Name: Laal Maans recipe by Bethica Das at BetterButter
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 3
Ingredients: 500 gms mutton on bones, cubed; 3-4 onions, chopped; 2 tbsp. ginger-garlic paste; 2 tbsp. kashmiri red chili powder; 1 tsp. garlic, chopped; 2 cardamoms; 1/2 tsp. cloves; 1" cinnamon stick; 1/2 cup yoghurt, whisked; 3-4 tbsp. mustard oil; 1 tsp. coriander powder; 1/2 tsp. cumin powder; salt to taste; 1 tsp. coriander leaves, chopped; 1 tsp. rose water

ABOUT Laal Maans RECIPE

This dish is one of the speciality of Rajasthan and is considered as a royal dish. It can be had both with rice or any Indian bread.

Ingredients Serving: 3

500 gms mutton on bones, cubed
3-4 onions, chopped
2 tbsp. ginger-garlic paste
2 tbsp. kashmiri red chili powder
1 tsp. garlic, chopped
2 cardamoms
1/2 tsp. cloves
1" cinnamon stick
1/2 cup yoghurt, whisked
3-4 tbsp. mustard oil
1 tsp. coriander powder
1/2 tsp. cumin powder
salt to taste
1 tsp. coriander leaves, chopped
1 tsp. rose water

Instructions

Heat 1 tsp oil in a pan and fry the chopped garlic till it changes colour. Keep aside. Heat remaining oil and temper with cardamoms, cloves and cinnamon. Then add the onions and saute till lightly brown.
Add the mutton cubes and continue to fry till well browned. Add the ginger-garlic paste and fry for a minute followed by the red chili powder, coriander powder, cumin powder and salt mixed with a little water.
Stir fry till oil separates from the sides of the pan.. Next add the yoghurt, 1 1/2 cups water and pressure cook for 20-25 minutes on low flame after the first whistle. When it cools down, remove the lid and further simmer on high heat till
Serve, garnished with fried garlic, coriander leaves and rose water. Best had with tandoori roti, naan or plain chapatti.

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