Laal maas ala Khatipura

Ingredients:

1 Kg Goat on the bone I prefer pieces from the goat’s leg and a little bit of the shoulder.

20 long dry Maithania Red Chillies. if Maithania is not available then try other dry red chillies

copious adequacy of Ghee
3 table spoons of Mustard oil

250gms chopped Onions

250 gms Ginger Garlic Paste - 30/70 ratio ( higher concentration of garlic)

200ml of plain curd

Whole spices
4-5 Cloves
4 Green cardamoms
1 large black cardamom
10 -12 black peppercorns

Spice Powders
teaspoon of Coriander powder
1/2 teaspoon of cumin powder
1/2 teaspoon of red chilli powder

Basic Prep

MEAT
Wash and clean the Meat pieces and marinate in the ginger garlic paste and keep for 2-3 hours covered in a refrigerated environment.

Chilli Paste
Soak the whole dry red chilies in luke warm water and then remove aome of the seeds ( if you are not using Maithania then i always suggest that you remove the seeds of the chillies.)

After 30 mins of soaking the chillies can be made into a paste - add some garlic and then blend into a paste.

Magic Ingredient
Yoghurt - whisk the yogurt and add the cumin powder and the coriander powder and the table spoon of (after heating and cooling) mustard oil. and then mix this together and keep in a bowl.

Putting it all together
Heat the Ghee
Add the whole spices - cardamoms + cloves + black pepper corns.
After the spices release their aroma add the onions and saute till they are light brown.

Add the marinated meat and hard saute by moving it around till it browns a bit.

Then add the chilli paste and really hard saute till the sugars in the chilli 🌶️ start to caramelize this is one of the secrets of the correct flavour profile of the laal maas.

lastly add the whisked yogurt mixture and stir and cook and then a little bit of water and 2 drops of white vinegar.

Keep it cooking and check for tenderness and salt to flavour

then reduce heat and let it simmer we can finish it by introducing a piece of smoked coal and ghee in a small steel katori or vessel to smoke it a bit - this is optional.

Serve on top of thick rotis and break and ear by hand. the trick to managing the spice level is to remove the seeds or not depending on whether it is maithania or not.

Garnish
some chopped coriander

Keep some tissue paper handy some of us might need it.

Please try this and let me know how it works out.

Remember
NO TOMATOES
THERE IS NO BONELESS LAAL MAAS - keep the bone
YOGHURT is optional but i have made it into a magic trick and if you eat this the next day the yoghurt really helps the dish in balancing the flavour so i always recommend using it.
THERE IS NO VEGAN version of this dish.

There are lots of versions of this dish but this is done my way, would love to hear your comments.

PS - to all my restaurateur and hotelier friends and family happy to come and show this recipe to your teams if you would like.