Friday, February 28, 2014

Dry Lal Maas

Dry Lal Maas

A rajasthani Dish


Mutton/lamb 1 kg
3 tbsp mustard oil
4 cloves
1 black cardamom
1 bay leaf
1 cup sliced red onion
2 garlic cloves, minced
1″ ginger  minced
1 tbsp kashmiri red chili powder
1/4 tsp turmeric powder
1/2 cup thick curd
1 cup water
salt to taste
1 tsp desi ghee


In a pressure cooker , heat mustard oil till smokey . Switch Off heat ,   add the cloves, black cardamom and bay leaf.

Add the sliced onion to the pot and  Switch on heat and cook on medium till they turn brown. Once the onions have browned, add the mutton . Stir for two mins. Then add kashmiri chili powder & turmeric powder  and sauté uncovered for about 20 minutes till mutton is sealed.

Add the minced ginger and garlic sauté for another 5-8 minutes.

Next, reduce the heat to low and add the beaten curd . Sautee well.

.Also add the salt .

Saute uncovered for another 2 mins.

Add the water, ghee and close the lid and pressure cook till three whistles.

Let the cooker rest for half an hour.

Open the lid and adjust seasoning and gravy as per liking.

I kept it dry curry.


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