This recipe showcases the rich and robust flavors of Laal Maas using the specially crafted Laal Maas Masala from MMasala Box. Adjust the spice levels to suit your preference for heat. Enjoy this traditional Rajasthani dish bursting with aromatic spices.
Ingredients:
- 500 grams mutton, preferably with bones, cut into pieces
- 3-4 tablespoons oil or ghee
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2 tablespoons Laal Mass Masala from MMasala Box
- 1 tablespoon ginger-garlic paste
- 1 cinnamon stick
- 2-3 green cardamom pods, 2-3 cloves
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder (adjust to taste), Salt to taste
- Fresh coriander leaves for garnish Water, as needed
Instructions:
- Heat oil or ghee in a heavy-bottomed pan or pressure cooker over medium heat. Add whole spices - cinnamon stick, cardamom pods, cloves, and cumin seeds. Sauté until fragrant.
- Add chopped onions and cook until they turn golden brown.
- Add ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
- Put in chopped tomatoes and cook until they soften and the oil starts separating from the mixture.
- Add the Laal Maas Masala from MMasala Box and red chili powder. Mix well and cook for a minute to release the flavors of the spices.
- Add the mutton pieces to the masala mixture and coat them evenly. Sear the meat for a few minutes until it turns slightly brown.
- Pour in enough water to cover the mutton pieces. Season with salt according to taste.
- If using a pressure cooker, cover and cook for about 4-5 whistles or until the meat is tender. If using a pan, cover and cook on low heat for about 1.5 to 2 hours, stirring occasionally, until the mutton is cooked and tender. Add water as needed to maintain the desired consistency.
- Once cooked, garnish with fresh coriander leaves. Serve hot with naan or steamed rice.