Lal Mirchwala Mutton
May 3, 2015

I love spicy food. This is a recipe that was building in my mind and I finally got a chance to make it. This recipe is inspired by the famous Rajasthani Laal Maas. This is a milder version using only Kashmiri chilies. If you are a spice lover like me feel free to use half Kashmiri and half spicy chilies.

Cuisine Rajasthani
Course Main Course
Serves 10
Method Slow-cook
Difficulty Hard
Cook Time 4   hour(s)
  • Cuisine Rajasthani
  • Course Main Course
  • Serves 10
  • Method Slow-cook
  • Difficulty Hard
  • Cook Time 4   hour(s)
Ingredients
bone in mutton cleaned and cut into cubes
1.25   pound
dry kashmiri chilies
20  
bay leaves
2  
cinnamon sticks
2  
cardamon
5  
black cardamon
1  
black pepper
1   teaspoon
coriander seeds
2   tablespoon
cumin seeds
1   tablespoon
star anise
1/2  
inch piece of mace
1  
salt (marination)
1   teaspoon
ginger garlic paste (marination)
2   tablespoon
water
2.5   cup
cloves of garlic- crushed
8  
salt
1.5   teaspoon
ghee
3   tablespoon
mutton/ chicken stock
4   cup
large onion diced
1 1/2  
Instructions

1. Wash the mutton. Add salt and ginger garlic paste. Leave the mutton to marinate overnight or at least for 3 hours.

2. Boild 2.5 cups of water. Add in all the dry masalas (kashmiri chilies, cardamon, black cardamon, cinnamon, mace, coriander seeds, bay leaves, black pepper, cumin seeds) and bring it to a boil.

3. Cool the mixture. Transfer to a mixer and make a fine paste. In a pan, heat ghee. Once hot, add finely sliced onion.

4. Once the onion begins to caramelize, add in crushed garlic. Let the garlic brown as well.

5. Add in the mutton. Saute the mutton for about 10 minutes. Add in stock and cook the mutton for another 15 minutes.

6. Add in the chili paste and salt. Cover and let the mutton cook on a very slow flame for 1.5 hours stirring occasionally. Enjoy hot with rice or naan.