Laal Maas

Laal Maas
Laal Maas
  • 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
  • water
  • 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.

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