LAL MASS

STANDARD RECIPE CARD

Name of Dish:

Lal Maans (Rajasthan)

Preparation Time:

25 minutes

Served with:

Cooking Time :

60 minutes

Portion Size :

No. of Portion :

4

Garnish :

Color:

Ref. Book :

Saraswat -134

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Mutton

1 kg

1

PREPARATION

2

Ghee

150 gm

The Mutton: Clean and cut into 1 " pieces.

3

Green cardamom

6

The Vegetables: Peel, wash and slice onions. Cut ginger into julienne. Rem-

4

Black cardamom

4

oven the stems, slit, deseeded   and chop green chilies. Wash and chop coriander

5

Cloves

4

Yoghurt: Whisk.

6

Cinnamon sticks

4

7

Cumin seeds

5 gm

COOKING

8

Onions

200 gm

Heat ghee in a handi, add whole garam masala and saute over medium heat

9

Ginger garlic paste

40 gm

until it begins to crackle. Add onions and saute until golden brown. Add ginger

10

Red chili paste

15 gm

garlic paste, red chilli, paste, turmeric and coriander powder dissolved in 60 ml

11

Turmeric

2 gm

of water. Stir for 2-3 minutes, add half the ginger juliennes, green chillies and

12

Coriander powder

15 gm

saute for 2-3 minutes. Add fry and bhunno for 10 minutes. Add yoghurt and

13

Ginger

20 gm

stir for 5-6 minutes. Add water (approx. 1 litre), bring to a boil and simmer till

14

Green chilies

20 gm

the mutton is tender. Add garam masala , coriander and remaining ginger jul-

15

Yoghurt

250 gm

iennes. Stir.

16

Coriander green

5 gm

17

Salt

TO SERVE

18

Fried red dry chillies

4

Remove to a dish, and garnish with fried red chillies. Serve with Indian bread.

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina

Checked by