It is Sunday and the inevitable question – what’s for lunch? There was mutton in the freezer and that brought memories of Rajasthani Laal Mass we had while holidaying in Rajasthan. A search brought up this recipe. As usual, I tweaked it a bit..
Rajasthani Laal Maas
Print recipe
| Serves | 6 to 8 |
| Prep time | 20 minutes |
| Cook time | 45 minutes |
| Total time | 1 hours, 5 minutes |
| Meal type | Lunch, Main Dish |
| Misc | Serve Hot |
| India | Indian |
| Website | Inspiration - YummyTummy |
Ingredients
- 700g Mutton
- 2 Small Potatos
- 1.5 cups Curd/Yogurt
- 3 heaped tablespoons Kashmiri Chilli Powder
- 1 heaped tablespoon Corriander Powder
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Cumin Powder
- 800g Onions (Sliced thinly)
- 2 x 3 Cm Cinnamon stick
- 1 Medium Black Cardamom
- 2 tablespoons Ginger Garlic paste
- 5 tablespoons Ghee
- Salt to taste
- 0.5 tablespoon Cloves
- 0.5 teaspoon Pepper corns
Directions
| Step 1 |
Take curd, ginger garlic paste, chilli powder, turmeric powder, coriander powder, cumin powder in a bowl, mix well and set aside. |  |
| Step 2 |
Heat ghee in a pressure cooker, add in cinnamon, cloves, peppercorns and black cardamom. Add onions, salt and cook until golden brown. |  |
| Step 3 | Add in mutton and mix well until it is seared. Add in the potatoes. Mix well. | |
| Step 4 |
Add in curd mix and stir well till the colour darkens. Add some water. |  |
| Step 5 |
Add some water and mix well. Cover and pressure cook for 3 whistles. Then simmer the flame and cook for 15 mins. Turn off the heat and let it stand till the pressure is released. |  |
| Step 6 | Serve with rice or rotis. |