Laal Maas – Rajasthani Cuisine

Laal Maas – Rajasthani Cuisine

Laal Maas is a traditional red fiery curry prepared with goat/lamb, and one among the popular food in Rajasthani Cuisine. I have tried out Laal Maas few months back, never too pictures to update in blog. But this time recently I have been to Kava – Fairfield for their Marwari Food Festival, had Laal Maas and this wanted my hubby to prepare it again for him.

An easy, simple, delicious and heavenly dish for all the non-vegetarian (Meat Lovers). I have two types of red chillies, one is the regular one and the other in the byadagi chilli which gives color and is less spicy. In case you don’t get byadagi red chillies, you can substitute the recipe with regular red chilli powder and Kashmiri red chilli powder.

Taking this to Fiesta Friday, hosted by Angie@thenovicegarderner.

Goes out well with Naan, roti, pulao or any Indian flat breads. I have paired it with my all-time favorite Coconut milk rice.I have referred Chef Kunal Kapoor recipe for the making. Give a try…

Laal Maas

Laal Maas

Ingredients:

  • Mutton – 500 gm
  • Dry red chilli – 5 nos
  • Byadagi red chilli – 8 nos
  • Ginger-garlic paste – 5 tbsp
  • Curd / Yogurt – 1 cup or 5 tbsp
  • Garlic cloves – 8 nos
  • Onions – 250 gm
  • Cloves – 8 nos
  • Mustard oil – 4 tbsp
  • Ghee/Clarified buter – 1 tbsp
  • Salt to taste

Making of Laal Maas:

Preparation:

  • Chop the mutton to medium pieces, clean and keep it aside.
  • Soak red chillies in water for 15 to 20 mins, Grind them to a fine paste and keep it aside.
  • Peel the garlic and finely chop them into pieces.
  • Peel and thinly slice the onions (lengthwise).
  • Heat a pressure-cooker or a heavy bottomed vessel, pour the mustard oil, keep in high flame, and wait until the oil starts to smoke.
  • Remove from fire and bring it to room temperature, once it starts smoking.
  • Heat the oil, once it comes to room temperature, add cloves and onions, and cook until the onions turn brown in color.
  • Add the mutton pieces and cook for 5 mins in high flame.
  • Add the ginger-garlic paste and cook for 5 mins in high flame.
  • Pour the yogurt/curd followed by salt and cook in medium flame for 3 mins and simmer until the oil separates.
  • Pour a cup of water, cover and cook or pressure-cook for 3 to 4 whistles until the mutton pieces are cooked.
  • Meanwhile heat ghee/clarified butter in a small kadai, add the garlic pieces and cook until they start brown in color.
  • Open the lid, pour this garlic to the curry once when the mutton pieces are cooked.

Serve hot with any Indian flat breads or pulao.

 

3 Responses »

  1. Deepa,
    The color of this rich gravy sure drew me in! Love this Rajasthani recipe.
    Thanks for sharing it with us at Fiesta Friday!

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