Laal Maas | लाल मास | Chef Afraz | Modern Khansama | Rajasthani Recipe | Sanjeev Kapoor Khazana
9.7 هزار بار بازدید -
2 سال پیش
-
Mutton marinated in a fiery
Mutton marinated in a fiery marinade, cooked in a flavourful gravy and that smoky touch makes it amazingly droolworthy.
LAAL MAAS
Ingredients
1 kilogram mutton, cut into 2 inch pieces on the bone
4-5 tbsps mustard oil
2 bay leaves
3-4 green cardamoms
3-4 cloves
4-5 black peppercorns
1-2 black cardamoms
6-8 garlic cloves
250 grams onions, thinly sliced
5-6 dried mathania chillies
1½ tbsps ginger-garlic paste
Salt to taste
½ tsp turmeric powder
1 tsp coriander powder
8-10 dried mathania chillies, soaked for 15 minutes in warm water and ground to a fine paste
¼ cup ghee
Fresh coriander sprigs for garnish
Bajri na rotla to serve
Method
1. Heat mustard oil in a pan. Let it smoke.
2. Add garlic, bay leaves, green cardamoms, cloves, black peppercorns, and black cardamoms and mix well. Add onions, mix and cook till golden brown.
3. Add the mathania chillies and sauté for 1-2 minutes. Add ginger-garlic paste and mix well. Cook for 1-2 minutes.
4. Add the mutton and sauté on high heat for 3-4 minutes.
5. Add salt, turmeric powder, coriander powder and mathania chillies paste. Mix and cook for 2-3 minutes.
6. Add 4-5 cups water, mix, reduce the heat to medium, cover and cook for 40-45 minutes, stirring in between every few minutes.
7. Add ghee and mix well. Switch the heat off, transfer the mixture into a serving bowl. Garnish with coriander sprigs and serve hot with bajri na rotla.
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Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : Facebook: ChefSanjeevKapoor
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#SanjeevKapoor #laalmaas #laalmaasrecipe #rajasthanilaalmaas #rajasthanifood #rajasthanicuisine #rajasthanirecipes
LAAL MAAS
Ingredients
1 kilogram mutton, cut into 2 inch pieces on the bone
4-5 tbsps mustard oil
2 bay leaves
3-4 green cardamoms
3-4 cloves
4-5 black peppercorns
1-2 black cardamoms
6-8 garlic cloves
250 grams onions, thinly sliced
5-6 dried mathania chillies
1½ tbsps ginger-garlic paste
Salt to taste
½ tsp turmeric powder
1 tsp coriander powder
8-10 dried mathania chillies, soaked for 15 minutes in warm water and ground to a fine paste
¼ cup ghee
Fresh coriander sprigs for garnish
Bajri na rotla to serve
Method
1. Heat mustard oil in a pan. Let it smoke.
2. Add garlic, bay leaves, green cardamoms, cloves, black peppercorns, and black cardamoms and mix well. Add onions, mix and cook till golden brown.
3. Add the mathania chillies and sauté for 1-2 minutes. Add ginger-garlic paste and mix well. Cook for 1-2 minutes.
4. Add the mutton and sauté on high heat for 3-4 minutes.
5. Add salt, turmeric powder, coriander powder and mathania chillies paste. Mix and cook for 2-3 minutes.
6. Add 4-5 cups water, mix, reduce the heat to medium, cover and cook for 40-45 minutes, stirring in between every few minutes.
7. Add ghee and mix well. Switch the heat off, transfer the mixture into a serving bowl. Garnish with coriander sprigs and serve hot with bajri na rotla.
Click to Subscribe: http://bit.ly/1h0pGXf
For more recipes : http://www.sanjeevkapoor.com
To get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signup
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : Facebook: ChefSanjeevKapoor
Twitter : Twitter: sanjeevkapoor
Instagram : Instagram: sanjeevkapoor
#SanjeevKapoor #laalmaas #laalmaasrecipe #rajasthanilaalmaas #rajasthanifood #rajasthanicuisine #rajasthanirecipes
2 سال پیش
در تاریخ 1401/04/21 منتشر شده
است.
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