Laal Maas Recipe | Make Rajasthani Laal Maas Recipe Step by Step
Laal Maas Recipe | Make Rajasthani Laal Maas Recipe Step by Step – Laal Maas literally translates to “Red Meat”. It is a spicy and tangy mutton delicacy that gets its colour & flavour from red chillies and loads of garlic.
Unarguably, lal maas is the most famous Rajasthani non vegetarian dish famous outside of Rajasthan. The recipe is controversial too. It differs, though not significantly from Jaipur to Jodhpur.
It is firmly believed that the hotbed of lal maas is in Udaipur. I remember watching in a television program, Maharana Shriji Arvind Singh Mewar showing an urn full of spice masala for Laal Maas.
A lot of articles on Google mention his culinary prowess and taste for Laal Maas, hence solidifying the attribution to the custodian of Mewar.
What kind of chillies are used for Laal Maas?
Traditionally, Rajasthani laal maas recipe uses Mathania chillies. Mathania is a village situated in Jodhpur District and is famous for its Red Chillies. These chillies are renowned all over the world for it’s pungency and colour.
In the older times Lal Maas used to be made with wild boar or deer, so Mathania chillies veiled the gamy odour of the meat and imparted the deep red colour to the dish as well.
You can also use Kashmiri red chilli powder instead if Mathania Chillies are not available where you live. Or, you can buy Mathania Chillies directly from amazon.
Rajasthani Laal Maas Recipe - Frequently Asked Questions
Are Mathania Chillies really hot?
Do remember Mathania chilli isn’t hot in nature and is used in combination with hotter red chilies commonly available to impart the heat to the dish.
What do I serve Rajasthani Laal Maas with?
Laal Maas is traditionally served with Bajre Ki Roti or Makki Ki Roti, but you can definitely serve it with steamed rice or any Indian bread of your choice like Naan, Lachha Paratha or Phulka.
Can I pressure cook Laal Maas recipe?
You can surely use a pressure cooker to cook Rajasthani lal maas recipe to fasten the cooking process. However, traditionally it was cooked on slow fire for almost 3 hours.
Once the meat has bhuno well for about 30 minutes, transfer the contents to a pressure cooker and give it three whistles. Then, proceed with the dhungar process at the end to impart the final flavour.
What is dhungar?
Dhungar is an ancient technique of smoking and infusing the flavour of burnt charcoal smoke into a dish.
For dhungar, simply place the piece of natural lump charcoal directly on top of a gas burner. With the heat on full, burn the charcoal directly over the flames till it is visibly red from flames.
Place a small steel bowl in the middle of the dish you want to smoke with dhungar. Place the red charcoal on it. Pour a teaspoon of ghee on top of it. You will see smoke arising from it continuously. Now cover it for a a few minutes. Dhungar is done.
Recipe Recommendations & Suggestions
| Cooking Tools Recommended | Recommended Ingredients |
| Mathania Mirch |
How to make Rajasthani Lal Maas from scratch at home?
Get your ingredients ready for Rajasthani Laal Maas recipe. Make the mathania chilli paste and mince ginger and garlic. Blend kashmiri red chilli powder with curd.
Clean up the mutton or lamb. Smoke the mustard oil and cool it. Slice the onions. Peel the garlic for dhungar and seasoning the oil.
Heat up the mustard oil again and add whole spices and 5 garlic cloves. Then, fry the onions till they are translucent. Do not brown the onions else the colour of laal maas will be brown instead of red.
Fry the onions till translucent
Add the mutton and fry it for 2 minutes on high heat. Then reduce the heat to low and let it cook stirring in between. It should change its colour.
Add the mutton and fry it for 2 minutes on high heat. Then reduce the heat to low and let it cook stirring in between. It should change its colour.
Once the colour changes, add the minced ginger and garlic paste to the mutton and cook for 5 minutes. Keep stirring in between so that the ginger-garlic mince does not stick to the cooking vessel.
Add minced ginger garlic to the mutton
Add the mathania chilli paste, coriander & turmeric powder and salt, mix it really well and keep cooking the mutton. This process is called bhuno. Overall, this process will take you at least 20 minutes from the time you add mutton to the oil.
Once this is done, increase the heat, add the yoghurt & regular red chillies mix and keep stirring it well till the yoghurt is well incorporated and the gravy comes to a boil.
Add the laal maas chilli paste
Now, heat up a tablespoon of ghee in a round, steel ladle. Add the remaining whole garlic cloves Let the garlic become fragrant and golden. Add this golden garlic to the mutton and stir it in nicely.
Take 1 tablespoon of ghee in a steel ladle and fry garlic till golden.
Now we will prepare the dhungar and infuse the laal maas with a smoky flavour. For dhungar simply place a piece of coal over fire and remove it when red hot.
