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Title: Laal Maas (Rajasthani Red Mutton Curry)
Categories: Indian, Lamb
Yield: 2 Servings

3 tb Mustard oil
4 Cloves
1 Black cardamom
1 Bay leaf
1 c Onion; sliced
1 1/2 lb Mutton; cubed 1"
2 cl Garlic; minced
1 Ginger shoot (1"); minced
10 Whole dry kashmiri chillies;
- up to 12
1/2 ts Red chili powder or cayenne
1/4 ts Turmeric powder
1/2 c Thick curd or plain yogurt
1/2 c Water
Salt; to taste
1 1/2 tb Ghee
2 cl Garlic; grated
Cilantro; to garnish

The dish can be made a hot as or not as you want. If you use
store-bought Kashmiri chill powder, the taste is mild but its lends a
beautiful color. So the dish will come out less hot. If you powder
whole dried Kashmiri chillies like I do, the fresh ground chilies are
hot and bring in the beautiful red color too!

In a heavy bottomed pot with lid, heat mustard oil until it smokes and
immediately turn off the heat. Wait for about a minute or so to let
it cool to medium hot. Return to the stove and add the cloves, black
cardamom, and bay leaf. Wait for them to crackle.

Add the sliced onion to the pot and cook on medium until they turn
brown. Once the onions have browned, add the mutton pieces, kashmiri
chili, red chili & turmeric powder to the pot and saute uncovered
for about 20 minutes until you see the sides of mutton getting brown.

Add the minced ginger and garlic to the pot next and saute for
another 5 to 8 minutes. Next, reduce the heat to low, wait for 2
minutes and add the yogurt to the pot. Also add the salt and slowly
stir around so that the yogurt combines with spices and coats the
mutton pieces. Saute uncovered for another 2 minutes.

Add the water, ghee and grated garlic to the pot next and increase the
flame to medium, cover the pot and cook until the mutton is done. It
took me about 40 minutes for the meat to be thoroughly cooked. If you
intend to use a slow cooker, adjust the cooking time, for pressure
cooker, it might take 3 to 4 whistles for cooking through.

Let the curry rest for about 3 to 4 hours before serving.

Garnish with fresh cilantro and serve hot with flatbreads or steamed
rice.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
laal-maas--rajasthani-red-mutton-curry.txt>

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