Rajasthani Khade Masale ka Maas
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Ingredients
- 800 g mutton, bone-in pieces
- 8 dried red chillies
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 100 g natural yoghurt
- 1 onion, finely chopped
- 5 garlic cloves
- 3 tbsp mustard oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 498 kcal
- Protein
- 30.8 g
- Carbohydrate
- 7.2 g
- of which sugars
- 4.3 g
- Fat
- 37.7 g
- of which saturates
- 13.7 g
- Fibre
- 2.1 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dry-fry the whole dried red chillies, coriander seeds, cumin seeds and fennel seeds for 2 minutes until fragrant, then grind coarsely.
- 2
Heat the mustard oil in a large pan and cook the chopped onion over medium heat for 10 minutes until deeply golden.
- 3
Add the garlic and the mutton, and brown on all sides for 8 minutes.
- 4
Stir in the ground whole spices, then add the natural yoghurt a spoonful at a time.
- 5
Pour in 300ml water, cover and simmer over low heat for 55-60 minutes, stirring occasionally, until the mutton is tender and no pink remains.
- 6
Scatter with the chopped coriander and serve with rice or flatbread.
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