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