Empty My Fridge
Laal Maas Recipe | Mutton Recipes | Rajasthani Recipe | COOK LIKE A BOSCH | Varun Inamdar
Ingredients
- Yoghurt150 g + 1 tbsp
- Mustard oil1 tbsp
- Chili pepper · paste10 + 3 tbsp
- Turmeric · powder1 tsp
- Cumin · roasted powder1 tsp
- Coriander seed · powder2 tbsp
- Salt1 tsp
- Ghee90 g
- Garlic · paste30 g
- Red onion · sliced150 g
- Clove3
- Cardamom3
- Black cardamom3
- Goat’s meat on bone500 g
- Flour1 ½ cups
- Oil2 tbsp
- Water to make a semi soft dough
Instructions
- Mix the yoghurt, mustard oil, whole red chillies, chilli paste, turmeric, roasted cumin powder, coriander seed powder and salt in a bowl. Set aside.
- Heat the ghee in a pan over medium heat.
- Fry the sliced red onion until golden brown. Salt may be added to speed up caramelising.
- Add the garlic paste, cloves, green cardamom, black cardamom and goat meat. Stir-fry on high heat until the meat's juices sear and dry out.
- Add the yoghurt mixture and stir on high heat.
- Stir in the water, cover and cook for 40 minutes. Alternatively, transfer to a pressure cooker and cook on low for 15 minutes.
- Turn off the heat and let the steam settle completely.
- Serve on bajra bhakri topped with crushed papad, or with steamed rice.
- For the phulkas: mix the wheat flour, salt, oil, curds and water into a dough. Knead, then roast the phulkas. Brush hot phulkas with ghee.
Summarized from Get Curried's video. Watch it for the details.
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