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)
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.