Ingredients
Mutton:
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Mutton 500.0 g
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Water 2.0 l
Blended Mixture:
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Dried Red Pepper (Kashmiri) 2.0 pc
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Onions 2.0 pc
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Yogurt 250.0 g
Laal Maas:
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Clarified butter 40.0 ml
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Green cardamom 6.0 pc
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Cinnamon, sticks 4.0 pc
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Whole black pepper 8.0 pc
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Clove 8.0 pc
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Bay leaves 4.0 pc
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Ginger and garlic, paste 20.0 g
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Cumin, powder 20.0 g
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Coriander powder 20.0 g
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Turmeric powder 10.0 g
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All Spice Powder 15.0 g
To Serve:
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Garlic Naan
Preparation
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Mutton:
- Dust Mutton with Knorr Professional Spicy Marinade (20gm). Separate meat from chops.
- In a pot, add water, all the mutton and boil it for 45 minutes.
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Blended Mixture:
- Add dried red pepper (Kashmiri), onion, Knorr Professional Spicy Marinade (10gm) and yogurt, and blend it into a fine paste.
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Laal Maas:
- In a pot add clarified butter, cinnamon sticks, whole black pepper, green cardamom, cloves, bay leaves, and cook it for 2-3 minutes.
- Add ginger garlic paste, mutton, blended mixture, Knorr Professional Demi Glace Base, cumin powder, turmeric powder, coriander powder and all spice powder.
- Now add Knorr Italian Tomato Base and Knorr Professional Chicken Stock Powder and cook for 5-10 minutes.
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To Serve:
- Serve it with garlic Naan.