Place a small steel bowl right in the middle of laal maas. Add the red coal to this bowl. Now add a teaspoon of ghee over it. You will see white smoke emanate out of it. Cover the cooking vessel with its lid and let it be covered for at least 3 minutes for the smoke to infuse.
Heat up the coal till red
Remove the steel bowl after 3 minutes. Give the mutton a nice stir and let it rest for another minutes covered. Remove to your serving bowl and serve.
Authentic rajasthani laal maas
Laal Maas - Authentic & Easy Rajasthani Laal Maas Recipe
Ingredients
- 750 grams Mutton Curry Cut (From the shoulder on the bone)
- 1 piece Bay Leaf
- 1 tablespoon Coriander Seeds
- 10 piece Cloves
- 2 inch Cinnamon
- 2 piece Black Cardamom
- 2 inch Ginger mince
- 20 piece Garlic Cloves Mince (10 and Keep aside (10))
- 2 Teaspoon Kashmiri Red Chilli Powder
- 400 gram Yoghurt Creamy or Full fat homemade curd
- 1 piece Tomato For the chilli paste
- 10 piece Mathania Red Chillies You can use Guntur or Kashmiri as well
- 150 ml Mustard Oil
- 1.5 Tablespoon Ghee (1 tbsp For frying garlic (0.5 tbsp) for dhungar)
- 1 piece Coal for dhungar
- 1 Tablespoon Coriander Powder
- 0.25 Teaspoon Turmeric Powder
- 0.25 Teaspoon Salt
- 0.5 Teaspoon Black Salt
- 2 Teaspoon Red Chilli Powder
Instructions
- Get your ingredients ready for Rajasthani Laal Maas recipe.
- Make the mathania chilli paste and mince ginger and garlic.
- Blend regular red chilli powder with curd.
- Clean up the mutton or lamb.
- Smoke the mustard oil and cool it.
- Slice the onions.
- Peel the garlic for dhungar and seasoning the oil.
- fry the onions till they are translucent. Do not brown the onions else the colour of laal maas will be brown instead of red.
- Add the mutton and fry it for 2 minutes on high heat. Then reduce the heat to low and let it cook stirring in between. It should change its colour.
- Once the colour changes, add the minced ginger and garlic paste to the mutton and cook for 5 minutes. Keep stirring in between so that the ginger-garlic mince does not stick to the cooking vessel.
- Add the mathania chilli paste, coriander & turmeric powder and salt, mix it really well and keep cooking the mutton. Overall, this process will take you at least 20 minutes from the time you add mutton to the oil.
- Once this is done, increase the heat, add the yoghurt & regular red chillies mix and keep stirring it well till the yoghurt is well incorporated and the gravy comes to a boil.
- Now, heat up a tablespoon of ghee in a round, steel ladle. Add the remaining whole garlic cloves. Let the garlic become fragrant and golden. Add this golden garlic to the mutton and stir it in nicely.
- Now we will prepare the dhungar and infuse the laal maas with a smoky flavour. For dhungar simply place a piece of coal over fire and remove it when red hot.
- Place a small steel bowl right in the middle of laal maas. Add the red coal to this bowl. Now add a teaspoon of ghee over it. You will see white smoke emanate out of it. Cover the cooking vessel with its lid and let it be covered for at least 3 minutes for the smoke to infuse.
- Remove the steel bowl after 3 minutes. Give the mutton a nice stir and let it rest for another minutes covered. Remove to your serving bowl and serve.
Notes - Rajasthani Laal Maas Recipe
- Use meat that is fresh and from a young animal.
- This recipe calls for mathania chillies but at times it may not be possible for your to be able to get them. You can use bright red dry chillies of any variety for this recipe. However, to get a flavour similar to mathania, simply add a half of teaspoon of brown sugar to the mutton towards the end.
- Coriander seeds are used a lot in Rajasthani cuisine. Many recipes use it and many suggest against it. This recipe uses it, but you can avoid if you wish.
- Use a lot of garlic in laal maas and your flavour will be deeper.
- Use a really creamy yoghurt or homemade full fat curd to balance out the chilli quotient and getting a robust gravy.
- You can avoid using the tomato as well. Make the chilli paste simply without the tomato. My recipe uses only one so it really doesn’t have much of an impact on the curry but it definitely helps in making the paste.
- Laal Maas doesn’t have a thick gravy or a masala. It is more of a runny nature and is best eaten with a bajra roti.
FINALLY, TO SUM IT UP
Rajasthani laal maas recipe
Laal Maas Recipe | Make Rajasthani Laal Maas Recipe Step by Step – Laal Maas literally translates to “Red Meat”. It is a spicy and tangy mutton delicacy that gets its colour & flavour from red chillies and loads of garlic.
Unarguably, lal maas is the most famous Rajasthani non vegetarian dish famous outside of Rajasthan. The recipe is controversial too. It differs, though not significantly from Jaipur to Jodhpur.
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