Lai Maas (Very Hot)
Udaipur, India
Ingredients:
35 oz Mutton Leg
35 oz Onions (chopped)
14 oz Tomato (chopped paste)
2 oz Ginger Paste
2 oz Garlic Paste
7 oz Curd
2 Tbs. Red Chili Powder
2 Tbs. Coriander
5 Cloves
0.05 oz Bay Leaves
4 Cardamon Black
10 to 15 Black Pepper (crushed)
7 oz Cooking Oil
Salt to taste
Preparation:
Take a cooking pan, put it on low fire, add cooking oil. When simmering, add chopped onions and fry them til the are golden brown. Keep aside a little of the brown onions for garnishing. Add garlic, ginger paste, cook for 15 min. Add cut portion of mutton and let it cook for 30 min. Now add bay leaves, black pepper, red chili powder, cardamom black, tumeric power and curd, then add salt to taste. Cook til the spices are well-cooked and mixed. Add tomato paste and cook on low fire for 40 min. When ready, remove from the fire and garnish with finely chopped corriander leaves and fired onions before serving. Enjoy!
Courtesy of Chef K Bhatt, Palace Shiv Niwas, Udaipur, India.
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