Rajasthani Laal Maas Recipe

 


Laal Maas is a fiery, spicy mutton curry that originates from Rajasthan. The key feature of this dish is its vibrant red color and bold, spicy flavors. Traditionally, Laal Maas is made with mutton cooked in a fiery red chili-based gravy. It's a must-try for anyone who loves rich, spicy food and is perfect for pairing with steamed rice or Indian bread like naan or roti.

Ingredients

For the Mutton:

  • 500g mutton (bone-in pieces, preferably from the shoulder or leg)
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 2 tbsp ginger-garlic paste
  • 2 tbsp yogurt (optional, helps tenderize the meat)

For the Laal Maas Gravy:

  • 3 tbsp mustard oil (or any vegetable oil)
  • 2 medium onions, finely sliced
  • 4-5 dried red chilies (soaked in warm water)
  • 2 tbsp red chili powder (preferably Kashmiri for color)
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tbsp ginger-garlic paste
  • 2 tomatoes, finely chopped
  • 2-3 green cardamom pods
  • 1-2 cinnamon sticks
  • 4-5 cloves
  • 1 bay leaf
  • 1/2 tsp ground black pepper
  • 1-2 tbsp fresh coriander leaves (for garnish)
  • 1-2 cups water or mutton stock (adjust for consistency)

Instructions

1. Marinate the Mutton:

  1. In a bowl, mix the mutton pieces with turmeric powder, salt, ginger-garlic paste, and yogurt (if using).
  2. Let the mutton marinate for at least 30 minutes to 1 hour, or longer if you have time. This helps tenderize the meat and infuse it with the flavors.

2. Prepare the Red Chili Paste:

  1. Soak the dried red chilies in warm water for about 15-20 minutes. Once softened, grind them into a smooth paste using a little water. This paste will form the base of the curry's signature color and spiciness.

3. Cook the Gravy:

  1. Heat mustard oil in a large, heavy-bottomed pan or pressure cooker over medium-high heat. Once the oil is hot, add the cumin seeds, cardamom pods, cinnamon sticks, cloves, and bay leaf. Sauté for a minute until fragrant.
  2. Add the sliced onions and sauté until they turn golden brown. The caramelization of onions is key to deepening the flavor of the curry.
  3. Stir in the ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears.
  4. Add the chopped tomatoes and cook until they soften and the oil begins to separate from the masala.
  5. Add the red chili paste, red chili powder, coriander powder, and black pepper. Cook for 3-4 minutes to allow the spices to blend and release their aroma.

4. Add the Marinated Mutton:

  1. Add the marinated mutton pieces to the pan. Stir to coat the mutton with the spice mixture.
  2. Cook the mutton on medium-high heat for 10-12 minutes until the pieces are seared and browned slightly. This helps lock in the flavors.

5. Simmer the Curry:

  1. Add enough water or mutton stock to the pan to create a thick gravy (adjust based on your preferred consistency).
  2. Bring the curry to a boil, then reduce the heat to low. Cover and cook for 45 minutes to 1 hour (or 3-4 whistles in a pressure cooker) until the mutton is tender and fully cooked.
  3. If using a pressure cooker, be careful not to overcook the mutton, as it may become too soft.

6. Finish the Curry:

  1. Once the mutton is tender, check the seasoning and adjust the salt and spice levels if needed.
  2. If you want a thicker consistency, cook the curry uncovered for a few more minutes to reduce the gravy.

7. Garnish and Serve:

  1. Garnish the Laal Maas with freshly chopped coriander leaves.
  2. Serve hot with steamed basmati rice, naan, or paratha.

Serving Suggestions

  • Best with: Steamed basmati rice, naan, or tandoori roti.
  • You can serve this with a cooling raita or a fresh salad to balance the heat.

Tips for Perfect Rajasthani Laal Maas

  1. Adjust the Spice Level: Laal Maas is known for its intense spiciness, so adjust the amount of red chili paste and chili powder based on your tolerance. You can also use Kashmiri red chili powder to maintain the rich color without too much heat.
  2. Slow Cooking: For the best flavor, let the mutton cook slowly, allowing the spices to infuse the meat fully. Patience in cooking this dish ensures a more flavorful curry.
  3. Use Mustard Oil: Mustard oil adds authenticity to the dish and enhances the flavor of the curry, but you can substitute it with vegetable oil if necessary.
  4. Tender Mutton: Marinate the mutton for at least 30 minutes to help tenderize it and make the curry more flavorful.

