Rajasthani Laal Maas
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.
Rajasthani Laal Maas
Ingredients
Ingredients:
- 250 g mutton washed and cleaned
- 2 tbsp ghee or Calrified 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
Instructions
How to Make Rajasthani Laal Maas:
- Heat the ghee in a pressure cooker and add the whole spices: bay leaf, cinnamon, cardamom, cloves, and peppercorns.
- Add the sliced onions and sauté until light brown.
- Add the garlic and ginger.
- Add the washed and cleaned mutton and combine well.
- Add about half a cup of curd and all the ground masala or masala powders: Kashmiri red chili powder, turmeric powder, coriander powder, and cumin powder. Season.
- Add about half a cup of water, do not add too much water as you do not want a runny gravy.
- When pressure cooked, the mutton releases its juice too.
- Pressure cook for about 6-7 whistles.
- 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.
Tried this recipe?Let us know how it was!
