Laal Maas
Cuisine: North Indian

Laal Maas
  1. Mutton 1Kg (Mix of chaap, raan and puth)
  2. Oil/Ghee – 150 ml
  3. Whole dried mathania mirch – 12-13 in nos soaked in hot water for ½ n hour
  4. Mathania mirch powder 2 tbsp
  5. Kashmiri Mirch powder 2 tbsp
  6. Freshly ground dhaniya powder – 3-4 tbsp
  7. Onions 4-5 medium sized in nos
  8. Thick Sour Curd 200gms
  9. Garlic 50gms and 20gms chopped for tadka
  10. Ginger 25-30 gms
  11. Black cardamom 3 in nos
  12. Cloves 4-5 in nos
  13. Bay leaf 2 in nos
  14. Green chilly 2-3 in nos
  15. Turmeric powder – 1 tsp
  16. Salt to taste
  17. Desi ghee 2 tbsp for tadka

  1. Wash the mutton properly and keep it aside.
  2. Make a smooth paste of ginger, garlic and green chilly and keep it aside.
  3. Make a smooth paste of whole dried mathania mirch and mix it with curd and keep it aside.
  4. Heat oil in a pan and add all the dried whole masalas and let them splutter, now add finely sliced onion, ginger, garlic and green chilly paste and let it cook until onion have good brown colour.
  5. Now add mutton and bhuno on high flame for 10 mins, after 10 mins add salt, dhaniya powder, turmeric powder and mathania red chilly powder to it and again bhuno on high flame for 10- 15 mins.
  6. Now slow down the flame and add the chilly and curd paste and let it cook for 10 mins.
  7. Now add Kashmiri red chilly powder to enhance the colour of the dish.
  8. Add hot water in between to bhuno the mutton and check the consistency of the gravy that is desired. Cook until oil separates and mutton is well cooked/tender.
  9. Once the mutton is cooked and you get the desired gravy make the tadka by heating desi ghee and adding chopped garlic to it.
  10. Add this tadka to the mutton and immediately cover it. Let the aroma of ghee and garlic infuse in the dish.
  11. Laal Maas is ready, you can balance the spicyness as per your taste .
  12. Enjoy it with hot fulkas or bajre ki roti(preferably in winters)

About the Author
Piyush Wadhwani Piyush Wadhwani