Hey Everyone!
In the recent days Delhi has been colder than Shimla and even London! So, on one such cold, cold evening I tried out Lal Maas. I had written down this recipe from a friend. And its really easy! And as my regular readers know, I love easy recipes!
So here goes.............
Warning: Its quite hot/spicy for those who aren't used to this kind of taste.
Ingredients:
1. 500g of mutton or lamb cut in cubes.
2. 5-6 dry red chillies, or if you want it easier, 2 tbsp of red chilli powder.
3. 3 medium onions chopped finely
4. 1 tbsp ginger garlic paste.
5. 1 tsp Garam Masala powder.
6. 1 and a 1/2 cups of curd/yogurt, hand-beaten to remove lumps.
7. Fresh coriander leaves chopped.
Method:
1. Dry roast the whole/powdered red chillies till it changes colour and releases its fragrance. If you've used whole red chillies, remove the seeds and blitz them in the dry grinder. Put it in a clean, dry bottle.
2. Heat some oil and fry the washed and pat dried mutton/lamb to seal it. Remove from fire.
3. In the same oil fry onions and ginger garlic paste till translucent.
4. Add the sealed off mutton/lamb. Fry till it begins to change colour.
5. Add the beaten curd/yogurt and cook till the oil begins to separate. Stir occasionally.
6. Add 2 tbsp of the roasted chilli powder and garam masala and give it a good stir.
7. Cook it on low flame for about 2 whistles in the pressure cooker.
8. Sprinkle some chopped coriander and serve hot with steamed rice, roti or some toasted bread.
Bon Apetit!
In the recent days Delhi has been colder than Shimla and even London! So, on one such cold, cold evening I tried out Lal Maas. I had written down this recipe from a friend. And its really easy! And as my regular readers know, I love easy recipes!
So here goes.............
Warning: Its quite hot/spicy for those who aren't used to this kind of taste.
Ingredients:
1. 500g of mutton or lamb cut in cubes.
2. 5-6 dry red chillies, or if you want it easier, 2 tbsp of red chilli powder.
3. 3 medium onions chopped finely
4. 1 tbsp ginger garlic paste.
5. 1 tsp Garam Masala powder.
6. 1 and a 1/2 cups of curd/yogurt, hand-beaten to remove lumps.
7. Fresh coriander leaves chopped.
Method:
1. Dry roast the whole/powdered red chillies till it changes colour and releases its fragrance. If you've used whole red chillies, remove the seeds and blitz them in the dry grinder. Put it in a clean, dry bottle.
2. Heat some oil and fry the washed and pat dried mutton/lamb to seal it. Remove from fire.
3. In the same oil fry onions and ginger garlic paste till translucent.
4. Add the sealed off mutton/lamb. Fry till it begins to change colour.
5. Add the beaten curd/yogurt and cook till the oil begins to separate. Stir occasionally.
6. Add 2 tbsp of the roasted chilli powder and garam masala and give it a good stir.
7. Cook it on low flame for about 2 whistles in the pressure cooker.
8. Sprinkle some chopped coriander and serve hot with steamed rice, roti or some toasted bread.
Bon Apetit!
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