Laal Maas
This red fiery dish is a popular Rajasthani meat dish. It can be prepared as hot as you like. It gets its colour from the chillies used. If you want the bright red color but do not want all that chilli, substitute half a portion of the dried chillies with Kashmiri chillies which impart a red colour and no heat.
INGREDIENTS
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1 kg Lamb with bones
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20 to 25 Whole dried chillis
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3 medium Onions, chopped
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2 tsp Fresh garlic paste
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2 tsp Fresh ginger paste
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4 small bay leaves
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4 Cloves
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2 Green cardamom
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2 Black cardamom
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2 tsp roasted cumin seeds
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3 tbsp Coriander powder
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1 cup FRUGURT Dahi - 200g
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Garnish few coriander leaves, chopped
METHOD
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Soak whole dried chilli in warm water for 15 minutes. Then grind to a smooth paste using little water.
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Heat Ghee or refined oil in cooker, add bay leaves, cloves, green and black cardamom and let the spices release their aroma, then add garlic and ginger paste and stir till lightly fried. Add onion and fry till onion turns golden brown in colour. Now add the chilli paste and fry till the oil turns red and floats. Put in the meat and fry till the meat is well coated with the chilli paste and the colour of meat changes.
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Now add coriander powder, cumin and yogurt and salt to taste. Cook till all the yogurt is absorbed by the meat. Then add 2 cups of water, stir, close the cooker and pressure cook for 10 minutes till the meat is fully cooked and tender. Open the cooker once cool and then garnish with coriander leaves.
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Serve hot with Roti. Serve a cool cucumber raita with this spicy Laal Maas.