Laal Mass
By Executive Chef Amarendra Mishra
Preparation:
- Heat ghee in a handi, add garlic and sauté over medium heat until golden brown.
- Add onions, add red chilli whole, clove and green cardamom, sauté until golden brown.
- Add the meat, cook until the liquid has evaporated.
- Make a mixture of yogurt, turmeric, coriander, salt and red chilli powder & add into mutton.
- Bring to a boil & allow cooking on slow fire until meat is tender.
- Sprinkle garam masala, kassori methi & adjust seasoning.
- Garnish with chopped coriander leaves.