Name: Rajasthani laal maas recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 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 make a paste of it); Yoghurt - 1 cup; Elaichi - 2; Cloves - 2; Mustard oil; Salt; For tempering :; Ghee - 2 tbsp; Chopped garlic - 2 tbsp

ABOUT Rajasthani laal maas RECIPE

The spicy, and delicious mutton curry from Rajasthan.. "RAJASTHANI LAAL MAAS"... The rich red colour and spice that comes from the mathania mirchi, cooked with some yoghurt...

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 make a paste of it)
Yoghurt - 1 cup
Elaichi - 2
Cloves - 2
Mustard oil
Salt
For tempering :
Ghee - 2 tbsp
Chopped garlic - 2 tbsp

Instructions

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.
Now in a kadhai, heat mustard oil, then add the cloves and elaichi. Then add the onions, once they are golden brown, add the mutton pieces.
Then add the ginger garlic paste and saute further till the raw smell of the last goes away. Then add salt, mirchi paste and stir. Cook for 5-8 minutes and then add the yoghurt while continuously stirring.
Then let the mutton cook further and then add the stock to form the gravy. Bring up-to boil.
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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