Rajasthani Laal Maas Recipe
A fiery meat curry from Rajasthan, this one is loaded with red chilies. Mutton is cooked in mustard oil and flavored with the local kachri spice. This one is surely not for the faint-hearted!
With its burst of spices and goodness of meat, this is a great dish to add to the dinner party menu. Garnished with coriander leaves and a generous amount of ghee, Rajasthani Laal Maas has an extremely appetizing appearance.
It is best enjoyed with roti or naan. Check out the recipe below!
Rajasthani Laal Maas
- 250 g mutton washed and cleaned
- 2 tbsp ghee or Clarified Butter
- 1 bay leaf
- 2 cloves
- 1 cinnamon stick
- 3 Peppercorns
- 3 cardamom
- 2 medium red onion finely sliced
- 1 tbsp Garlic finely chopped
- 1 tbsp Ginger finely chopped
- 1/2 cup curds
- 1 tbsp kashmiri red chili powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- Salt to taste
- 1/2 cup Water
- 1/2 tsp Garam Masala Powder
- 1 tsp Lemon Juice
- chopped coriander leaves for garnish
How to Make Rajasthani Laal Maas:
- Heat the ghee along with the mustard oil in a pressure cooker followed by the whole spices: bay leaf, cinnamon, cardamom, cloves, and peppercorns.
- Add the sliced onions and sauté until golden brown.
- Add the garlic and ginger paste. Marinate the washed and cleaned mutton and combine well, allowing the ginger garlic paste to tenderize the meat.
- Add about half a cup of curd followed by the ground masala or masala powders: Kashmiri red chili powder, turmeric powder, coriander powder, and cumin powder.
- Add about half a cup of water, do not add too much water as you do not want a runny gravy.
- Cook the meat in a pressure cooker for 6-7 whistles on low heat, until the mutton is tender and falls off the bone.
- Once the pressure is released, add 1 tsp garam masala, the juice of half a lemon (or about 1 tsp) and garnish with cilantro leaves.
- To finish, heat a piece of charcoal and place it in a steel bowl in the middle of the pressure cooker, add 1 tsp of ghee along with a couple of cardamom pods to the bowl and seal the cooker to add a smokey touch to the dish.
- Serve with phulkas or rotis.