Laal Maas

Ingredients:

Marination

• MUTTON 1 KG
• SALT TO TASTE
• GINGER GARLIC CHILLI PASTE 2 TBSP

Laal maas

• MATHANIA RED CHILLI 25-30 NOS.
• WATER AS REQUIRED
• WHOLE SPICES
• MUSTARD OIL 5-6 TBSP
• BAY LEAF 2 NOS.
• CINNAMON STICK 1 INCH
• CLOVES 6-8 NOS.
• BLACK CARDAMOM 2 NOS.
• GREEN CARDAMOM 3 NOS.
• ONIONS 350 GRAMS (SLICED)
• GINGER GARLIC CHILLI PASTE 2 TBSP
• CURD 150 GRAMS
• POWDERED SPICES
• CORIANDER POWDER 1 TBSP
• CUMIN POWDER 1/2 TBSP
• RED CHILLI POWDER 1 TSP
• SALT A PINCH
• HOT WATER AS REQUIRED

Method:

1. Transfer the mutton into a large bowl & add salt & ginger garlic chilli paste, mix well using your hands to marinate the mutton properly, you can marinate the mutton for a few hours or overnight at this stage or you can also continue to cook it further.
2. To make laal maas you need to deseed & soak mathania red chillies in hot water for 2 hours, once the chillies are soaked, transfer them into a mixer grinder jar & grind them into a fine paste using water as required, your red chilli paste for laal maas is ready.
3. Now to cook the mutton set a large handi over high flame & once it gets hot add the mustard oil & heat it until it reaches its smoking point.
4. Once the oil starts smoking, switch off the flame & let it cool down slightly then switch the flame back on & add all the whole spices along with the sliced onions, stir & cook until the onions turn light golden brown.
5. After cooking the onions for a couple of minutes, add in the ginger garlic chilli paste & stir well & continue to cook until the onions turn light golden brown.
6. Once the onions turn light golden brown add the mutton & cook it over high flame for 10 minutes.
7. Further add the red chilli paste, stir well & cover the handi with a lid, now cook the mutton over low flame for 10-15 minutes, make sure you stir it once in between so that it doesn’t burn form the bottom.
8. After cooking it for 10-15 minutes with a lid the mutton will release its moisture, at this stage add all the powdered spices into the curd & whisk it well, then add the curd mixture into the mutton, stir & cook over high flame for 5-6 minutes.
9. Further cover the handi with a lid again & cook the mutton over low flame until its completely cooked, the time will depend upon the quality of the mutton you are using.
10. Open the lid over intervals of 20-25 minutes & stir, add hot water as required if the gravy gets too dry.
11. Once the mutton is cooked, you’ll see that the oil has separated & your delicious & simple laal maas is ready.
12. Serve hot with rotis & rice.