Laal Maas

Ingredients

• 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 ½ tsp or to taste
• Ghee ½ 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.

Preparation

• 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.