Rajasthani Laal Maas
Description
Ingredients
Spices And Herbs
- 4 whole Green Cardamom Pod lightly crushed
- 4 whole Black Cardamom Pod lightly crushed
- 4 whole Clove
- 0.5 teaspoon Cumin Powder
- 1 teaspoon Kashmiri Chili Powder
- 2 whole Bay Leaf
- 1 whole Cinnamon Stick lightly crushed
- 2 teaspoon Coriander Powder
- 25 whole Dried Mathania Red Chili cut in half with seeds removed
- 0.5 teaspoon Turmeric Powder
- 8 whole Black Peppercorn
Oils And Vinegars
- 4 tablespoon Ghee
- 2 tablespoon Mustard Oil
Dairy And Eggs
- 1 cup Whole Milk Yogurt whisked and at room temperature
Meat
- 2 pound Bone-in Goat Meat roughly cubed
Produce
- 10 clove Garlic peeled
- 2 cup Yellow Onion thinly sliced
- 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 and drain well.
- 2
Mix the goat meat with the salt, ginger garlic paste, and lime juice. Cover and refrigerate for 2 hours to marinate.
- 3
Meanwhile, combine the deseeded Mathania chilies with the warm water in a small bowl for 20 minutes.
- 4
Add the soaked chilies to a blender along with ¼ of the soaking water. Blend until smooth to make a fine paste and set aside.
- 5
When ready to cook, in a large sauce pot, heat ghee, add cloves, black peppercorns, green and black cardamom, cinnamon, and bay leaves and saute for 3-4 seconds.
- 6
Add onions and cook till slightly brown (8-10 minutes), stirring frequently.
- 7
Now add garlic cloves and cook for another 5-6 minutes until the onions are nicely browned.
- 8
Add goat meat and cook for 3-4 minutes.
- 9
Add the chili paste and saute well for another 8-10 minutes to remove rawness of the chilies. Add salt to taste & mix well. Cover and let it cook for 10-12 minutes on low.
- 10
In a bowl add yogurt, coriander powder, turmeric powder, red chili powder, cumin powder, mustard oil and mix well.
- 11
Transfer the curd mixture into the pot and stir well. Cover with the lid and cook for 30 minutes on low flame till the goat meat becomes tender.
- 12
Garnish with chopped cilantro and serve hot
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.
