Laal Maas Paratha

1. 1

   Step 1

   • a.Prepare Chili Paste & Marinate Mutton (35 minutes)
   • b.Soak the dried Mathania red chilies in 1 cup of hot water for 30 minutes until they are soft.
   • c.Drain the chilies (reserving the water) and grind them into a smooth, fine paste. Use a little of the soaking water if needed.
   • d.In a large bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, turmeric powder, and 1 tsp of salt. Mix thoroughly to coat the mutton. Let it marinate for at least 30 minutes.
2. 2

   Step 2

   • a.Cook the Laal Maas Filling (50 minutes)
   • b.Heat mustard oil in a pressure cooker over medium-high heat until it just begins to smoke. Reduce the heat to medium.
   • c.Add the whole spices: cloves, black peppercorns, black cardamom, and cinnamon stick. Sauté for 30 seconds until fragrant.
   • d.Add the finely chopped onions and fry for 10-12 minutes, stirring occasionally, until they are deep golden brown.
   • e.Add the marinated mutton and sear on high heat for 5-7 minutes, stirring, until the mutton is browned on all sides.
   • f.Stir in the prepared red chili paste, coriander powder, and cumin powder. Cook for 5 minutes, stirring constantly, until the oil begins to separate from the masala.
   • g.Add 1 cup of water and the remaining 0.5 tsp of salt. Stir well, secure the pressure cooker lid.
   • h.Cook on high heat for 1 whistle, then reduce the heat to medium-low and cook for 25-30 minutes (or 6-7 whistles) until the mutton is fall-apart tender.
   • i.Allow the pressure to release naturally. Open the lid and turn the heat to high. Cook, stirring frequently, until all the liquid has evaporated and you are left with a very dry masala clinging to the mutton. This step is crucial for a non-soggy filling.
   • j.Turn off the heat. Stir in the garam masala and chopped coriander leaves. Allow the filling to cool completely.
3. 3

   Step 3

   • a.Prepare Dough & Shred Filling (25 minutes)
   • b.While the mutton cooks, prepare the dough. In a mixing bowl, combine the atta, 0.5 tsp salt, and 1 tbsp vegetable oil.
   • c.Gradually add water and knead for 8-10 minutes to form a soft, smooth, and pliable dough. Cover with a damp cloth and let it rest for at least 20 minutes.
   • d.Once the mutton filling is cool enough to handle, use two forks or your hands to shred the meat into fine pieces. Ensure it's mixed well with the masala.
4. 4

   Step 4

   • a.Stuff and Roll the Parathas (15 minutes)
   • b.Briefly knead the rested dough again and divide it into 8 equal-sized balls.
   • c.Take one dough ball, dust it with dry atta, and roll it into a small circle (about 4 inches in diameter).
   • d.Place a generous amount (about 2-3 tbsp) of the shredded laal maas filling in the center.
   • e.Bring the edges of the dough together, pleating as you go, and seal them at the top. Gently flatten the stuffed ball with your palm.
   • f.Lightly dust the stuffed ball with more atta and carefully roll it out into a 6-7 inch paratha. Apply even, gentle pressure to prevent tearing.
5. 5

   Step 5

   • a.Cook the Parathas (15 minutes)
   • b.Heat a tawa (flat griddle) over medium-high heat.
   • c.Place a rolled paratha on the hot tawa. Cook for about 1 minute until small bubbles appear on the surface.
   • d.Flip the paratha and apply about 1/2 tsp of ghee to the cooked side.
   • e.Flip again after 45 seconds. Apply ghee to the other side.
   • f.Press down gently with a spatula, rotating and flipping every 30 seconds, until both sides are golden-brown with crispy spots. Each paratha will take about 3-4 minutes to cook.
   • g.Repeat for all remaining parathas, serving them hot off the tawa.
6. 6

   Step 6

   • a.Serve
   • b.Serve the hot Laal Maas Parathas immediately with a side of cooling mint raita, plain curd, or a simple onion salad.

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