RECIPE LAL MAAS ( RAJASTHANI DELICACY)

SNO      INGREDIENTS              QUANTITY

1           LAMB ( WITH BONE)    500-600 GMS
2           RED CHILLY WHOLE      15 NO
3           CORIANDER SEEDS        2 TEA SPOON
4           CUMIN SEEDS                  1 TEA SPOON
5           GARLIC                              15 CLOVES
6           GINGER                              1 INCH SQUARE PIECE
7           ONIONS                            60 GMS
8           GREEN CHILLY               4 NO
9           SALT AND PEPPER          TO TASTE
10         GREEN CARDAMOM      5 NO
11         BLACK CARDAMOM      1 NO
12         CINNAMON STICK          1 PIECE
13         CURD                                  100 ML
14         CORIANDER LEAVES      A FEW SPRIGS
15         TURMERIC POWDER      A THICK PINCH
16          CLARIFIED BUTTER OR REFINED OIL 60 ML


METHOD

1   Cut, clean and wash lamb in to small pieces ( around 1-2 inches pcs)
2   Dry roast red chilies, coriander seeds and cumin seeds, cool and grind to a powder.
3   Make ginger, garlic and green chilies in to paste.
4   Heat clarified butter in kadhai or thick bottomed pot, add the whole spices, crackle it for a minute.
5   Add ginger, garlic and chilies paste, bhuno ( fry ) till it turns golden.
6 Add finely chopped onions and bhuno till golden brown, add salt and pepper.
7   Add meat continue cooking for around 5 minutes, add powdered masala ( red chilly, cumin seeds and coriander seeds) turmeric powder.
8 Add whisked curd and continue cooking, stirring continuously, after 10 minutes add sufficient water and let it simmer till the meat is  cooked and gravy is a bit thicker.
9 Adjust seasoning and serve hot garnished with chopped coriander leaves