Laal Mass

By Executive Chef Amarendra Mishra

Preparation:

  • Heat ghee in a handi, add garlic and sauté over medium heat until golden brown.
  • Add onions, add red chilli whole, clove and green cardamom, sauté until golden brown.
  • Add the meat, cook until the liquid has evaporated.
  • Make a mixture of yogurt, turmeric, coriander, salt and red chilli powder & add into mutton.
  • Bring to a boil & allow cooking on slow fire until meat is tender.
  • Sprinkle garam masala, kassori methi & adjust seasoning.
  • Garnish with chopped coriander leaves.

Ingredients:

  • Spring Lamb - 1.2 kg
  • Ghee - 150 gm
  • Bay Leaf - 2 no
  • Green Cardamom - 5 no
  • Clove - 5 no
  • Cumin Seeds - 3 gm
  • Garlic Chopped - 60 gm
  • Onions Sliced - 200 gm
  • Yogurt - 225 ml
  • Red Chilli Powder - 3 gm
  • Coriander Powder - 20 gm
  • Turmeric - 3 gm
  • Salt - To Taste
  • Garam Masala Powder - 5 gm
  • Kasoori Methi - 3 gm.
  • Red Chilli Whole - 15 nos
  • Green Coriander - 10 gm