Laal Maas Recipe | Rajasthani Laal Maans Recipe

• 500 grams Mutton
• 3 large Onion (peeled and sliced thinly )
• 1 tbsp Ginger Garlic Paste
• 2 tsp Salt (or to taste)

For Yogurt Sauce

• 1 cup Yogurt (Thick Curd)
• 3 tbsp Kashmiri Chilli Powder
• 2 tbsp Coriander Powder
• 1 tsp Turmeric Powder
• 2 tsp Roasted Cumin powder

For Tempering

• 4 tbsp Ghee
• 1 stick Cinnamon
• 1 tsp Black Peppercorn
• 2 no Black Cardamom
• 4 no Green Cardamom

1. 1

   Take yogurt, chilli powder, coriander powder, cumin powder, turmeric powder  in a bowl, mix well and set aside.

2. 2

   Heat ghee in a cooking pot, add in cinnamon, green cardamom, black pepper and black cardamom. Let them sizzle for couple of minutes.

3. 3

   Now add in sliced onions onions. Stir and cook till golden brown. Onions should turn golden brown.

4. 4

   Add in mutton and toss well in the onions till it seared. You have to sear the mutton for 5 to 7 minutes till it gets colour.

5. 5

   Add in salt and ginger garlic paste and stir into the mutton for 2 more minutes.

6. 6

   Now add in yogurt spice mix and mix well till the colour darkens. It will take 10 minutes to sear. Pour enough water to cover the meat.

7. 7

   Bring this to a full boil. Reduce the flame to lowest possible.  If you are cooking this in a regular pot, it might take around 2 hours. You might need to add more hot water if the gravy gets too dry.

8. 8

   I transferred to a pressure cooker for faster cooking. Cover and pressure cook for 5 to 6 whistle. Turn off the heat and let the steam escape all by itself.

9. 9

   Now open the cooker. You will see a red layer of oil floating on top. Thats it your laal maas is ready to serve. Enjoy with rice, paratha or naan.