Sunday, January 17, 2010
Rajasthani Laal Maans ( Lamb in red sauce)
1 Kg Lamb cut into bite size pieces
20 red Kashmiri chillies (grind into a paste with little water)
1/4 cup garlic chopped
3 Big Onions sliced
5 big black elaichi
5 green elaichi
8 tbsp oil
1/4 cup green coriander chopped finely
1 cup curd
1 tsp jeera roasted on tawa till you get good aroma
4 tsp coriander powder
1/2 tsp haldi
2 tsp salt
3 green chillies
Beat curd in a bowl, add roasted jeera, dhania powder, haldi and salt. Add the red chilli paste. Mix and keep aside.
Heat oil in a pan, add garlic and brown on medium heat.
Add sliced onions , black & green cardamom, brown it well.
Add the meat, fry for another 4-5 minutes till all the water is evaporated.
Now add the curds mixture and fry it well till oil separates.
Add 4 cups of water, adjust salt. Add the green chillies. Let it cook on slow fire for 45 minutes till the meat is tender. Garnish with coriander leaves.
Laal Maans is ready to serve. It taste good with Naan, roti or rice.