From India, A recipe for Rajasthani Lal Maas
Be warned, this is one fiery mutton curry from the Indian state of Rajasthan
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 1h |
| SERVES | 3 |
½ kg mutton
200gm oil
2 tsp chopped garlic
1 – ½ tsp cumin seeds
5 green cardamoms, crushed
5 black cardamoms, crushed
7-8 whole red chillies
200gm onions, chopped
2 tsp red chilli powder
2 tsp coriander powder
2 tsp salt
200gm beaten yoghurt
Water, as required
1. Heat oil in a saucepan. Add chopped garlic, cumin seeds, green and black cardamoms and whole red chillies. Saute till cumin seeds begin to splutter. Then add onion and saute till golden brown.
2. Now add mutton and cook on high flame to seal the juices. Add red chilli and coriander powders, salt, yoghurt and some water. Bring to a boil. Cover and let it simmer for 45 minutes.
3. Serve hot with rotis.
Recipe courtesy: Chef Gurpreet Singh Mehta, Dhow Palace Hotel Dubai
Image courtesy: ShTell u
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