Laal maas is a fiery combination of mutton, hot spices and a burst of red chillies. This bright red coloured delicious dish garnished with coriander leaves and a good amount of ghee looks extremely appetizing.
- 2 Small onions, finely chopped
- 2 green chillies, finely chopped
- 18-20 red chillies
- 2 tsp coriander seeds (whole)
- 1 tsp jeera
- 1 cup mustard oil
- 10 cloves garlic, finely chopped
- 1 piece small ginger, finely chopped
- 1/2 kg lamb (cut into pieces with bones)
- 1 tsp salt
- 1 cup kachri powder (kachri is a dried vegetable, a variety of cucumbers found in Rajasthan and ground into a powder), small
- 3-4 pods cardamom
- 1/2 tsp black pepper
- 1 cinnamon stick
- A pinch of mace
- 1 pod black cardamom
- Handful coriander leaves, chopped
- Dry roast the red chillies to give it a nice distinctive aroma which adds great flavor to the dish.
- Add to that the coriander seeds and cumin seeds.
- Once done, grind it into a nice fine powder.
- Heat some mustard oil in a pan. Add to this the garlic and ginger.
- Once the garlic turns slightly brown add the lamb pieces.
- Give it a good mix. This is also a good time to add salt.
- Now add the kachri powder. Not only does this powder tenderize the meat, its also adds a nice tangy flavor to it.
- Now add the chopped onions and mix all well.
- Once the onions have roasted well add the whole spices, cardamom, black pepper, cinnamon, mace, black cardamom. Stir well.
- Now add the red chilly powder and let it roast for about a minute.
- Add enough water to cook the lamb. Cover it and let it simmer for a couple of minutes till the meat is cooked.
- Once the meat is cooked, take out all the pieces on a platter and strain the gravy.
- Straining the gravy gets rid of all the whole spices and keeps the essence and flavors intact.
- Now add the lamb pieces you had taken out to the refined gravy and put it back on fire but on low heat.
- Add about 1/2 cup water and some coriander leaves.
- Let it simmer for a while and when you reach a good consistency of gravy, turn off the heat.
- Serve hot with a good garnishing of chopped coriander leaves.