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.

Papad Ki Sabzi

Papad Ki Sabzi
Papad Ki Sabzi
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 2
  • 5-6 papad
  • 75 ml oil
  • ½ teaspoon cumin seeds
  • 2 onions
  • 1 tablespoon kachri powder
  • 2 Garlic Cloves
  • 2 tablespoon Red chilli powder
  • 2 tablespoon coriander powder
  • ½ tablespoon Turmeric powder
  • 3 tablespoon Yogurt

Cut the Papads in triangle shape. In a bowl, put 3 teaspoon yogurt, 2 teaspoon chilli powder, 2 tablespoon coriander powder, 1/2 turmeric powder, 1 tablespoon kachiri powder and just a dash of water to mix it well."

In a pan heat a tablespoon of oil in to which add ½ teaspoon of cumin seeds. Once it starts crackling add the onions, fry it till golden brown add some chopped garlic, after the spices getting colored add the yogurt spice mix. Add some salt. Simmer the heat and toss it for sometimes."

Now add the papads and just enough water as long as the papad is covered. Simmer the fire until the papad become nice and soft. It should take about 7 to 8 minutes. After 8-10 minutes, the water is absorbed by papad. Papad become nice and tender. Add some coriander leaves. Time to plate the Papad Ki Sabzi. Garnish it with coriander and mint leaves."

  • Whenever curd is to be added to the masala. It should be beaten well and add gradually.
  • Always add hot water to the gravy to enhance the taste.