My Hari Mirch ka Maas

Updated: Oct 20, 2021


A Rajasthani delicacy spiced with Green Chillies, which is a refreshing little cousin of the rather more popular Laal Maas.


I used two types of Green chillies for my recipe, for a lack of name, I am calling them Long (less spicy) Green Chillies and Short (more spicy) Green Chillies; reference images below -





Ingredients

  • Mutton (shoulder/ raan) - 1 kg

  • Long Green Chillies - 250 g

  • Small Green Chillies : 4-5 (or as hot as you like it)

  • Onions (sliced) : 3 large

  • Yoghurt : 1 cup

  • Fresh Mint Leaves : 1 handful

  • Fresh Coriander Leaves : 2 handfuls

  • Desi Garlic : 10-12 cloves

  • Fresh Ginger : an inch cube

  • Lemon : Juice 1/2 a lemon

  • Cumin seeds : 1 regular spoonful

  • Whole Garam Masala : 1 regular spoonful

  • Powdered Garam Masala : 1 regular spoonful

  • Coriander Powder : 2 regular spoonfuls

  • Turmeric powder : 1/2 a spoon

  • Himalayan Pink Salt : to taste

  • Groundnut Oil : 1/3rd cup

  • Water : 1/2 litre

Recipe

  • First, slice 4-5 of the long chillies and keep them aside, chop up rest of the chillies.

  • To make the marinade, put the chopped chillies, fresh mint, one handful of fresh coriander leaves, garlic, ginger and cumin seeds along with the lemon juice and some salt in a blender and make a fine paste.

  • Wash and clean your mutton. In a large bowl add the yoghurt and marinade blend, mix it well and coat the mutton pieces nicely in the mixture.

  • Refrigerate for 3-5 hours.

  • Warm up a handi (tapered vessel), add the groundnut oil, whole garam masala and thinly sliced onions to it.

  • Caramelise the onions slowly, on a low flame, till they turn soft and mushy of a caramel color.

  • Add the dry spice powders now - garam masala, turmeric powder, coriander powder and salt to taste. Throw in your sliced green chillies at this point.

  • Next, immediately add in your marinated mutton and cook on a medium to high flame for about 10 minutes, folding continuously so that the masala doesn't burn.

  • Reduce the flame back to sim again, pick out the mutton pieces and put them in a pressure cooked with the water, while the masala keeps cooking in the handi for another 10-15 min.

  • Pressure cook the mutton on low flame for about 30 min or till mutton is tender.

  • Add the mutton back to the masala in the handi and bring it all together by cooking it for 5 more minutes, while adjusting the salt and adding in a handful of freshly chopped coriander leaves.

Viola!

Enjoy the Hari Mirch ka Maas nice and hot with roomali roti.


For more such recipes and healthy eating tips click here. Leave me a message to work with me on your specific health concerns and goals.

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