Mutton laal maas

 Mutton  laal  maas 

Mutton Laal Maas is a popular and spicy Rajasthani dish known for its rich flavors. Here's a recipe to prepare Mutton Laal Maas:

Ingredients:

- 500 grams mutton, cut into pieces

- 4 tablespoons vegetable oil or ghee (clarified butter)

- 2 onions, finely chopped

- 4 tomatoes, pureed

- 2 tablespoons ginger-garlic paste

- 2 tablespoons red chili powder

- 1 tablespoon coriander powder

- 1 teaspoon turmeric powder

- 1 teaspoon cumin powder

- 1 teaspoon garam masala

- Salt to taste

- Fresh coriander leaves for garnishing

- 2-3 green chilies, slit

For the marinade:

- 2 tablespoons yogurt

- 1 tablespoon red chili powder

- 1 teaspoon turmeric powder

- 1 teaspoon garam masala

- Salt to taste

Instructions:

1. In a large bowl, combine the mutton pieces with the ingredients mentioned under marinade. Mix well to coat the mutton evenly. Let it marinate for at least 30 minutes or preferably overnight in the refrigerator.

2. Heat oil or ghee in a heavy-bottomed pan or pressure cooker over medium heat. Add the chopped onions and sauté until golden brown.

3. Add the ginger-garlic paste to the pan and cook for a minute until the raw smell disappears.

4. Add the tomato puree to the pan and cook until the oil separates from the masala, stirring occasionally.

5. Now, add the red chili powder, coriander powder, turmeric powder, cumin powder, and salt. Mix well and cook for a couple of minutes.

6. Add the marinated mutton pieces to the pan and cook on high heat for about 5 minutes, stirring continuously.

7. If using a pressure cooker, add a little water (about 1/2 cup) and pressure cook for about 5-6 whistles or until the mutton is tender. If using a regular pan, add water as required, cover, and cook on low heat until the mutton is cooked through and tender. This may take about 1 to 1.5 hours, depending on the quality of the meat.

8. Once the mutton is cooked, sprinkle garam masala and garnish with fresh coriander leaves. Add the slit green chilies for an extra kick.

9. Cover the pan and let the flavors infuse for a few minutes.

10. Serve hot with naan, roti, or steamed rice. Mutton Laal Maas pairs well with a side of raita and pickles.

Enjoy the spicy and flavorsome Mutton Laal Maas!