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Laal Maas in a Bread Bowl is a unique combination of red meat curry and bread. Chef Tejasvi Chandela brings this unique sweet and savoury combo to your kitchen.
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Ingredients
For Laal Maas
4 tbsp ghee
1 cinnamon stick
2 black cardamom
1/2 cup sliced onions
1 1/2 tsp red chilli powder
1 1/2 tsp coriander powder
1 tsp turmeric powder
1/2 kg mutton
water as required
1 tbsp ginger garlic paste
1 cup curd
salt to taste
For Bread Bowl
1 1/4 cup all-purpose flour
salt to taste
2 tbsp castor sugar
1/4 cup chopped garlic
1 1/4 tsp dry yeast
1 1/2 tbsp unsalted butter
1 egg
1/2 cup warm milk
mozzarella cheese
chopped coriander leaves
ginger juliennes for garnish
PREPARATION
- Heat ghee in a pan. Add cinnamon stick, bblack cardamom, sliced onions and sauté until onions turn brown.
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- Add red chilli powder, coriander powder, turmeric powder and sauté.
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- Add mutton and sauté. Add water and mix again.
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- Add ginger garlic paste, curd, salt and mix.
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- Cover the pan and cook the mutton for 30-45 minutes.
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- In a bowl, mix all-purpose flour, salt, castor sugar, chopped garlic and dry yeast.
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- Add unsalted butter, egg, warm milk and mix thoroughly.
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- Knead the mixture into a smooth dough and let it ferment for 30 mins.
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- Roll out the dough using a rolling pin and cut it into the size of the baking tin using a knife.
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- Spread the dough into the tin.
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- Divide the remaining dough into small balls and stuff them with mozzarella cheese. Place the balls in the tin.
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- Proof the dough for 60 minutes and bake in a preheated oven at 180 C for 15 mins.
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- Unmould the baked bread bowl.
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- Place the Laal Maas at the centre of the bread bowl and garnish it with coriander leaves and ginger juliennes.
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