Laal Maas Pattice

Instructions

1. 1

   Pressure Cook the Mutton

   • Heat mustard oil in a pressure cooker over medium heat. Once hot, add green cardamoms, black cardamom, cloves, and the cinnamon stick. Sauté for 30 seconds until fragrant.
   • Add the finely chopped onion and cook for 6-7 minutes until it turns golden brown.
   • Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Add the Mathania chili paste, turmeric powder, and coriander powder. Sauté the masala for 2-3 minutes until oil starts to separate from the mixture.
   • Add the mutton pieces and salt. Sear on high heat for 4-5 minutes, stirring occasionally.
   • Lower the heat, add the whisked curd, and stir continuously for 2 minutes to prevent it from curdling.
   • Pour in 1 cup of water, stir well, and secure the pressure cooker lid. Cook on high heat for 1 whistle, then reduce the heat to low and cook for 25-30 minutes until the mutton is fall-apart tender.
2. 2

   Prepare the Pattice Mixture

   • Allow the pressure to release naturally before opening the cooker. The mutton should be extremely soft.
   • Using two forks, shred the mutton pieces directly in the cooker. If there is any excess liquid, cook on high heat, stirring constantly, until the mixture is thick and dry. This step is crucial for binding.
   • Transfer the shredded mutton mixture to a large mixing bowl and let it cool slightly.
   • Add the mashed potatoes, garam masala, and chopped coriander leaves to the bowl. Mix thoroughly until everything is well combined. Taste and adjust salt if necessary.
3. 3

   Infuse with Smoke (Dhungar Method)

   • Make a small well in the center of the mutton mixture. Place a small steel bowl or a piece of aluminum foil in the well.
   • Using tongs, heat the piece of charcoal over a direct flame until it is red hot.
   • Carefully place the hot charcoal into the small bowl. Immediately pour the ghee over the charcoal; it will begin to smoke instantly.
   • Quickly cover the large bowl with a tight-fitting lid or aluminum foil to trap the smoke. Let it infuse for 5-7 minutes.
   • Remove the lid and carefully discard the bowl with the charcoal. Gently mix the smoky flavor into the pattice mixture.
4. 4

   Shape and Fry the Patties

   • Divide the mixture into 12 equal portions. Lightly grease your palms and shape each portion into a round, flat pattice, about 1/2-inch thick.
   • Spread the breadcrumbs on a plate. Gently coat each pattice on all sides with breadcrumbs, shaking off any excess. For best results, refrigerate the coated patties for 30 minutes to help them firm up.
   • Heat the vegetable oil in a wide, non-stick pan over medium heat for shallow frying.
   • Carefully place 3-4 patties in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until they are golden brown and crisp.
   • Using a slotted spoon, remove the fried patties and place them on a plate lined with paper towels to absorb excess oil. Repeat with the remaining patties.
5. 5

   Serve

   • Serve the Laal Maas Pattice hot, garnished with fresh coriander, alongside mint chutney, yogurt dip, or thinly sliced onions.