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January 8, 2009

Laal Maas

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 Recipe by : ,Kolkata , India
Last Updated: 8-1-2009
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- 1 kg
- 1 bowl
- 250 gms (finely chopped)
- 250 gms(finely chopped)
Kashmiri mirch
- 1.5 tbsp
Mutton masala
- 1 tsp
Ginger + garlic paste
- 1 tbsp
Desi ghee
- 2 tbsp
Cream & kesar - for garnishing
  Popular Tags:
   Curd,   Onion,   Tomato,  


Method :

Marinate the mutton in curd, ginger garlic paste, kashmiri mirch(1tbsp),mutton masala, and keep aside over night.

Next day pressure cook the mutton along with the marination for 10 min. Keep aside. In a pan put desi ghee, add the onions and saute till they turn redish.

Then add the tomatoes, salt to taste and the remaining half tbsp kashmiri mirch. Saute till the ghee separates, now add the pressure cooked mutton along with the complete masala.

Now cover the lid and let the mutton cook a little more, till the gravy settles and becomes thick.

Garnish with cream and kesar. 

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