Lal Maas Recipes

 Here is a traditional recipe for Lal Maas:

Ingredients:

• 1 lb mutton (or chicken or beef), cut into medium-sized pieces
• 2 medium onions, finely chopped
• 4 medium tomatoes, pureed
• 2 tablespoons ginger-garlic paste
• 2 green chilies, finely chopped
• 1/2 cup plain yogurt
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt, to taste
• 2 tablespoons ghee (clarified butter) or oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 4-5 dried red chilies
• 1 teaspoon mustard seeds
• A handful of curry leaves
• 2 tablespoons chopped fresh coriander leaves

Instructions:

1. In a large bowl, mix the yogurt, coriander powder, cumin powder, turmeric powder, red chili powder, garam masala, and salt. Add the meat pieces and mix well until the meat is well coated. Cover the bowl and marinate the meat in the refrigerator for at least 30 minutes or overnight.
2. In a large saucepan, heat the ghee or oil over medium heat. Add the cumin seeds, fennel seeds, dried red chilies, mustard seeds, and curry leaves. Cook until the mustard seeds start to pop, about 30 seconds.
3. Add the chopped onions and cook until they are golden brown, about 5 minutes. Add the ginger-garlic paste and green chilies and cook for another 2-3 minutes.
4. Add the pureed tomatoes and cook until the mixture thickens and the oil starts to separate from the sides of the pan, about 10 minutes.
5. Add the marinated meat to the saucepan and mix well. Cover the saucepan and simmer the curry over low heat until the meat is tender and cooked through, about 30-40 minutes.
6. Stir in the chopped fresh coriander leaves and serve hot with rice or Indian breads.

Enjoy your spicy and flavorful Lal Maas