“Men Look Hot When They Cook”
Signature dish by the Master Chef
To proof this saying RAHAGIRI-FOOD presenting you a series on the signature dishes by the famous chefs of India. We will feature the master chefs from the five-star resorts & hotels in the Lifestyle section on our website-www.rahagiri.com
In this series, you will find the authentic & finest recipes which are close to chef’s heart. Here the chefs will share the secret of their mouthwatering preparations.
LAL MAANS
INGREDIENT
PORTION 1
SERVES 2
| S.NO | INGREDIENT | QUANTITY |
| 1 | MUTTON CURRY CUT (LEG) | 200 GMS |
| 2 | YOGHUT | 60 GMS |
| 3 | RED CHILLY PASTE | 40 GMS |
| 4 | SALT | TO TASTE |
| 5 | RED CHILLY WHOLE | 5 NOS |
| 6 | CARDAMOM SMALL | 5 GMS |
| 7 | CLOVES | 2 GMS |
| 8 | CINNAMON | 1 GMS |
| 9 | MACE | .5 GMS |
| 10 | DESI GHEE | 20 GMS |
| 11 | GARAM MASALA PWD | 2 GMS |
| 12 | CORRIENDER PWD | 10 GMS |
| 13 | SLICED ONIONS | 60 GMS |
| 14 | GINGER GARLIC PASTE | 20 GMS |
METHOD
Select the prime cuts of mutton leg, marinate the mutton leg with yoghurt, half of the red chilly paste and salt. This mixture has to be kept overnight so that the mutton tenderizes. Now heat desi ghee in a handi, add the whole spices and allow crackling. Now add the sliced onions and fry till they turn golden brown. Add the ginger garlic paste and fry for another 5 minutes. Now add the marinated mutton and bhunao on medium heat till the yoghurt gets dissolved. Now add the coriander powder and the remaining red chili paste and cook till the oil starts to leave the masala.
Now pour in some water if required, bring to boil and simmer till the lamb gets cooked.
Lastly place a small bowl in the handi, put a live burning charcoal in the bowl and put 2 pcs of cloves. Pour some melted desi ghee in the bowl. Cover immediately; allow the smoke to get infused with the gravy.
Serve hot with roti.
Step by Step video-Recipe-Laal Maans
About the Chef:
CHEF AVINASH JHA
Executive Chef, Jaypee Vasant Continental
Avinash Jha, Executive Chef at Jaypee Vasant Continental, New Delhi brings more than 16 years of experience to the table from different domains of the hotel industry. The kitchen in particular witnesses his expertise in both Indian and International cuisines. Italian, Continental, Western Grill or an Oriental Cuisine, the magic in his fingers savors your desire for an exquisite meal.
A master for taste and flavors, his passion for food has made him travel to some of the best restaurants in the country. Peshwari at the Rajputana Sheraton; Suvaran Mahal at the Taj Rambagh and Jamavar at the Leela, Bangalore still bestow his signature dishes.
Avinash has been actively involved with cookery TV shows and write ups in leading magazines, namely Upper Crust and Food and Traveler.
