Laal Maas Recipe | Spicy Rajashthani Mutton | लाल मास | Chef Sanjyot Keer скачать в хорошем качестве

Laal Maas Recipe | Spicy Rajashthani Mutton | लाल मास | Chef Sanjyot Keer

Full written recipe for Laal Maas Prep time: 10-15 minutes (excluding marination & soaking time) Cooking time: 1-2 hours Serves: 4-5 people Ingredients: Marination MUTTON | मटन 1 KG SALT | नमक TO TASTE GINGER GARLIC CHILLI PASTE | अदरक लेहसुन मिर्च की पेस्ट 2 TBSP Laal maas MATHANIA RED CHILLI | मथानिआ लाल मिर्च 25-30 NOS. WATER | पानी AS REQUIRED WHOLE SPICES MUSTARD OIL | सरसों का तेल 5-6 TBSP BAY LEAF | तेज पत्ते 2 NOS. CINNAMON STICK | दालचीनी 1 INCH CLOVES | लौंग 6-8 NOS. BLACK CARDAMOM | बड़ी इलाइची 2 NOS. GREEN CARDAMOM | हरी इलायची 3 NOS. ONIONS | प्याज़ 350 GRAMS (SLICED) GINGER GARLIC CHILLI PASTE | अदरक लेहसुन मिर्च की पेस्ट 2 TBSP CURD | दही 150 GRAMS POWDERED SPICES CORIANDER POWDER | धनिया पाउडर 1 TBSP CUMIN POWDER | जीरा पाउडर 1/2 TBSP RED CHILLI POWDER | लाल मिर्च पाउडर 1 TSP SALT | नमक A PINCH HOT WATER | गरम पानी AS REQUIRED Method: Transfer the mutton into a large bowl & add salt & ginger garlic chilli paste, mix well using your hands to marinate the mutton properly, you can marinate the mutton for a few hours or overnight at this stage or you can also continue to cook it further. To make laal maas you need to deseed & soak mathania red chillies in hot water for 2 hours, once the chillies are soaked, transfer them into a mixer grinder jar & grind them into a fine paste using water as required, your red chilli paste for laal maas is ready. Now to cook the mutton set a large handi over high flame & once it gets hot add the mustard oil & heat it until it reaches its smoking point. Once the oil starts smoking, switch off the flame & let it cool down slightly then switch the flame back on & add all the whole spices along with the sliced onions, stir & cook until the onions turn light golden brown. After cooking the onions for a couple of minutes, add in the ginger garlic chilli paste & stir well & continue to cook until the onions turn light golden brown. Once the onions turn light golden brown add the mutton & cook it over high flame for 10 minutes. Further add the red chilli paste, stir well & cover the handi with a lid, now cook the mutton over low flame for 10-15 minutes, make sure you stir it once in between so that it doesn’t burn form the bottom. After cooking it for 10-15 minutes with a lid the mutton will release its moisture, at this stage add all the powdered spices into the curd & whisk it well, then add the curd mixture into the mutton, stir & cook over high flame for 5-6 minutes. Further cover the handi with a lid again & cook the mutton over low flame until its completely cooked, the time will depend upon the quality of the mutton you are using. Open the lid over intervals of 20-25 minutes & stir, add hot water as required if the gravy gets too dry. Once the mutton is cooked, you’ll see that the oil has separated & your delicious & simple laal maas is ready. Serve hot with rotis & rice. #YFL #SanjyotKeer #LaalMaas The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Marination 0:38 Paste 1:20 Laal Maas preparation 3:05 Plating 7:11 Outro 7:45