This Rajasthani mutton curry is made with yoghurt, an assortment of spicy spices and fresh mutton.
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Laal Maas Recipe
Grind the soaked chillies in a blender to get a smooth paste.
Marinate the meat with yogurt, cumin powder, coriander powder, turmeric powder, one tablespoon of ginger garlic paste and the red chilli paste that we just blended. Refrigerate for 1 hour.
Heat oil in a pressure cooker and sauté the black cardamom, green cardamoms, cinnamon, cloves and bay leaf for sometime before adding onions to the mix.
Brown the onions, add ginger garlic paste and sauté for a minute or two. Now, add the marinated meat and sauté on high heat for 2-3 minutes.
Add enough water to cover all the pieces, sprinkle some salt and let it pressure cook for about 8 whistles.
While the pressure is being released, start preparing for the smoking process.
Light a piece of charcoal, place it in a metal bowl and put it right in the centre of the pressure cooker.
As an added touch, add some cloves to the charcoal and pour a little ghee on top before quickly closing the lid for 2-3 minutes.
Once this is done, put the cooker back on the heat and add garam masala to it. Give it a good stir and your Laal Maas is ready.
Garnish with coriander and lemon, and serve it sizzling hot with chapathis.