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.
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.
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.