Laal Maans

Name: Laal Maans
Cuisine: Indian
Ingredients: 500 gms mutton on bones, cubed; 3-4 med. onions, chopped; 2 tbsp ginger-garlic paste; 2-3 tbsp kashmiri red chilli powder; 1 tsp garlic, chopped; 1/2 tsp. cloves; 2 cardamoms; 1" cinnamon stick; 1/2 cup Yoghurt, whisked; 3-4 tbsp mustard oil; 1/2 tsp. cumin powder; pinch turmeric powder; 1 tsp coriander powder; to taste salt; 1 tsp rose water; 1 tsp coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#indiankitchen - This is a very popular and a traditional Rajasthani non-veg cuisine. It is mutton cooked in a fiery and spicy gravy because of the use of red chilies. But to minimize it, you can go ahead with kashmiri chilies. This is definitely not for the faint hearted. This dish is one of the speciality of Rajasthan and is considered as a royal delicacy. It can be had both with rice or any Indian bread.

Bethica Das @kitchen_flavours

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Ingredients

500 gmsmutton on bones, cubed
3-4med. onions, chopped
2 tbspginger-garlic paste
2-3 tbspkashmiri red chilli powder
1 tspgarlic, chopped
1/2 tsp.cloves
2cardamoms
1"cinnamon stick
1/2 cupYoghurt, whisked
3-4 tbspmustard oil
1/2 tsp.cumin powder
pinchturmeric powder
1 tspcoriander powder
to tastesalt
1 tsprose water
1 tspcoriander leaves, chopped

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Steps

1

Heat 1 tsp oil in a pan and fry the chopped garlic till it changes colour. Keep aside. Heat remaining oil and temper with cardamoms, cloves and cinnamon.
2

Then add the onions and saute till lightly brown. Add the mutton cubes and continue to fry till well browned.
3

Add the ginger-garlic paste and fry for a minute followed by the red chilli powder, coriander powder, cumin powder, turmeric powder and salt mixed with a little water.
4

Stir fry till oil separates from the sides of the pan. Next add the yoghurt, 1 1/2 cups water and pressure cook for 20-25 minutes on low flame after the first whistle.
5

When it cools down, remove the lid and further simmer on high heat till the gravy turns slightly thick.
6

Serve, garnished with fried garlic, coriander leaves and rose water. Best had with tandoori roti, naan or plain chapati.