Rajasthani Spicy Laal Maas

Step 1

Soak red chilies in water for 1 hour. Grind it into a paste and keep it aside.

Step 2

Heat 1 tablespoon mustard oil, add 1/2 teaspoon Shah Jeera, 2 sticks cinnamon, 3 bay leaves, 5 cardamoms, 4-5 cloves, and 1 cup sliced onions.

Step 3

Sauté onion until light golden brown. Add 1 tablespoon ginger garlic paste, 1/2 teaspoon turmeric powder, and mix well.

Step 4

Add 300 grams of mutton and mix well. Close the lid and cook for 5 minutes.

Step 5

Take out the lid and mix well. Close the lid and cook for another 5 minutes.

Step 6

Add 3 teaspoons of chili paste, 1 teaspoon salt, and mix all together well. Close the lid and cook for 5 minutes.

Step 7

Add 3/4 teaspoon coriander powder, 1/2 teaspoon Jeera powder, and mix well.

Step 8

Add 1/2 cup water, 2 tablespoons curd, and mix well.

Step 9

Close the lid and cook on low flame for 30 minutes. Mix occasionally and add water if required.

Step 10

Once the mutton is well done and add chopped coriander leaves.

Step 11

Mix well and turn off the stove. Serve the Laal Maas with Roti.