Indian
Indian - Curries and Gravies
Laal Maas
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 500g mutton, cubed
- • 3 tbsp mustard oil
- • 10 dried Kashmiri red chilies, soaked in warm water
- • 1 tbsp garlic paste
- • 2 onions, finely sliced
- • 1 cup thick yogurt, whisked
- • 1 tsp coriander powder
- • 4 cloves
- • 2 bay leaves
Preparation Steps
1
Phase 1
Rub the mutton with the garlic paste and salt and rest for 30 minutes.
2
Phase 2
Blend the soaked Kashmiri chilies into a smooth paste.
3
Phase 3
Heat the mustard oil until smoking, fry the onions until brown, then add the cloves and bay leaves.
4
Phase 4
Add the chili paste and coriander powder and fry until the masala turns deep red.
5
Phase 5
Add the mutton and sear on high heat, then stir in the whisked yogurt off the flame; cover and cook on low for 60-90 minutes until tender.
6
Phase 6
Uncover and reduce until the gravy is glossy; serve with bajra roti or rice.