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Maas Sowetta (Lamb Corn Curry) Recipe
'Maas' means meat. Sowetta is a spiced curry sauce made with fresh corn kernels
This is a native of Rajasthan. You can use Goat meat, or Chicken. We will use leg of lamb, cut it in to 1½" cubes. For corn, I will use creamed corn to save on labor.
Ingredients
Marinate
1. Lamb: 1 Pound
2. Yogurt: 1 cup
3. Cayenne powder: 1¼ teaspoon
4. Coriander powder: 1 Tablespoon
5. Turmeric Powder: ½ teaspoon
6. Salt: ½ teaspoon
Masala
1. Onions finely chopped: 1¼ cups
2. Minced Garlic: 5 Tablespoons
3. Serrano: 10
4. Ghee: ½ cup
5. Cumin Seeds: 1¼ teaspoons
6. Fennel seeds: 1 teaspoon
7. Green Carrdamoms:5
8. Black Cardamoms: 2
9. Whole cloves: 6
10. Bay leaf: 1
11. Cinnamon stick 1" long: 2
Cooking
1. Water: 4 Cups
2. Corn creamed: 1 cup
Method
Marinate
1. Cut Lamb into 1½" cubes. Wash, rinse, set aside.
2. Hang Yogurt in Muslin cloth for 2 hours. Stir in remaining marinate spice and the Lamb.
3. Marinate at room temperature for one hour.
Masala
1. Grind Onions, Garlic and Serrano in a food processor. Set aside.
2. Heat Ghee in a heavy bottom pan. Add spices sauté for two minutes.
3. Add the Ground onion mixture. Sauté till onions are translucent.
4. Transfer in the Marinate and Lamb. Continue Sauté till almost all the moisture is gone.
Cooking
1. Add ½ cup of water. Cook on medium heat covered till water is half gone.
2. Repeat step one till all water is used leaving behind tender lamb in loose gravy. It will take about 25 minutes.
2. Add crushed corn. Cook covered another 5 minutes.