Rajasthani Laal Maas

Ingredients: (will serve 5-6)

Mutton 1Kg

For the marinade:

1. 4 tablespoons lemon juice
2. 1 tablespoon Kashmiri Chilly
3. 1 tablespoons ginger paste
4. 2 tablespoon Garlic paste
5. 1 tsp turmeric

For the Sauce/Gravy

1. 1 cup + 2 tablespoon  cooking oil
2. 5 cup (sliced in thin half moons)
3. 2 bay leaves
4. 4 small green cardamom, split
5. 2 black cardamom. split
6. 3″ cinnamon stick
7. 4 cloves
8. 3-4 red dry chili 
9. 1.5 cup drained yogurt
10. 2-3 tablespoons minced garlic, to add to the curry, after the dish is cooked on the meat and then cover and keep till ready to serve
11. fresh lime to drizzle on the curry

Preparation:

Rub the lemon juice, salt, turmeric and the chili powder to the mutton pieces, reaching inside the slits and let them sit for about half an hour.

In the meantime combine the rest of the ingredients for the marinade. After half an hour, toss the mutton pieces in the marinade and set aside. Let it rest for about 4 hours at least, overnight works best.

Heat oil in a large thick bottomed pan. Add the thinly sliced onion and cook slowly until they are fragrant and start to caramelize this process will take anywhere from 15 minutes. Once the onions are near done and a lighter shade of brown add the bay leaves, cinnamon, cardamoms and the clove to the pan. Sauté for about a minute and add the marinated mutton pieces. Save any extra marinade.

Increase the heat and make sure the mutton pieces are in a single layer (try your best) as they need to be browned. Cook while occasionally tossing them, coating them with the spice mix and onions and browning them on all sides. All the pieces should have light brown spots. It will take about 15-25 minutes approximately.

In 1/2 cup water combine coriander powder, Mutton Masala (1/2 Tbsp), ground whole chilies and salt. Add the extra marinade to the pan if you have any. Add this spice and water mix to the pan and cook slowly at medium heat while tossing the Mutton pieces and spices frequently. Cook for about 15 minutes adding curd slowly (the time will vary – watch for the oil to separate and leave the sides of the pan) until there is almost no water and the spice mix separates and the oil leaves the sides of the pan.

Add the 6-7 cups of warm water, tightly cover and pressure cook until the Mutton is done and almost falling off the bone it will take somewhere around 30 Minutes on slow flame. Open the lid, the curry should be soupy and should start to look cooked with the patches of red oil, floating on the top of the curry. Switch off the heat if done and cover. If you feel there is too much water left (the consistency will be soupy with lot of liquid gravy to dunk your bread in), partially cover and cook for some more time till it reaches the right consistency.

You delicious Rajasthani Laal Maas is ready!!