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JUNGLI LAAL MAAS
Literally a red hot but delicious mutton curry from Rajasthan.
Preparation Time : 2 hours
Cooking Time : 1 hour
Servings : 4
INGREDIENTS
Boneless mutton, 1 1/2 inch cubes
800 grams
Salt
to taste
Red chilli paste
3 tablespoons
Garlic paste
1 tablespoon
Yogurt
1 cup
Pure ghee
1/2 cup
Bay leaves
2
Green cardamoms
5-6
Black cardamoms
2-3
Whole dry red chillies
8
Cinnamon
2 inch stick
Cumin seeds
1 teaspoon
Garlic, sliced
5-6 cloves
Onions, sliced
3 medium
Coriander powder
2 tablespoons
Red chillies, crushed
5-6
METHOD
Take mutton pieces in a bowl, add salt, red chilli paste, garlic paste, yogurt and mix. Let it marinate for two hours.Heat ghee in a pressure cooker. Add bay leaves, green cardamoms, black cardamoms, four broken red chillies, cinnamon, cumin seeds and garlic and sauté for two to three minutes. Add onions and sauté for another two to three minutes. Add marinated mutton and sauté for ten minutes. Add coriander powder, crushed red chillies and mix. Add two cups of water and mix. Put the lid of the pressure cooker on and pressure cook till six whistles are given our or till the mutton till completely done. Serve hot garnished with the remaining whole red chillies.

 

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