| Cook Time | 40 minutes |
| Passive Time | 1 hour |
| Servings |
people
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Ingredients
- 6-8 dried Kashmiri Red Chillies (soaked)
- 750 g Lean Goat Curry Cut
- ½ cup yogurt
- 2 tsp Cumin Powder
- 2 tsp coriander powder
- ¼ tsp turmeric powder
- 2 tbsp ginger garlic paste
- 4 tbsp ghee
- 2 Black Cardamoms
- 3-4 green cardamoms
- 1 inch cinnamon stick
- 3-4 cloves
- 1 bay leaf
- 4 Medium onions (finely chopped)
- ½ tsp Garam masala powder
- Salt - to taste
- Coriander for garnish
- Lemon for garnish
- A piece of charcoal for smoking
Ingredients
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Instructions
- Grind the soaked chillies in a blender to get a smooth paste.
- Marinate the meat with yogurt, cumin powder, coriander powder, turmeric powder, one tablespoon of ginger garlic paste and the red chilli paste that we just blended. Refrigerate for 1 hour.
- Heat oil in a pressure cooker and sauté the black cardamom, green cardamoms, cinnamon, cloves and bay leaf for sometime before adding onions to the mix.
- Brown the onions, add ginger garlic paste and sauté for a minute or two. Now, add the marinated meat and sauté on high heat for 2-3 minutes.
- Add enough water to cover all the pieces, sprinkle some salt and let it pressure cook for about 8 whistles.
- While the pressure is being released, start preparing for the smoking process.
- Light a piece of charcoal, place it in a metal bowl and put it right in the centre of the pressure cooker.
- As an added touch, add some cloves to the charcoal and pour a little ghee on top before quickly closing the lid for 2-3 minutes.
- Once this is done, put the cooker back on the heat and add garam masala to it. Give it a good stir and your Laal Maas is ready.
- Garnish with coriander and lemon, and serve it sizzling hot with chapathis.