How to Make Rajasthani Laal Maas
- February 9, 2019
- By Admin: admin
- Comment: 0
- 2 little onions finely chopped
- 2 green chillies finely chopped
- 18-20 red chillies
- 2 tbsp coriander seeds (whole)
- 1 tbsp jeera
- 1 cup mustard oil
- 10 cloves garlic finely sliced
- 1 piece little ginger finely sliced
- 1/2 lamb (cut into items with bones)
- 1 tbsp Salt
- 1 Cup kachri powder (kachri is a dried vegetable, a spread of cucumbers found in Rajasthan and ground into a powder)
- 3-4 cardamom small
- 1/2 tbsp black pepper
- 1 cinnamon stick A pinch of mace
- 1 pod black cardamom water Handful coriander leaves chopped
Dry roast the red chillies to give it a pleasant distinctive aroma that adds a nice flavour to the dish.
2. Add to that the coriander seeds and cumin seeds.
3. Once done, grind it into a pleasant fine powder.
4. Heat some mustard oil in a pan. Add to this the garlic and ginger.
5. Once the garlic turns slightly brown add the lamb items.
6. Give it a decent combine. this is also a good time to add salt.
7. Now add the kachri powder. Not solely will this powder tender the meat, it conjointly adds a pleasant lemony flavor thereto.
8. Now add the sliced onions and blend all well.
9. Once the onions have roast well add the complete spices, cardamom, black pepper, cinnamon, mace, black cardamom. Stir well.
10. Now add the red chilly powder and let it roast for a couple of minutes.
11. Add enough water to cook the lamb. cowl it and let it simmer for a few minutes until the meat is roast.
12. Once the meat is roast, eliminate all the items on a platter and strain the gravy.
13. Straining the gravy gets eliminate all the complete spices and keeps the essence and flavours intact.
14. Now add the lamb items you had taken dead set the refined gravy and place it backlit however on low heat.
15. Add regarding 1/2 cup water and a few coriander leaves.
16. Let it simmer for a short time and after you reach a decent consistency of gravy, put off the warmth.
17. Serve hot with a decent garnishing of sliced coriander leaves.
Key Ingredients: onions, inexperienced chillies, red chillies, coriander seeds (whole), jeera , mustard oil, garlic, ginger, lamb (cut into items with bones), salt, kachri powder (kachri may be a dried vegetable, a spread of cucumbers found in Rajasthan and ground into a powder), cardamom, black pepper, cinnamon stick, mace, black cardamom, water, coriander leaves