The Real Easy Laal Maas, Rajasthani Style

Ingredients

• 2 lbs. Mutton Leg
• 2 lbs. Onions (chopped)
• 14 oz. Tomato (finely chopped into a paste)
• 2 oz. Ginger Paste
• 2 oz. Garlic Paste
• 7 oz. Curd
• 2 tsp Red Chili Powder
• 1/3 tsp Turmeric
• 2 tsp Coriander
• 5 Cloves
• 4 Cardamom Black
• 10 to 15 Black Peppers (crushed)
• 7 oz. Cooking Oil
• Salt To Taste

Preparation:

In a pan, add some cooking oil. When the oil is hot, add chopped onions and fry them until golden brown.

Keep aside some of the browned onions to use for garnish.

Read FHM India in the digital libraryEvery issue, every shoot, on TCG Media.

Add the garlic and ginger paste, and cook for 15 minutes.

Add cut portions of mutton and let it cook for 30 minutes.

Now add black pepper, red chili powder, cardamom black, turmeric powder and curd, and then add salt to taste.

Cook until the spices are well cooked and mixed.

Add tomato paste and cook on low heat for 40 minutes.

When ready, remove the lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.

From the March 2014 issue of FHM India.