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Laal Maas

Marinated meat cooked over low heat which gets its red color from peppers
Recipe By : Niru Gupta
Type: Mutton Serving: 4-6 Cooking Time: 1 hour after marination


  • Meat, cut into curry style pieces 500 g, from the Raan  
  • Garlic paste 2 tbsp.
  • Sabut lal mirch 6-7, soaked in water for 2 hours, and ground fine
  • Salt 1 tsp or to taste
  • Ghee cup
  • Laung 8
  • Green elaichi 8
  • Dal chini, powdered 1/8 tsp
  • Sabut kali mirch 8
  • A pan 8 or so in diameter, not much broader.


  • Marinate meat in lassan, salt and laal mirch paste for 3-4 hours.
  • Heat the ghee in a pan and add the laung, elaichi, dal chini and kali mirch. Stir once then add the meat mixture over high heat.

  • Saute till opaque, then lower the heat and cook covered at the lowest heat till tender and fat separates.

  • Currently 5/5 Stars.
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Current Rating 5/5 (1 votes)
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meera virmani, gurgan   8 November 2013
such a simple but deliciops looking dish niru

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