Name: Rajasthani Laal Maas recipe by Manini Badlani at BetterButter
Cook time: 300 min
Total time: 300 min
Yield: 4
Ingredients: Mutton on the bone - 1 kg; Onions 4 large finely chopped; Red Chilli Paste - 4 tbsps; Garlic paste - 2 & 1/2 tbsp; Yogurt - 1 cup; Desi Ghee - 3 to 4 tbsps; Bay Leaves - 4; Green Cardamoms - 6; Black Cardamoms - 3; Cinnamon - 1/2 inch stick; Cumin Seeds - 1 Tsp; Broken dry chillies - 5; Garlic cloves sliced - 6; Kachari/amchur powder - 1/4 cup; Red Chillies crushed - 6 to 7; Coriander Powder - 2 tbsp; Salt to taste

ABOUT Rajasthani Laal Maas RECIPE

I love this dish and I found the recipe on the Internet.

Ingredients Serving: 4

Mutton on the bone - 1 kg
Onions 4 large finely chopped
Red Chilli Paste - 4 tbsps
Garlic paste - 2 & 1/2 tbsp
Yogurt - 1 cup
Desi Ghee - 3 to 4 tbsps
Bay Leaves - 4
Green Cardamoms - 6
Black Cardamoms - 3
Cinnamon - 1/2 inch stick
Cumin Seeds - 1 Tsp
Broken dry chillies - 5
Garlic cloves sliced - 6
Kachari/amchur powder - 1/4 cup
Red Chillies crushed - 6 to 7
Coriander Powder - 2 tbsp
Salt to taste

Instructions

For the red chilli paste. Grind the chillies with some water and oil to make a nice chunky coarse mix.
In a bowl, add the mutton, chilli paste, garlic, kachari powder, yogurt and some salt to taste. Marinate for 2 hours or overnight.
Heat ghee in a kadhai. Add bay leaves, black cardamom, green cardamom, broken red chillies, cinnamon, cumin seeds and the slices of garlic.
Add onions sauté till golden brown. Tip in the mutton fry till brown.and crush in whole chillies and coriander powder and saute for 15 minutes.
Add around two cups of water, salt to taste and cover. Let the meat simmer in the spices for two hours or till done.

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