Spicy Mutton Curry (Rajasthani Laal Maas

• Gluten free

• Meat

  • 4 lbs Mouton

• Produce

  • 3 Bay leaves
  • 6 1/2 powder tsp Coriander
  • 6 large cloves Garlic
  • 2 Onion

• Condiments

  • 1 Ginger-garlic paste

• Baking & Spices

  • 3 Cardamom pods
  • 1 piece Cinnamon stick
  • 4 Cloves
  • 4 tsp Red chile powder
  • 1 Salt
  • 1 powder tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Oil

• Dairy

  • 2 tbsp Ghee
  • 1 cup Yogurt

• Liquids

  • 2 cups Water

Found on happyandharried.com

Description

Ingredients

• Mutton - 2 lbs, bone-in and cut into small pieces
• Turmeric powder - ½ tsp
• Red chili powder - 1 tsp
• Coriander powder - ½ tsp
• Oil - 3 tbsp
• Bay leaves - 3
• Cinnamon stick - 1 piece
• Cloves - 4-5
• Cardamom pods - 3
• Onion - 2, finely chopped
• Ginger-garlic paste - 1½ tbsp (made from a thick piece of ginger and 8-10 cloves of garlic)
• Marinated mutton - 2 lbs
• Turmeric powder - ½ tsp
• Red chili powder - 1 tbsp
• Garlic - 6 large cloves, finely minced
• Yogurt - 1 cup, lightly whipped
• Ghee - 2 tbsp
• Water - 2 cups
• Salt - to taste
• Cilantro leaves - 2 tbsp, chopped

Directions

• Marinate the mutton pieces with marinade ingredients and set aside.
• Heat oil in a large, thick-bottomed pan (use a pressure cooker or other large pot that can be covered). Add bay leaves, cinnamon, cloves and cardamom and allow them to crackle and become fragrant.
• Add onions and saute till lightly browned. Add ginger-garlic paste and saute for a few more minutes till nicely fragrant.
• Add marinated mutton and saute for 5 minutes to lightly sear the meat.
• Reduce heat and add turmeric powder, red chili powder, garlic and yogurt. Mix well and cook for 5 minutes, stirring often.
• Then add ghee, water and salt to taste. Mix well, cover and cook till meat is tender and sauce is reduced to your liking, maybe 45-60 minutes. Check once in a while to see if there is sufficient water to cook the meat. To save time, you can pressure cook for two whistles, allow the pressure to be released naturally before opening the lid, and then reduce the sauce further on medium-high heat.
• Garnish with chopped cilantro leaves and serve mutton curry hot with rice, rotis or other bread and a cooling yogurt raita on the side.