Laal Maas (Mutton Curry – Rajasthani Style)

Ingredients

• 500-600 gms. mutton on bones, cubed
• 1/3 cup mustard oil
• 1 tbsp. garlic, chopped
• 2-3 cardamoms
• 5-6 cloves
• 1 " cinnamon stick
• 3-4 med. size onions, sliced
• 1 tbsp. ginger-garlic paste
• 2 tbsp. Kashmiri red chili powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. salt or to taste
• 1/2 cup yogurt, whisked
• 3 cups water
• 1 tsp. ghee
• 1/2 tsp. garam masala powder
• 1 sprig coriander leaf

Steps

1. Marinate the mutton with salt and 1/4 tsp. turmeric powder overnight.
2. Heat the oil in a pan and fry the chopped garlic till it changes color. Keep aside.
3. Temper the same oil with cardamoms, cloves & cinnamon. Sauté for a few seconds.
4. Then add the onions & sauté till light brown.
5. Add the marinated mutton & continue to fry till well browned.
6. Add the ginger-garlic paste & all the dry spices (except garam masala) mixed with 1/4 cup water. Stir fry till oil separates from the sides of the pan.
7. Next add the yoghurt & simmer till the moisture has evaporated.
8. Add 3 cups water, little at a time, at intervals & cook, covered, on a very low flame for 80-90 minutes or till the mutton is tender. Keep stirring at intervals.
9. When done, add the ghee
10. And the garam masala. Mix well.
11. Serve, garnished with fried garlic & a sprig of coriander leaf.
12. Best had with tandoori roti, naan or chapatti.