Laal Maas

                                                                                                        

INGREDIENTS	QUANTITY
Mutton curry cut	1 kg
Chopped onion	300 gm
Chopped tomato	300 gm
Oil/ Ghee	300 gm
Turmeric powder	1 tsp
Kashmiri chili powder	3 tsp
Mathania chili powder	4 tsp
Mathania chili Whole	3 to 4
Coriander powder	2 tsp
Cumin podwer	2 tsp
Garam masala powder	1 tsp
Whole garam masala	1 no each
Curd	300 ml
Salt	As per
Ginger/Garlic paste	150 gm
Charcoal	Small piece
Water	As per

Procedure :-

Laal Maas is traditional food from Rajasthan. Or you can say its from Jodhpur cuisine.

This is basically made from mutton and the color of the curry is red. Basically for its red color the dish named as LAAL MAAS. There is a chili named  Mathania its too hot as well as it gives red color to the food. in other hand Rajasthani cuisine use lot of ghee in their all preparation. The should float on the food. This cuisine is hot, spicy and rich in taste.

Above I mentioned Whole Garam Masala that contains :- Black Cardamom, Cinnamon stick, Green cardamom, Cloves, Bay leaf, and Mace.

To start with this cooking procedure first marinate the mutton (gosht) with salt, oil, ginger/garlic paste, little curd,  kashmiri chili and garam masala powder and keep it aside. Always use the mutton with bone it gives good taste to the gravy.

Take a heavy bottom pan add ghee make it hot, then add whole garam masala ( 2 pieces each that i mentioned above) and whole Mathania Chili let it b crackle. After that add chopped onion and keep on stirring on medium fire so that onion gets even color, make it brown then add fine chopped tomato  and keep on stirring till the tomato get dissolve with the onion and leaves the ghee separate.

Then add marinated mutton in it and keep on stirring. Add all powdered spice in it and cook it nicely on slow fire add little water slowly-slowly so that onion and tomato get well mashed and then at the last add curd and mix well. Make sure while putting curd it should not b split. Cover it from the top and leave it for 15 to 20 on slow fire.

After the time period check the mutton is cooked or not. The time is also depend upon the quality of the meat (cook it accordingly).

When u feel or check that mutton is cooked remove it from the fire and keep it aside.

Still your preparation is not ready dear, you have to give final touch to it

Take a small steel bowl and place it on the top of the gravy , make sure the bowl should not sync inside the gravy. Place a small burned hot charcoal in to the bowl put few whole garam masala in it and the add one spoon of ghee and cover it from the top so that the smoke flavor sholu retain in the gravy.

This process is known as DHUNAAR.

Garnish it with some fried whole red chili or chopped coriander