Rajasthani Laal Maas Recipe 🍽️

Ingredients:

• 500 grams mutton or lamb, cut into pieces 🍖
• 4-5 tablespoons vegetable oil 🌿
• 2 onions, finely chopped 🧅
• 2 tomatoes, finely chopped 🍅
• 1 tablespoon ginger-garlic paste 🧄
• 2-3 green chilies, slit lengthwise 🌶️
• 1 teaspoon cumin seeds 🌿
• 2-3 bay leaves 🌿
• 4-5 cloves 🌿
• 4-5 green cardamom pods 🌿
• 1-inch cinnamon stick 🌿
• 1 teaspoon turmeric powder 🌿
• 2 tablespoons red chili powder 🌶️
• 2 tablespoons coriander powder 🌿
• 1 teaspoon garam masala 🌿
• Salt, to taste 🧂
• Fresh coriander leaves, chopped, for garnishing 🌿
• Fresh mint leaves, chopped, for garnishing 🌿

Instructions:

1. Heat vegetable oil in a pressure cooker or a heavy-bottomed pot over medium heat.
2. Add cumin seeds, bay leaves, cloves, green cardamom pods, and cinnamon stick to the hot oil. Sauté for a minute until fragrant.
3. Add chopped onions to the pot and sauté until they turn golden brown.
4. Stir in ginger-garlic paste and slit green chilies. Sauté for another minute.
5. Add chopped tomatoes to the pot and cook until they are soft and mushy.
6. Add turmeric powder, red chili powder, coriander powder, and salt to the pot. Mix well and cook the masala until the oil starts to separate from the sides.
7. Add the mutton or lamb pieces to the pot and coat them evenly with the masala.
8. Cook the mutton for 5-7 minutes until it is lightly browned on all sides.
9. Add enough water to the pot to cover the mutton pieces.
10. Close the pressure cooker lid and cook the mutton for about 15-20 minutes, or until it is tender and cooked through. If using a pot, cover it and simmer the mutton for 1-2 hours on low heat until tender.
11. Once the mutton is cooked, sprinkle garam masala over it and mix well.
12. Garnish the Laal Maas with freshly chopped coriander leaves and mint leaves.
13. Serve the spicy and flavorful Rajasthani Laal Maas hot with steamed rice or roti.

Enjoy the bold and aromatic flavors of homemade Laal Maas! 🌶️🍖🌿