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Laal Maas in Bread Bowl

Tejasvi Chandela

Tejasvi Chandela

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.

Preparation Time

Preparation Time

10-12 Min

Cooking Time

Cooking Time

15-20 Min

Meal Type

Meal Type

main course

Difficulty

Difficulty

MEDIUM

Difficulty

Serves

4

Ingredients For Laal Maas in Bread Bowl Recipe

  • 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

How to make Laal Maas in Bread Bowl Recipe?

  1. Heat ghee in a pan. Add cinnamon stick, bblack cardamom, sliced onions and sauté until onions turn brown.
  2. Add red chilli powder, coriander powder, turmeric powder and sauté.
  3. Add mutton and sauté. Add water and mix again.
  4. Add ginger garlic paste, curd, salt and mix.
  5. Cover the pan and cook the mutton for 30-45 minutes.
  6. In a bowl, mix all-purpose flour, salt, castor sugar, chopped garlic and dry yeast.
  7. Add unsalted butter, egg, warm milk and mix thoroughly.
  8. Knead the mixture into a smooth dough and let it ferment for 30 mins.
  9. Roll out the dough using a rolling pin and cut it into the size of the baking tin using a knife.
  10. Spread the dough into the tin.
  11. Divide the remaining dough into small balls and stuff them with mozzarella cheese. Place the balls in the tin.
  12. Proof the dough for 60 minutes and bake in a preheated oven at 180 C for 15 mins.
  13. Unmould the baked bread bowl.
  14. Place the Laal Maas at the centre of the bread bowl and garnish it with coriander leaves and ginger juliennes.

View Step by Step Recipe

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Heat ghee in a pan. Add cinnamon stick, bblack cardamom, sliced onions and sauté until onions turn brown.

digitalCover

Add red chilli powder, coriander powder, turmeric powder and sauté.

digitalCover

Add mutton and sauté. Add water and mix again.

digitalCover

Add ginger garlic paste, curd, salt and mix.

digitalCover

Cover the pan and cook the mutton for 30-45 minutes.

digitalCover

In a bowl, mix all-purpose flour, salt, castor sugar, chopped garlic and dry yeast.

digitalCover

Add unsalted butter, egg, warm milk and mix thoroughly.

digitalCover

Knead the mixture into a smooth dough and let it ferment for 30 mins.

digitalCover

Roll out the dough using a rolling pin and cut it into the size of the baking tin using a knife.

digitalCover

Spread the dough into the tin.

digitalCover

Divide the remaining dough into small balls and stuff them with mozzarella cheese. Place the balls in the tin.

digitalCover

Proof the dough for 60 minutes and bake in a preheated oven at 180 C for 15 mins.

digitalCover

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.

Laal Maas in a Bread Bowl is a one-of-a-kind combination of laal maas (red meat) and bread. For this dish, Chef Tejasvi cooks the laal maas in the traditional method with all the herbs and spices. She bakes a bread cheese bowl. Then she fills the cheesy bread bowl with the laal maas curry.

The zesty and finger-licking laal maas and the cheesy, gooey bread bowl Chef Tejasvi’s Laal Maas in a Bread Bowl is a warm and delicious combination.