Rajasthani Laal Maas
Description
Ingredients
Spices And Herbs
- 0.5 teaspoon Turmeric Powder
- 4 whole Black Cardamom Pod lightly crushed
- 1 whole Cinnamon Stick lightly crushed
- 0.5 teaspoon Cumin Powder
- 4 whole Green Cardamom Pod lightly crushed
- 2 whole Bay Leaf
- 1 teaspoon Kashmiri Chili Powder
- 2 teaspoon Coriander Powder
- 25 whole Dried Mathania Red Chili cut in half with seeds removed
- 4 whole Clove
- 8 whole Black Peppercorn
Oils And Vinegars
- 2 tablespoon Mustard Oil
- 4 tablespoon Ghee
Dairy And Eggs
- 1 cup Whole Milk Yogurt whisked and at room temperature
Meat
- 2 pound Bone-in Goat Meat roughly cubed
Produce
- 2 cup Yellow Onion thinly sliced
- 10 clove Garlic peeled
- 4 sprig Cilantro leaves chopped
- 0.5 whole Lime juiced
Canned Goods
- 4 teaspoon Ginger Garlic Paste(see below)
Nutritional
Step by Step Instructions
- 1
Wash the goat meat thoroughly and drain well.
- 2
In a bowl, mix the goat meat with salt, ginger garlic paste, and lime juice. Cover and refrigerate for 2 hours to marinate.
- 3
Meanwhile, combine the deseeded Mathania chilies with warm water in a small bowl and soak for 20 minutes.
- 4
Transfer the soaked chilies to a blender along with one-fourth of the soaking water. Blend into a smooth paste and set aside.
- 5
When ready to cook, heat the ghee in a large sauce pot over medium heat. Add the cloves, black peppercorns, green and black cardamom, cinnamon stick, and bay leaves. Sauté for 3–4 seconds until aromatic.
- 6
Add the sliced onions and cook, stirring frequently, until lightly browned, about 8–10 minutes.
- 7
Add the whole garlic cloves and continue cooking for another 5–6 minutes until the onions are deeply browned.
- 8
Add the marinated goat meat to the pot and cook for 3–4 minutes, stirring occasionally.
- 9
Add the prepared chili paste and sauté for 8–10 minutes to remove the raw flavor of the chilies. Add additional salt to taste, mix well, cover, and cook on low heat for 10–12 minutes.
- 10
In a separate bowl, combine the yogurt, coriander powder, turmeric powder, red chili powder, cumin powder, and mustard oil. Mix well until smooth.
- 11
Add the yogurt mixture to the pot and stir to combine thoroughly. Cover with a lid and cook on low heat for about 30 minutes, or until the goat meat is tender.
- 12
Garnish with chopped cilantro and serve hot with steamed rice or Indian breads.
For the Ginger Garlic Paste
Step by Step Instructions
- 1
Transfer the peeled and chopped ginger and garlic into a blender or food processor.
- 2
Process into a smooth paste, stopping and scraping down the sides as needed.
- 3
Add 1 tablespoon of water at a time, only as needed, to help achieve a smooth consistency. Avoid using too much water.
- 4
Transfer to a clean container, cover tightly with plastic wrap, and then secure with a lid.
- 5
Store in the refrigerator for up to 10 days.
