The

Laal

Maas

Recipe

Ingredients• 1.5 lb Lamb/mutton

(cut into 1 inch pieces)

• 1 black cardamom

• 1 bay leaf

• 1 cup sliced onion

• 2 garlic cloves, minced

• 1″ ginger shoot, minced

• 10-12 whole dry Kashmiri chilies

• 1/2 tsp red chili powder/cayenne

• 1/4 tsp turmeric powder

• 1/2 cup thick curd/plain yogurt

• 1/2 cup water

• 3 tbsp mustard oil

• 1.5 tbsp ghee

• 2 garlic cloves, grated

• Cilantro to garnish

• 4 cloves

• Salt to taste

In a heavy bottomed pot with

lid, heat mustard oil till it

smokes & immediately turn

off the heat.Wait for a minute

to let it cool to medium hot.

Return to the stove & add

the cloves, black cardamom

and bay leaf.

Wait for cloves black cardamom

and bay leaf to crackle.

Step 1

Add the sliced onion to the pot

and cook till they turn brown.

Once the onions have turned

brown, add the lamb/mutton

pieces, Kashmiri Chili, red chili

& turmeric powder to the pot

and sauté uncovered

Sauté it for 20 minutes till you see the

sides of lamb/mutton getting brown.

Step 2

Add the minced ginger and garlic to

the pot next and sauté for another 5-

8 minutes. Next, reduce the heat to

low flame, wait for 2 mins and add

the yogurt to the pot. Also add the

salt and slowly stir it around so that

the yogurt combines with the spices

and coats the lamb/mutton pieces.

Sauté uncovered for another 2 mins.

Step 3

Add the water, ghee and grated

garlic to the pot next and

increase the flame to medium,

cover the pot and cook till the

mutton is done. It generally takes

30- 40 minutes for the meat to be

thoroughly cooked.

Let the curry rest for about 3-4

hours before serving.

Step 4

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