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Saturday, December 7, 2019

The Rajputana Maas

Inspired by the famous laal maas recipe of Rajasthan, here's my own take on what royal/Rajputana means!

Marinate 600g mutton in yogurt, a tablespoon of chopped garlic, a small spoon of chilli garlic paste, half a grated onion (or one small onion), half a squeezed lime, salt,  a tablespoon of chopped ginger and a spoon of Kashmiri red chilli powder (Kashmiri because mostly for color rather than spice). Set aside for at least an hour.

In a pressure cooker, add liberal amounts of ghee (a little less than a cup) and put maybe one and a half large onions (3 if small), thinly sliced, and fry until just starting to brown. Then add a stick of cinnamon, 4 cardamoms, 2 star anise, 2 bay leaves, a spoon of chopped garlic and as many dried red chillies as you can handle (if in India, 5 ish, more if you're abroad because the chillies aren't as potent) plus a small spoon of Kashmiri red chilli powder. Add a spoon of coriander powder and a little turmeric. Stir well and add the mutton. Salt as needed.

Without adding water, close the pressure cooker and give it 2-3 whistles, just enough to barely cook the mutton. Open and stir until cooked; check for salt and spice and add milk and lime if too spicy. Towards the end sprinkle a little more fresh garlic. Turn off the gas and serve hot with fresh chapatis or methi parathas!