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.
750gramsMuttonCurry Cut (From the shoulder on the bone)
1pieceBay Leaf
1tablespoonCoriander Seeds
10pieceCloves
2inchCinnamon
2pieceBlack Cardamom
2inchGingermince
20pieceGarlic ClovesMince (10 and Keep aside (10))
2TeaspoonKashmiri Red Chilli Powder
400gramYoghurtCreamy or Full fat homemade curd
1pieceTomatoFor the chilli paste
10pieceMathania Red ChilliesYou can use Guntur or Kashmiri as well
150mlMustard Oil
1.5TablespoonGhee(1 tbsp For frying garlic (0.5 tbsp) for dhungar)
1pieceCoalfor dhungar
1TablespoonCoriander Powder
0.25TeaspoonTurmeric Powder
0.25TeaspoonSalt
0.5TeaspoonBlack Salt
2TeaspoonRed 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.