Name: Laal Maas
Yield: 10
Ingredients: 2.0pc Dried Red Pepper (Kashmiri); 500.0g Mutton; 250.0g Yogurt; 20.0g Cumin, powder; 20.0g Coriander powder; 10.0g Turmeric powder; 20.0g Ginger and garlic, paste; 40.0ml Clarified butter; 0.0 Green Cardamom 5-6 pieces; 2.0nos Tomatoes; 0.0cu Knorr Professional Spicy Marinade (6X900g)As required; 0.0 Cinnamon Sticks 3-4 pieces; 0.0 Cloves 8-10; 0.0 Bay Leaves 3-4; 2.0nos Onions; 15.0g All Spice Powder; 0.0 Salt As per taste; 20.0g Knorr Professional Demi Glace Base (6x1kg); 40.0ml Knorr Italian Tomato Base (12x700g); 5.0g Knorr Professional Chicken Stock Powder (6x1kg)

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Preparation

Filling and Assembly
1. Dust mutton with Knorr Professional Spicy Marinade & separate meat from chops.
2. In a pot add water, mutton and boil it for 45 minutes.
3. For curry add dried red pepper (kashmiri), onion, Knorr Professional Spicy Marinade and yogurt in a blender to make a fine paste.
4. In a cooking pot heat clarified butter and sauté cinnamon sticks, black pepper, green cardamom, cloves and bay leaves, for 2-3 minutes.
5. Now add ginger garlic paste, mutton, blended mixture,Knorr Professional Demi Glace Base, cumin powder, turmeric powder, coriander powder and all spice powder.
6. Now add Knorr Italian Tomato Base,Knorr Professional Chicken Stock Powder and salt.
7. Cook for 5-10 minutes until the oil separates.
8. Serve it with garlic naan.

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Laal Maas

Ingredients

Filling and Assembly

Preparation

Filling and Assembly

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Laal Maas

Ingredients

Laal Maas

Filling and Assembly

Filling and Assembly

Preparation

Filling and Assembly

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