Lal Maans

I have given some twist to the original rajasthani dish,but surely very tasty to eat.


Ingredients

1.Mutton - 400gms(I have taken boneless pieces and boiled them.Reserve the mutton stock for further use)
2.Curd - 100gms(whipped)
3.Tomato -6nos medium size(I had chopped them and cooked them in the pan till soft and blended to make a puree)
4.Onion - 1no big ssize chopped
5.Garlic paste - 2tsp
6.Ginger paste - 1tsp
7.Black Cardamom - 1/2no
8.Garam masala powder - 1tsp
9.Turmeric powder - 1tsp
10.Cumin powder - 1tsp
11.Coriander powder - 1tsp
12.Black pepper powder - 1tsp
13.Red chilly powder - 1/4tsp
14.Kashmiri red chilly powder - 2heap tsp(mainly needed for the red colour)
15.Salt to taste
16.Honey - 1tsp
17.Mustard oil - 4tsp
18.Whole red chilly - 4nos(deseed and soak in water for 2hrs)
19.Bay leaf - 2nos

Method

Heat oil in a wok and add bay leaves and  black cardamon till they splutter,next  fry onions till they are brown in colour.Add galic and ginger and fry till fat starts releasing.Add mutton and fry for a minute.Mix in turmeric powder,coriander powder,cumin powder,red chilly powder and fry for some time.Add some mutton stock to prevent the spices from burning.Add the whipped curd and continue to cook for further one more minute.Mix in the tomato puree and red chilly paste.Now add red chilly powder,salt and cook for a minute.Lastly add kashmiri red chilly powder,black pepper powder,garam masala powder and cook for final 30seconds.Switch off the flame and add honey while giving a final stir.Sreve hot with chappatis,paranthas or bread.