Ingredients:
- 500 grams mutton (goat meat), bone-in
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 2 tbsp ginger-garlic paste
- 2 tbsp ghee (clarified butter)
- 1 tbsp oil
- 1 cup yogurt
- 1 tsp turmeric powder
- 2 tbsp red chili powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- Salt to taste
- Fresh coriander leaves, chopped for garnishing
Instructions:
In a pressure cooker, heat ghee and oil together. Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and sauté for a few minutes until the raw smell disappears.
Add chopped tomatoes and cook until they become soft and mushy.
Add mutton pieces to the cooker and mix well.
Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
Add yogurt and mix well. Cook for a few minutes until the yogurt is well blended with the spices.
Add 1 cup of water and pressure cook for 4-5 whistles or until the mutton is tender.
Let the pressure release naturally, then open the lid and cook on low heat for 10-15 minutes until the gravy thickens and the oil separates.
Add garam masala and mix well.
Garnish with fresh coriander leaves and serve hot with rice or chapati.
Your Laal Maas is ready to serve! Enjoy the delicious and spicy flavors of Rajasthan!
Pro Tips:
- Use freshly ground spices for maximum flavor. Roast whole spices like cumin and coriander seeds, and then grind them to a fine powder.
- Marinate the meat for a few hours or overnight in yogurt and spices to make it more tender and flavorful.
- Brown the meat before pressure cooking to enhance its flavor and texture. You can do this by cooking the meat in ghee or oil over high heat until it's browned on all sides.
- Don't overcook the meat in the pressure cooker, as it can become tough and dry. Cook for 4-5 whistles or until the meat is tender.
- Adjust the amount of red chili powder to your taste. Laal Maas is a spicy dish, but you can reduce the amount of chili powder if you prefer it less spicy.
- Add a pinch of saffron to the dish for an authentic touch. Soak the saffron in warm milk for a few minutes before adding it to the dish.
- Let the dish sit for a while before serving to allow the flavors to meld together. This will enhance the taste of the dish.
Serve the Laal Maas hot with steamed rice or fresh chapatis.