Rajasthani Spicy Laal Maas2021-02-21
- Servings: 4
- Prep Time: 5m
- Cook Time: 60m
- Ready In: 1:05 h
Average Member Rating
(0 / 5)
0 People rated this recipe
This information is per serving.
Laal Maas is a very popular non-veg recipe from Rajasthan. Laal Maas is a fiery Rajasthani meat curry. Lamb cooked with a burst of red chilies, curd and garnished with coriander leaves. This curry is eaten with chapatis made out of wheat or bajra.
- 300 Grams Mutton
- 12- 15 Dry Red Chilies
- 1 Tablespoon Mustard Oil
- 1/2 Teaspoon Shah Jeera
- 2 Sticks Cinnamon
- 3 Bay Leaves
- 5 Cardamon
- 4-5 Cloves
- 1 Cup Sliced Onions
- 1 Tablespoon Ginger Garlic Paste
- 1/2 Teaspoon Turmeric Powder
- 1 Teaspoon Salt
- 3/4 Teaspoon Coriander Powder
- 1/2 Teaspoon Jeera Powder
- 1/2 cup water
- 2 Tablespoons Curd
- Coriander Leaves
Soak red chilies in water for 1 hour. Grind it into a paste and keep it aside.
Heat 1 tablespoon mustard oil, add 1/2 teaspoon Shah Jeera, 2 sticks cinnamon, 3 bay leaves, 5 cardamoms, 4-5 cloves, and 1 cup sliced onions.
Sauté onion until light golden brown. Add 1 tablespoon ginger garlic paste, 1/2 teaspoon turmeric powder, and mix well.
Add 300 grams of mutton and mix well. Close the lid and cook for 5 minutes.
Take out the lid and mix well. Close the lid and cook for another 5 minutes.
Add 3 teaspoons of chili paste, 1 teaspoon salt, and mix all together well. Close the lid and cook for 5 minutes.
Add 3/4 teaspoon coriander powder, 1/2 teaspoon Jeera powder, and mix well.
Add 1/2 cup water, 2 tablespoons curd, and mix well.
Close the lid and cook on low flame for 30 minutes. Mix occasionally and add water if required.
Once the mutton is well done and add chopped coriander leaves.
Mix well and turn off the stove. Serve the Laal Maas with Roti.