LAAL MAANS

LAAL MAANS - MUTTON RAJASTHANI STYLE

Despite being a Vegetarian i have been cooking non - veg dishes for my husband who loves it and eats veg only for the sake of change in taste ;).. initially it is very difficult for people like me who had not seen raw meat let alone cook it.. even now i make an estimation of masala or meat done or not purely by experience since i don't taste it ..

Laal maans is a rajasthani mutton speciality. though there is nothing very special in the ingredients , it is the combination and ghee which makes it an aromatic curry.. u can choose to add more water or make it a thickish gravy.. i use pressure cooker since mutton takes longer to cook.. you can also experiment using a handi and cover it with a lid.. i am sure it will taste better..:))

1/2 KG MUTTON

MARINADE

100 gms Dahi

1 onion grated

4-5 cloves garlic grated

about 1" pc of ginger grated

salt to taste

turmeric powder 1/2 tsp

Dhania Powder 1 tsp

Red chilli pwdr 1/2 tsp

TEMPERING

Jeera (cumin)

Badi Elaichi 2 pcs

dalchini 1" pc

Laung 3-4 pcs

Bay Leaf 2 pcs

GRAVY

2-3 Medium onions chopped finely

4-5 Whole red chillies soaked in water and pureed into a fine paste.

2 tbsp ghee

METHOD

• 
  
  mix all the marinade ingridients in dahi and make a smooth paste.


• 
  
  marinate the mutton with this paste and leave for 2 hrs.


• 
  
  heat ghee and add all the tempering.. it will be nicely fragrant.


• 
  
  add finely chopped onion and fry till golden .. add the red chilli paste to it..


• 
  
  now add the marinated mutton pcs to it and stir fry till the fat separates..


• 
  
  add about 2 cups ( small) water and adjust salt.


• 
  
  in a pressure cooker cook it for about 20 min on low- medium flame.


• 
  
  if cooking in handi cover and cook for an hour or till cooked..


• 
  
  garnish with coriander leaves.