Then add the onions, once they are golden brown, add the mutton pieces and brown them.
4. Then add the ginger garlic paste and saute further till the raw smell of the last goes away.
5. Then add salt, mirchi paste and stir. Cook for 5-8 minutes and then add the yoghurt while continuously stirring.
6. Then let the mutton cook further and then add the stock to form the gravy. Bring up-to boil.
7. Finally heat little ghee in a tadka pan, add the chopped garlic and once it smells, switch off the flame and add this to the mutton. Serve.

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