Saturday, 12 October 2013

LAL MAAS

CHEF BB
It’s a rajstahni dish. Specially made of mutton in red gravy and oil is more in this dish preparation the garnish is called as Rogan or after fully cooked gravy which we find on the top of the gravy.
LAL MAAS

INGREDIENT

Mutton Leg                                      800 gm
Onions (chopped)                 200 gm
Tomato (chopped/paste)      300gm
Ginger Paste                         30gm
Garlic Paste                           30 gm       
Curd                                                 200 ml
Red Chili Powder                  2 tsp          
Coriander Pd                         2 tbsp
Cloves                                    5 no
.Bay Leaves                          2 no
Cardamom Big                      1 no
Black Peppers (crushed)      5 to 7 no’s
Cooking Oil                            125 ml
Salt                                         to Taste

METHOD OF PREPARATION

1.   In a pan put cooking oil. When the oil is hot, add chopped onions and fry them until golden brown.
2.   Keep aside a little of the brown onions to use for garnish.
3.   Add the garlic and ginger paste, cook for 15 min.
4.   Add cut portions of mutton and let it cook for 30 min.
5.   Now add bay leaves, black pepper, red chili powder, cardamom black and curd, and then add salt to taste.
6.   Cook until the spices are well-cooked and mixed.
7.   Add tomato puree and cook on low fire for 40 min.
8.   When ready, remove lal Maas from the fire and garnish with Rogan or oil.

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