Ankita Singh

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Rajasthani laal maans

Rajasthani laal maans

Cook Duration 00:40
Food TypeNon-veg
Recipe Calories 419kcal
Protein
17gm
Fat
35gm
Carbs
9gm

Ingredients

  • Recipe Ingredients listMutton chops and boneless pieces (150 grams )
  • Recipe Ingredients listGhee 10 ml
  • Recipe Ingredients listMustard oil 20 ml
  • Recipe Ingredients listOnions 100 grams
  • Recipe Ingredients listGinger garlic paste 20 grams
  • Recipe Ingredients list3 hours soaked whole red chillies about 4 ( mathania chilli if possible), 1 bay leaf and 1 cinnamon stick
  • Recipe Ingredients listSalt, turmeric, red chilli powder and garam Masala ad per taste
  • Recipe Ingredients list1 piece of charcoal ( optional method)

Direction

Step-1

Marinade mutton with 1 lime juice , salt and 5 grams of turmeric. Refrigerate till you prepare the curry

Step-2

Now heat mustard oil in a pressure cooker , add bay leaf and cinnamon stick.

Step-3

Now add chopped thin onions, ginger garlic paste and sauté it till golden brown in colour (6-7 minutes)

Step-4

Now add mutton pieces followed by 5 grams of turmeric, red chilli powder, garam masala and salt . Keep stirring and let it cook for 10 minutes with spices.

Step-5

Meanwhile in a grinder jar , add the ginger 1/2 inch , garlic 6-7 cloves , soaked whole red chillies and 3 pieces of cardamom and make purée ( add 10 ml of water )

Step-6

Add this purée to mutton and cook for 10-15 more minutes, add 10 grams ghee and let it cook for 5 more minutes

Step-7

Now add 2 cups of water and put the lid on, 1 whistle on medium flame and 1 whistle on low flame ( total of 10 minutes).

Step-8

Once done, let the lid open automatically and with the help of tongs take a piece of charcoal and heat it on flame for 3-4 minutes, now place it in steel bowl. Place this bowl in cooker on the top of curry and add few drops of ghee , cover immediately and let the smoke sit in well.
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