Indian
Indian - Regional Mains
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
- • 750g mutton shoulder, cubed
- • 15 dried Mathania red chilies
- • 4 tbsp mustard oil
- • 1 tbsp ginger-garlic paste
- • 2 onions, finely chopped
- • 1 cup yogurt, whisked
- • 1 tsp coriander powder
- • 1/2 tsp turmeric powder
- • 2 tbsp ghee
Preparation Steps
1
Phase 1
Soak the dried chilies in warm water for 30 minutes; blend to a smooth paste.
2
Phase 2
Heat the mustard oil until it smokes; brown the mutton on all sides.
3
Phase 3
Add the onions and ginger-garlic paste; fry until golden.
4
Phase 4
Add the chili paste, coriander, and turmeric; fry until the oil turns deep red.
5
Phase 5
Add the whisked yogurt a ladle at a time, stirring constantly.
6
Phase 6
Add 2 cups hot water; cook covered 90 minutes until the mutton is tender.
7
Phase 7
Swirl in the ghee; rest 10 minutes and serve with bajra roti.