Subj : Laal Maas Rajasthani (Red Mutton Curry)
To   : All
From : Ben Collver
Date : Thu Aug 14 2025 09:40 am

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     Title: Laal Maas (Rajasthani Red Mutton Curry)
Categories: Indian, Lamb
     Yield: 2 Servings

     3 tb Mustard oil
     4    Cloves
     1    Black cardamom
     1    Bay leaf
     1 c  Onion; sliced
 1 1/2 lb Mutton; cubed 1"
     2 cl Garlic; minced
     1    Ginger shoot (1"); minced
    10    Whole dry kashmiri chillies;
          - up to 12
   1/2 ts Red chili powder or cayenne
   1/4 ts Turmeric powder
   1/2 c  Thick curd or plain yogurt
   1/2 c  Water
          Salt; to taste
 1 1/2 tb Ghee
     2 cl Garlic; grated
          Cilantro; to garnish

 The dish can be made a hot as or not as you want. If you use
 store-bought Kashmiri chill powder, the taste is mild but its lends a
 beautiful color. So the dish will come out less hot. If you powder
 whole dried Kashmiri chillies like I do, the fresh ground chilies are
 hot and bring in the beautiful red color too!

 In a heavy bottomed pot with lid, heat mustard oil until it smokes and
 immediately turn off the heat. Wait for about a minute or so to let
 it cool to medium hot. Return to the stove and add the cloves, black
 cardamom, and bay leaf. Wait for them to crackle.

 Add the sliced onion to the pot and cook on medium until they turn
 brown. Once the onions have browned, add the mutton pieces, kashmiri
 chili, red chili & turmeric powder to the pot and saute uncovered
 for about 20 minutes until you see the sides of mutton getting brown.

 Add the minced ginger and garlic to the pot next and saute for
 another 5 to 8 minutes. Next, reduce the heat to low, wait for 2
 minutes and add the yogurt to the pot. Also add the salt and slowly
 stir around so that the yogurt combines with spices and coats the
 mutton pieces. Saute uncovered for another 2 minutes.

 Add the water, ghee and grated garlic to the pot next and increase the
 flame to medium, cover the pot and cook until the mutton is done. It
 took me about 40 minutes for the meat to be thoroughly cooked. If you
 intend to use a slow cooker, adjust the cooking time, for pressure
 cooker, it might take 3 to 4 whistles for cooking through.

 Let the curry rest for about 3 to 4 hours before serving.

 Garnish with fresh cilantro and serve hot with flatbreads or steamed
 rice.

 Recipe by sanjuro

 Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
 laal-maas--rajasthani-red-mutton-curry.txt>

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