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Rajasthani Laal Maans - By Chef Jhinesh Rajoria
Indulge in the fiery flavors of Rajasthani Laal Maans, a culinary masterpiece by Chef Jhinesh Rajoria.
Ingredients:
For Marination:
1. Mix Mutton (Nali, Chops, Boneless): 1.2 kg
2. Ginger & Garlic Paste: 100 g
3. Mathania Chilli Or Deggi Mirch: 25 to 30 g
4. Curd: 300 g
5. Mustard Oil: 100 ml
6. Salt to taste
1. Desi Ghee: 150 to 200 g
2. Bid Cardamom: 2-3 no.
3. Cinnamon Stick: 1 no.
4. Bay Leaf: 2 no.
5. Black Pepper: 15 - 20 no.
6. Onion Slice: 350 g
7. Ginger & Garlic Paste: 50 g
8. Salt to taste
Method:
Step 1. Take a lagan and heat it.
Step 2. Add desi ghee, then add whole spices when it starts crackling.
Step 3. Add sliced onion and cook on a slow fire.
Step 4. When the onion is cooked properly, add ginger & garlic paste.
Step 5. After some time, add marinated mutton and again cook on a slow fire for approximately 2-3 hours.
Step 6. When the mutton is completely cooked, serve it in an earthen bowl and garnish with fried red chilli & ginger julienne.
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