Rajasthani Laal Maas Recipe-Mutton In Red Spicy Gravy

Name: Rajasthani Laal Maas Recipe-Mutton In Red Spicy Gravy
Prep time: 50 min
Cuisine: Rajasthani
Ingredients: 10 Kashmiri dry red chillies; soaked in water for atleast 20 minutes; 500 grams Mutton; cut into 1 inch pieces; 1/2 cup Curd (Dahi / Yogurt); 1 teaspoon Cumin seeds (Jeera); 2 teaspoons Cumin powder (Jeera); 2 teaspoons Coriander Powder (Dhania); 1/2 teaspoon Turmeric powder (Haldi); 2 tablespoons Ginger Garlic Paste; Ghee; as required; 2 Brown cardamom (Badi Elaichi); 3 Cardamom (Elaichi) Pods/Seeds; 1 inch Cinnamon Stick (Dalchini); 3 Cloves (Laung); 1 Bay leaf (tej patta); 3 Onions; finely chopped; 1/2 teaspoon Garam masala powder; Salt; to taste; Coriander (Dhania) Leaves; Few sprigs; chopped for garnish; For Coal Smoking; 3 Charcoal; pieces

By Admin

Prep Time Total in 50 M

Course Dinner

Cuisine Rajasthani

Diet Non Vegeterian

Laal Maas is a very popular non-veg recipe in Rajasthan. It is a fiery meat curry which is made with the combination of Kashmiri red chillies and other popular spices of Rajasthan. It is made in many ways but the authentic one is made with the use of dry red chillies.

Ingredients

10 Kashmiri dry red chillies
soaked in water for atleast 20 minutes
500 grams Mutton
cut into 1 inch pieces
1/2 cup Curd (Dahi / Yogurt)
1 teaspoon Cumin seeds (Jeera)
2 teaspoons Cumin powder (Jeera)
2 teaspoons Coriander Powder (Dhania)
1/2 teaspoon Turmeric powder (Haldi)
2 tablespoons Ginger Garlic Paste
Ghee
as required
2 Brown cardamom (Badi Elaichi)
3 Cardamom (Elaichi) Pods/Seeds
1 inch Cinnamon Stick (Dalchini)
3 Cloves (Laung)
1 Bay leaf (tej patta)
3 Onions
finely chopped
1/2 teaspoon Garam masala powder
Salt
to taste
Coriander (Dhania) Leaves
Few sprigs
chopped for garnish
For Coal Smoking
3 Charcoal
pieces

Instructions

Step 1

To begin making the Rajasthani Laal Maas recipe, add water in a heavy bottomed pan

Step 2

Add the soaked kashmiri red chillies and all the dry spices including cumin seeds, black cardamoms, green cardamoms, cinnamon stick, cloves, bay leaf into the water

Step 3

Let it boil and switch off the flame once the dry red chillies becomes soft

Step 4

Let it cool a bit, retain the water and then grind the spices into a fine paste in a mixer grinder

Step 5

In a large mixing bowl, add mutton, yogurt, cumin powder, coriander powder, turmeric powder, one tablespoon ginger garlic paste and the dry red chilli paste which we prepared in the beginning

Step 6

Mix everything well and set aside to marinate in the refrigerator for an hour

Step 7

Heat ghee in a heavy bottomed pan

Step 8

Add onions and sauté till they turn light brown in colour

Step 9

Add the remaining ginger garlic paste and sauté for a minute

Step 10

Add the marinated mutton to the onions and sauté on high heat for two to three minutes

Step 11

Add the required salt and water (which we retained from boiling the dry red chillies) into the pan

Step 12

Cover the pan with a lid and let it cook for 20 to 25 minutes

Step 13

You can add more water if you want watery consistency

Step 14

Once the mutton is cooked, light the piece of charcoal, place it in a small metal bowl and place the bowl in the centre of the pan

Step 15

Add two to three cloves to the coal, pour some ghee and quickly cover the pan with a lid and set aside for two to three minutes

Step 16

Remove the charcoal bowl,put the curry back on heat, add garam masala and give a quick stir before removing from heat

Step 17

Transfer to a serving bowl and garnish it with coriander leaves

Step 18

Serve Rajasthani Laal Maas with hot Phulkas, steamed rice or Baati

Step 19

It is usually made during special occasions and festivals in Rajasthan