Enjoy the spicy, flavorful, and rich Rajasthani Laal Maas—a true taste of royal Rajasthan! 🍛🐑🔥

Comments

Post a Comment

Popular posts from this blog

Mutton Rogan Josh (Kashmiri) Recipe

Image
  Mutton Rogan Josh is a rich, aromatic curry from Kashmir, known for its vibrant color and deep flavor. It’s traditionally made with tender mutton pieces cooked in a yogurt-based gravy with a special blend of spices, including Kashmiri red chili, which gives the dish its characteristic color and flavor. Rogan Josh is best enjoyed with steamed rice or naan. Ingredients For the Mutton: 500g mutton (bone-in pieces) 1/2 tsp turmeric powder Salt to taste 2 tbsp yogurt (preferably fresh) 2 tbsp ginger-garlic paste 1 tbsp oil (vegetable or ghee) For the Rogan Josh Gravy: 3 tbsp ghee (clarified butter) 1 large onion, finely chopped 2 tomatoes, finely chopped 1 bay leaf 1-inch cinnamon stick 4-5 green cardamom pods 4-5 cloves 1-2 black cardamom pods 1 tsp cumin seeds 1 tsp coriander powder 1/2 tsp turmeric powder 1 tsp Kashmiri red chili powder (or regular red chili powder if unavailable) 1 tsp garam masala 1 tsp fennel powder (optional, but adds a unique Kashmiri flavor) 1/2 cup yogurt (w...
Read more

Punjabi Mutton Curry Recipe

Image
  Punjabi Mutton Curry is a rich, aromatic, and flavorful dish that is a staple in Punjabi cuisine. The mutton is slow-cooked in a spicy gravy made with onions, tomatoes, and a blend of fragrant spices. It's the perfect comfort food to enjoy with naan, roti, or steamed rice. Ingredients For the Mutton: 500g mutton (bone-in pieces, preferably from the shoulder or leg) 1/2 tsp turmeric powder Salt to taste 1 tbsp ginger-garlic paste 1 tbsp yogurt (optional, helps tenderize the meat) For the Curry Gravy: 3 tbsp mustard oil (or ghee) 2 large onions, finely sliced 2 medium tomatoes, finely chopped 2-3 green cardamom pods 2-3 cloves 1-inch cinnamon stick 1 bay leaf 1 tsp cumin seeds 1/2 tsp fennel seeds (optional) 1 tsp coriander powder 1 tsp cumin powder 1/2 tsp red chili powder 1/2 tsp garam masala 1/2 tsp ground black pepper 1 tsp ginger-garlic paste 2 tbsp fresh coriander leaves (for garnish) 2 cups water (or mutton stock, adjusted for desired gravy consistency) 1/4 cup fresh cream o...
Read more

Veg Fried Rice paired with Gobi Manchurian

Image
Here's how to make  Veg Fried Rice  paired with  Gobi Manchurian , a classic Indo-Chinese combination! This meal is flavorful, satisfying, and perfect for any occasion. 1. Veg Fried Rice Recipe Ingredients: 2 cups cooked rice  (cooled or day-old rice) 2 tbsp oil  (vegetable or sesame oil) 4 garlic cloves , minced 1 small onion , finely chopped 1 carrot , diced 1/2 cup green peas  (fresh or frozen) 1/2 cup capsicum (bell pepper) , diced 1/2 cup cabbage , shredded 2 spring onions , chopped (reserve greens for garnish) Sauces & Seasonings: 1 tbsp soy sauce 1 tsp vinegar 1/2 tsp black pepper powder Salt to taste 1/2 tsp sugar  (optional) Instructions: Prepare the Rice :Ensure the rice is completely cooled to avoid clumping during stir-frying. Stir-Fry Veggies :Heat oil in a wok or frying pan over high heat. Add minced garlic and sauté until fragrant.Add onions and stir-fry for 1 minute.Add carrots, peas, capsicum, and cabbage. Stir-fry for 2-3 minutes ...
Read more