Ingredients

• 3 tbsp - oil
• 2 - big onions, finely sliced
• 2 tbsp - garlic paste
• 2 - cloves
• 2- bay leaves
• 2 - black cardamoms
• 300 g - mutton (lamb) leg, cut into 1 inch pieces (or boneless mutton)
• 1/4 tsp - turmeric powder
• 2 tsp - coriander powder
• 5- black peppercorns, crushed
• 2 tsp - Kashmiri red chilli powder
• 3 tbsp - hung yogurt
• 3/4 tsp - salt (or to taste)
• 3 tbsp - thick tomato puree
• Fresh coriander leaves for garnish
• 1 tsp - ginger juliennes for garnish (optional)

How to Make Rajasthani Laal Maas

• Wash and clean lamb pieces. Drain out water completely.
• Heat the oil ( 2 tbsp ) and brown the onions in a heavy saucepan on a medium heat. Allow to cool for 10 - 15 minutes and make a smooth paste in a mixer.
• Heat 1 tbsp oil again and add ginger - garlic paste and saute for 2 - 4 minutes until the raw smell disappears. Add brown onion paste and fry for 5 - 7 minutes.
• Add bay leaves, cloves, cardamom, crushed peppercorns, red chilli powder, turmeric powder and coriander powder.
• Mix all the spice powders well.
• Add the cut mutton pieces, salt to taste and stir well.
• Pour the yogurt and tomato puree into the mutton, do not add extra water, check for seasoning and continue cooking until the meat is tender and done / gravy thickens / leaves from the sides of the pan / red in colour / fragrant ( approximate cooking time for tender meat 45 minutes and stir occasionally )
• When done, garnished with chopped coriander leaves, ginger juliennes (optional) and serve.
• Recipe Courtesy: Niya's World