Name: Rajasthani Laal Maas Recipe
Total time: 85 min
Yield: 4
Cuisine: Rajasthani

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

A naturally red mutton curry with simple but spicy flavours of pure chillies.

How to make Rajasthani Laal Maas Recipe

Sreemoyee Bhattacharjee

Crawler

Rajasthani

<p>A naturally red mutton curry with simple but spicy flavours of pure chillies.</p>

Mutton

Chopped Onion

Ginger garlic paste

Mathania mirchi paste

Yoghurt

elaichi

Cloves

Salt

mustard oil

For Tempering

Ghee

Chopped garlic

1.  if the mutton is a very tough one or not so tender then boil the mutton in a pressure cooker,  strain the stock and keep aside. 

step 1

2.  now in a kadhai,  heat mustard oil,  then add the cloves and elaichi. 

step 2

3.  then add the onions,  once they are golden brown,  add the mutton pieces and brown them. 

step 3

4.  then add the ginger garlic paste and saute further till the raw smell of the last goes away. 

step 4

5.  then add salt,  mirchi paste and stir.  cook for 5-8 minutes and then add the yoghurt while continuously stirring. 

step 5

6.  then let the mutton cook further and then add the stock to form the gravy.  bring up-to boil. 

step 6

7.  finally heat little ghee in a tadka pan,  add the chopped garlic and once it smells,  switch off the flame and add this to the mutton.  serve.  

step 7

Better Butter