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Rajasthani Laal Maas Recipe

Laal Maas - Authentic & Easy Rajasthani Laal Maas Recipe

Sumit Malhotra
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.
5 from 3 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main Course
Cuisine Indian, Rajasthani
Servings 4 people
Calories 321 kcal

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.
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