Rajasthan x Mexico
Laal maas tacos
Slow cooked fiery mutton, pulled and tucked into tortillas. Rajasthan just met birria's cousin.
130 minTime
45 gProtein each
hotSpice
The red curry of the hunt3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original598kcal
45 gprotein
10 gfibre
130minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Soak the dried chillies in 100 ml hot water for 20 minutes. Grind with the garlic to a smooth paste.
- 2Mix the mutton with 150 g curd, salt and the chilli paste. Marinate 30 minutes, or overnight in the fridge.
- 3Heat the ghee in a heavy pan. Add the whole spices, then the sliced onions. Fry on medium for 12 minutes.
- 4Add the mutton with its marinade, coriander powder and Kashmiri chilli. Stir on high for 10 minutes.
- 5Add 400 ml water, cover and simmer on low for 75 minutes, stirring now and then. Or pressure cook 6 whistles and let the pressure release naturally.
- 6Lift out the meat, shred it and discard the bones. Return to the pan and reduce until the sauce clings.
- 7Warm the tortillas on a tawa. Fill with meat, cabbage, chopped onion and coriander. Drizzle the remaining curd and serve with lemon.
Serve it like this
Stand three tacos in a row on a dark plate, sauce glistening, with a ribbon of curd across them and lemon on the side.
