Lal maas
INGREDIENTS I
Goat curry cut: 1 kg I Refined oil: 200 ml I Onions: 300 gms I Ginger garlic: 100 gms I Whole spices (black & green cardamom, cinnamon sticks, bay leaves, black peppercorns): 20 gms I Salt: to taste I Red chilli (whole): 20 gms I Coriander powder: 10 gms I Turmeric powder: 05 gms I Curd: 100 gms I Tomato puree: 200 gms I Garam masala: 10 gms.
METHOD I Heat the oil and add spices, cook till it starts crackling. I Add chopped onion and cook till golden brown in colour. I Add chopped ginger garlic, goat curry and cook till the oil separates from the meat. Soak red chillies in water and make fine paste and mix. Add all spices except garam masala, add beaten curd and cover it with a lid and cook on slow fire. I Add tomato puree and cook till m u t t o n p i e c e s are well – cooked. I Finish with garam masala.
Lal Maas
INGREDIENTS I
Lamb (cut): 2.5 kgs I Onions: 500 gms I Refined oil: 200 ml I Cloves: 5 gms I Cinnamon: 5 gms I Black cardamom: 10 gms I Whisked yoghurt: 500 gms I Kashmiri chilli: 20 gms I Mathania chilli paste: 150 gms I Ghee: 75 gms I Ginger garlic paste: 200 gms I Chopped garlic: 50 gms I Whole Mathania chillies: 20 gms. METHODI Heat the oil, add the whole spices and after they have started crackling, add the sliced onions. I Cook the onions till they are light golden and then add the lamb and sear it till it is brown. I Add Kashmiri chilli powder and cook. I Add the ginger garlic paste and cook till the paste starts to stick to the bottom of the handi. I Add the Mathania chilli paste and yoghurt to the lamb and let it simmer on a slow fire. I Meanwhile, take some whole Mathania chillies and soak them in water and keep them on the hot plate. I When the lamb is 3/4th cooked, add the soaked chillies to them. I Heat the ghee and add the chopped garlic and cloves and when you start getting the aroma, add it to the lamb and cover it so that it gets a nice aroma of cloves and chopped garlic. I Serve hot with rice or baajre ki roti/missi roti/phulkas.
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