Rajasthani Laal Maas

Name: Rajasthani Laal Maas
Total time: 3600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 500 gms mutton on bone; 4 tbsp mustard oil; 2 medium onions finely sliced; 1 tbsp ginger garlic paste; 6-8 Mathania chillies or Kashmiri red chillies de-seeded; 2 tbsp ginger garlic paste; 2 tbsp coriander powder; 2 tbsp cumin powder; 1/2 tsp turmeric powder; 1/2 cup curd; 1 1/2 tsp salt; 5 green cardamoms; 2 black cardamoms; 5 cloves; 1 inch piece cinnamon; 1 bay leaf; 1/2 tsp garam masala; 1 tbsp chopped green coriander leaves

Madhu Bindra @madhubindra

Spicy and flavorful, the Laal Maas is a fiery hot curry from Rajasthan. It is just as easy to make at home. Try out this easy to cook recipe. #GA4 #Week25 #Rajasthani

Madhu Bindra @madhubindra

Spicy and flavorful, the Laal Maas is a fiery hot curry from Rajasthan. It is just as easy to make at home. Try out this easy to cook recipe. #GA4 #Week25 #Rajasthani

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Ingredients

1 hour

2 servings

500 gmsmutton on bone
4 tbspmustard oil
2medium onions finely sliced
1 tbspginger garlic paste
Marinade
6-8Mathania chillies or Kashmiri red chillies de-seeded
2 tbspginger garlic paste
2 tbspcoriander powder
2 tbspcumin powder
1/2 tspturmeric powder
1/2 cupcurd
1 1/2 tspsalt
Garam Masala
5green cardamoms
2black cardamoms
5cloves
1 inch piece cinnamon
1bay leaf
For garnish
1/2 tspgaram masala
1 tbspchopped green coriander leaves

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Steps

1 hour

1

Soak 6-8 red chillies in warm water for 2-3 hours or overnight. In case you are using Kashmiri red chillies, make sure they are de-seeded. Once softened, add about 2 tbsp of water and blend into a smooth paste. Keep aside.
2

To marinate the mutton, take the mutton pieces in a large bowl. Add the curd, ginger garlic paste, cumin powder, coriander powder, turmeric powder, and salt.
3

Add the red chilli paste. Mix until the mutton pieces are well coated. Keep aside to marinate for at least half an hour.
4

Heat the mustard oil to the smoking point and let it cool a bit. Add the bay leaf and the whole garam masala. Saute until they crackle.
5

Add in the sliced onion and saute until translucent. Add the ginger garlic paste and saute for a minute.
6

Add in the marinated mutton and sear on high heat until the oil starts appearing.
7

Add enough water. Check the salt and add more in required. Cook until the mutton is tender. You can also pressure cook it for 4-6 whistles depending on the size of the mutton pieces.
8

Once cooked, add in the garam masala powder for added flavor.
9

The Rajasthani Laal Maas is ready to serve. Garnish with chopped coriander leaves and garam masala. Serve with bajre ka rotlas or chappatis.