OrganoNutri Rajasthani Laal Maans Masala | 100g | Reclosable Eco-Zipper Pouch-OSCIS167
OrganoNutri Rajasthani Laal Maans Masala | 100g | Reclosable Eco-Zipper Pouch-1

Masterchef Recipe

OrganoNutri Rajasthani Laal Maans Masala | 100g | Reclosable Eco-Zipper Pouch

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1.97

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0910
Organo Nutri

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No

50000

Country Of Origin : India

Packed in Reclosable Eco Zipper Pouch for more freshness untill you use it completely

OrganoNutri Rajasthani Laal Maas is a fiery, flavorful dish made with mutton or lamb in a thick, red gravy. It is a popular dish in Rajasthan, a state in northwestern India. The dish is made with a variety of spices, including Kashmiri red chilies, coriander, cumin, turmeric, and garam masala. The meat is slow-cooked in the spice mixture until it is tender and falling off the bone. Laal Maas is typically served with roti or rice. Packed in Reclosable Eco Zipper Pouch for more freshness untill you use it completely.

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Here is a recipe for Rajasthani Laal Maas:

Ingredients:

  • 1 kg mutton or lamb, cut into 1-inch cubes
  • 1 cup yogurt
  • 1 tea ginger-garlic paste
  • 2 teaspoon OrganoNutri Rajasthani Laal Maans Masala Mix
  • 1 cup oil
  • 1 onion, chopped
  • 4-5 cloves garlic, chopped
  • 10-12 curry leaves
  • Salt to taste

Instructions:

  1. In a large bowl, combine the mutton, yogurt, ginger-garlic paste, turmeric powder, coriander powder, cumin powder, garam masala powder, and soaked red chilies. Mix well to coat the meat in the spices.
  2. Heat the oil in a large pot over medium heat. Add the onion and cook until softened and translucent, about 5 minutes. Add the ginger, garlic, bay leaf, and curry leaves and cook for another minute.
  3. Add the marinated mutton to the pot and cook until browned on all sides.
  4. Add 2 cups of water to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender and falling off the bone.
  5. Season with salt to taste and serve hot with roti or rice.

Tips:

  • For a more authentic flavor, use ghee instead of oil.
  • If you don't have Kashmiri red chilies, you can use a combination of other chilies, such as cayenne peppers or habaneros. Just be sure to adjust the amount of chilies to your taste.

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