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…
- 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:
- 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.
This is was my second time to cook with Turnip, earlier I have shared a Turnip Stir-fry recipe. The vegetable turnip was new to me and started surfing recipes for turnip, ended up my surfing when I saw that turnip pairs well with Lamb and thought why should not try out turnip lamb combination in Indian style. Also I you can check out my other lamb and veggie combination – Lamb potato curry, Lamb Ridgegourd curry and Lamb with Brinjal curry.
The curry was good with steamed rice and egg, but it will be too good with chapathi or any Indian breads. It has a good taste with wonderful and unique aroma (both turnip and lamb). Let us move on to the recipe…
Lamb Turnip Curry / Turnip Kari Kulambu
- Lamb / Mutton – ½ kg
- Turnip – ¼ kg
- Onions – 1 ½ nos
- Mustard seeds – ¼ tsp
- Cumin seeds – 2 ¼ tsp
- Turmeric powder – ½ tsp
- Chili powder – 1 tsp
- Coriander powder – 1 ½ tsp
- Ginger-garlic paste – 1 tbsp
- Grated coconut – 3 tbsp
- Curry leaves – two sprigs
- Salt to taste
- Gingelly oil or cooking oil – 1 tbsp
Temperd with spices, onions and getting cooked with coconut paste
With spice powders
With lamb and turnip pieces
About to pressure-cook
Lamb Turnip Curry / Turnip Kari Kulambu
- Clean and chop the lamb (goat) pieces into medium size.
- Peel and chop the turnip into medium pieces.
- Peel and finely chop the onions.
- Grind the grated coconut along with 2 tsp of cumin seeds to a fine paste by adding little water.
- Heat oil in a pressure-cooker, add in the mustard, cumin seeds and curry leaves. Wait until they crackle.
- Add in the onions along with the ginger-garlic paste and cook for few mins, until the raw smell goes off.
- Pour in the ground coconut mixture and cook until the raw smell goes off or until the coconut paste turns brown in color.
- Add in the chili powder, turmeric powder, coriander powder and cook for a min.
- Add In the lamb pieces along with the turnip pieces followed by salt and cook until the raw smell goes off.
- Pour in two cups of water and pressure-cook for 3 whistles.
- Remove the lid, when the pressure subsides and transfer to a bowl.
Serve hot along with steamed rice for lunch or along with chapathi for dinner.
Really today I am damn tired (^o^). From morning, I have been running for market, then cleaning home – this job is yet to finished, few more rooms yet to be done, evening visit by guests and then I got a little time to sit. Again started planning for the dinner. I love to cook, but the problem with me is selecting the menu – What to cook (choosing the main ingredient), How to cook (new recipe or familiar one or innovative recipe). Since being a weekend and whole family at home, started a discussion what to cook and how to cook. But finally as usually everyone skipped out from the question and I started breaking my head and opened the refrigerator to check out what I got in home. When I opened the freezer, I found at the Lamb head lying in a box, so finally decided to cook the lamb head with dosa. As the first step was over, I started hunting for a recipe. Atlast was not satisfied with any of the recipes and I started to do discover my very own recipe, also applied it to the dish and the dish came out very well. I loved to have that curry with dosa, since because of the mouth-watering taste, I had one more dosa than usually I have. So I am about to share the recipe with every one. Had a satisfied dinner, feeling sleepy (-_-)zzz, going to hit my bed. Click Lamb Head curry/Aatu thala kuzhambu for recipe.
Dosa with Lamb head curry / Aatu thala kuzhambu