Recipe - Junglee Laal Maas by Suhel Johar


Junglee Laal Maas

Ingredients:
•Mutton: 600 grams, cut into 1 inch cubes
•Dried red chillies: 5-6
•Coriander seeds:  2 tbsps
•Cumin seeds:  1 tsp
•Ghee: 4 tbsps
•Cinnamon: 2 sticks
•Green cardamom: 5-6
•Black cardamoms: 2-3
•Salt to taste
•Ginger-garlic paste:  1 tbsp
•Red chilli paste: 3 tsps
•Bay leaves: 2
•Onions: 3 medium sized, chopped
•Yogurt: 1 cup
•Garlic: 10-12 cloves

Method:
•Grind red chillies, coriander seeds and cumin seeds to a powder.
•Heat ghee in a pressure cooker. Add cinnamon, green cardamoms and black cardamoms and sauté till fragrant.
•Add salt, ginger-garlic paste and red chilli paste to the mutton pieces and mix well.
•Add bay leaves and onions to the pressure cooker and sauté for 2-3 minutes or till fragrant.
•Add yogurt to mutton and mix.
•Add garlic cloves and 2 tbsps of the powdered spices to the pressure cooker and sauté for 2 minutes.
•Add marinated mutton pieces and sauté on high heat for 2-3 minutes.Add 1½ cups water and mix well. Cover the cooker with the lid and cook under pressure till 5-6 whistles are given out.

•Open the lid when the pressure reduces completely, transfer into a serving bowl and serve hot.

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