Rajasthani Laal Maas
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 people
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Course
Main Course
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Cuisine
Indian
Rajasthani Laal Maas
Description
Rajasthani Laal Maas is prepared by first tempering whole spices like bay leaf, cloves, cinnamon, peppercorns, and cardamom in ghee and mustard oil, creating an aromatic base. Finely sliced onions are sautéed until golden, then garlic and ginger paste are added to deepen the flavor. Marinated mutton is combined with yogurt and a specific blend of ground spices including Kashmiri red chili powder, turmeric, coriander, and cumin.
The curry is pressure cooked with minimal water to retain a thick, concentrated gravy, resulting in tender meat imbued with the spices. Final touches include garam masala, lemon juice for acidity, and chopped coriander leaves, bringing freshness and complexity to the dish. The use of charcoal for finishing (implied in the method) adds a smoky aroma traditionally associated with Laal Maas.
This curry can be served with Indian flatbreads or steamed rice, making it a rich and satisfying main course. The method emphasizes gradual building of flavors and controlled cooking liquid to achieve the right consistency. The precise balance of spices and acidity is key to classic Laal Maas flavor.
Ingredients
Ingredients:
- 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 red onion finely sliced, medium
- 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
- Coriander leaves for garnish, chopped
Instructions
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.
Notes
User Reviews
Overall Rating
4.9
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