Laal Maas
By : Girija Madhusudan
500 gm Mutton
3 tbs ghee (purified butter)
2 Bay leaves
3 cloves
3 cardamom
1 small piece of nutmeg
1 stick of cinnamon
1 cup chopped onion
2 tbs red chilli paste
6-7 dry red chilli soaked in water before 10 minutes
1 tsp coriander powder
1 tbs ginger garlic paste
1 cup curd
Salt as per taste
1 1/2 cup water for gravy
Clean and wash mutton pieces
Heat ghee in a claypot
Add whole spices and stir it.
Add onion bay leaves.
Fry the onion till it turns golden brown.
Add ginger garlic paste.
Fry this for a while.
Add red chilli paste fry till oil get separated.
Add coriander powder and dry red chilli.
Mix it well.
Now add curd and cook for another 2 minutes.
Add Mutton pieces and salt as per taste.
Mix it well.
Add water for gravy .
Cook until the mutton pieces turns soft and cook.
It will take around 25-30 minutes to cook.
Cook this recipe in slow heat.
Slow cooking is very necessary for this recipe.
In the end add 2 pinch of nutmeg powder .
It's ready to serve now.
Shift this in a serving bowl.
Very good combination with naan chapati or paratha and roti. 

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