Laal Maas

Ingredients

Serves : 2 For marinade 500 gram lamb or goat meat 100 gram curd 4 tablespoon dhaniya powder (coriander) 2 teaspoon chilii powder 1/4 teaspoon turmeric powder (haldi) 1 tablespoon garlic paste Salt to taste For curry 4 tablespoon oil 1 tablespoon whole garam masala (clove, cardamom, black pepper, bay leaf and cinnamon) 150 gram onion (chopped) 8-10 clove garlic (minced) 4 red chillies (whole) Water as required

Directions
Prep:15min Cook:25min Extra time:2hr marinating Ready in:2hr40min 1. Mix all the ingredients for marinade and keep it aside for 2 hours. 2. Heat oil in a pan; add whole garam masala to it. Saute it for a few seconds and then add the whole dry red chillies. 3. Add lamb mixture and 1/2 cup water to it. Cook until oil separates. Add more water and simmer it till the lamb is well done. 4. Garnish it with coriander leaves. Serve hot with tandoori rotis.

Maas key shooley

Serves : 8 Serves : 4 500 gram boneless lamb or goat meat pieces 1 medium onion 2 teaspoon garlic paste 1 teaspoon ginger paste 2 teaspoon red chilli powder 1 teaspoon vinegar 1 teaspoon butter 1 teaspoon raw papaya (or any other meat tenderizer) 1 teaspoon tandoori powder - optional 1/4 teaspoon tandoori color - optional

Directions
Prep:5min Cook:30min Extra time:1hr marinating Ready in:1hr35min 1. Mix all the ingredients together, and marinate it for at least 1 hour. Put all the lamb cubes in the skewer. Cook it on grill. 2. For a smoky flavor take a pan and put all the cooked pieces in it. In the center put a bowl with 1 tea spoon ghee in it. Heat two pieces of hot charcoal, put it in the bowl with ghee in it and close the lid tight it for an hour.