Laal Maas (Red meat curry) and Tikona Rotis

Lal maas is a popular dish from Rajasthan. The recipe for this has been lying with me now for a couple of years. I had kept it safely with me wanting to try it out. But soon forgot about it till the same recipe appeared in the newspaper a few days back. So I had to try it out this time. And it did taste as good as it looked. Though not as spicy and fiery as it looks. The nice red color is got because of the kashmiri red chillies used. I served this with tikona rotis. My husband came home for dinner and he thought I had ordered in. I have read somewhere that you can try the same recipe with pork too. Well if any of you try it with pork lemme know.

So here are the recipes (my slightly tweaked version) for lal maas and tikona roti.

Lal Maas

1. Mutton - 1/2 kg

2. Oil - 1/2 cup

3. Onions - 2 chopped fine

4. Ginger Garlic paste - 2 tblsp

5. whole spices - ( black & green cardamom - 2 each, cinnamon - 2 ", Bay leaves - 2,

whole black pepper - 1 tsp )

6. salt to taste

7. Whole Red kashmiri chillies - 6 - 8 ( I used 7 )

8. Coriander Powder - 1 tblsp

9. Turmeric Powder - 1/4 tsp

10. Curd - 3 tblsp

11. Tomato Puree - 100 g

12. Garam masala - 1tblsp

-- Soak red chillies in 1/2 cup water.

-- Heat oil. Add the whole spices. When it crackles add onions and saute till it turns golden brown.

-- Add ginger garlic paste and the cubed mutton and cook till oil comes out.

-- Grind the red chillies to a fine paste and add to meat.

-- Add all spices except garam masala and saute.

-- Add beaten curd and cook till the meat is half cooked. (Original recipes calls for slow cooking. I used the pressure cooker till 1 whistle.)

-- Add tomato puree and cook till done .

-- Finish with garam masala.

-- Garnish with freshly chopped coriander leaves.

Tikona Rotis

This is the healthier version of the Tikona Parathas adapted from Jeeti Gandhi's book "Curry Leaves and Cumin Seeds".

-- Take your dough for the roti and divide into balls.

-- Take one and roll it into a circular shape as you roll for a normal roti.

-- Using a pastry brush apply a little oil or butter and sprinkle with little flour. Fold in Half so now you have a semi circle shape.

-- Repeat the above step and now you have tringular shape with a rounded base.

-- Roll this into a this larger triangle. Repeat the same with the remaining balls. Cook on a griddle till done on both sides.

This is specially for my niece RM and BIL who are very fond of north indian cuisine and also to tempt them to come to India soon.

love,

Gita