- PREP TIME 15 MINS
- COOKING TIME 45 MINS
- SERVES 3-4
- 2 small onions, finely chopped
- 2 green chilies, finely chopped
- 18-20 dried red chilies
- 2 teaspoons coriander seeds
- 1 teaspoon jeera / cumin seeds
- 1 cup Mustard oil
- 10 cloves garlic, finely chopped
- 1 piece small ginger, finely chopped
- 1/2 kg lamb cut into pieces
- 1 teaspoon salt
- 1 small cup kachri powder
- 3-4 pod cardamom
- 1/2 teaspoon black pepper
- 1 cinnamon stick
- little bit mace
- 1 pod black cardamom
- handful coriander leaves, chopped
Roast the Kashmiri red chili, coriander seeds and cumin seeds to make a paste. Marinate the Red Meat (with bones) with this paste and keep it for 1 hour."
In a pan add 1 tablespoon mustard oil in that add whole spices like cinnamon, green cardamom, pepper corn, black cardamom. The spices are nicely fried and add 2 chopped onions, 2 green chilies. Fry it well and add the marinated Mutton along with 1 tablespoon Red chilly powder, 1 tablespoon Kachiri powder. Mix it up. Add salt and 3 cups of water. Stir it nicely. Make sure that none of the spices are stuck in the bottom of pan. Otherwise it starts burning. Put a handful of chopped coriander leaves while its cooks."
Allow to simmer gently for 45 minutes or in a pressure cooker for eleven whistles. After 45 minutes you can see that the meat and gravy has reduced and its nice dark brown in colour. Switch it off. Add a handful of coriander leaves. Transfer the Laal Mass in to beautiful bowl. Garnish with some coriander leaves and enjoy with Baajre ki roti. "
- When you cook meat or chicken, you should first cook over high heat to seal juices and then lower the heat and cook till tender.
- Meat that partially frozen is much easier to cut or slice.
- Don’t add salt to the meat before you cook. The salt force the juices out and impede browning instead, salt meat halfway through cooking.