Rajasthani Laal Maas
Laal maas is a traditional Rajasthani fiery red hot meat curry. This authentic Rajasthani laal mass is made with spicy dried mathania chillies along with yogurt and some fragrant spices and juicy pieces of meat. This rustic mutton curry can be enjoyed with both roti and rice.
Servings: 6 people
Equipment
- large thick bottomed pan
- Instant pot / pressure cooker
Ingredients
- 800 gms Lamb/Mutton
- 3 large Onions, sliced
- 1 1/2 tbsp Ginger-Garlic Paste
- 1/2 cup Yogurt, whisked
- 2-3 Green Cardamom
- 1 inch Cinnamon
- 3-4 Cloves
- 2-3 Bay leaves
- 1 Black Cardamoms
- 1 tsp Garam Masala
- Salt as per taste
- 5-6 tbsp Ghee/ Mustard oil/ sunflower Oil
To make chilli paste:
- 4-5 Dried Red Chilli (for the heat) Soaked in warm water
- 10-12 Kashmiri Red Chillis// Mathania Red Chillies, soaked in warm water
- 2-3 large Garlic Cloves
- 2 Green Cardamom
- 1/2 inch Cinnamon
- 2-3 Cloves
- 1 Black cardamom
- 1 tsp Coriander seeds
- 1/2 tsp Cumin seeds
Instructions
- Dry roast the dried red chillies for few minutes then add the coriander and cumin seeds and roast for few seconds until fragrant.
- Add all the ingredients listed under chilli paste along with some water and ground to a smooth paste.
- Heat ghee/oil In a large thick bottomed pan on medium high heat, when hot temper it with bay leaves, green cardamoms, cinnamon, cloves, black cardamom and sauté until you get a beautiful aroma of the spices.
- Add the sliced onions and sauté on medium high heat for few minutes until soft and golden brown.
- Stir in the ginger garlic paste and continue sautéing for 1 to 2 minutes until the raw smell disappears.
- Next add the lamb pieces and sauté for 15 minutes or until it is no longer raw and browned all over.
- Now add the chilli pasted salt to the lamb and mix it well. Cook for 4-5 minutes.
- Add in the yogurt along with 1/2 cup of water and mix it well with the meat and masala. Cook for 10 minutes stirring frequently until you see the oil separation from the sides.
- Now there are 2 ways, you can either slow cook the meat for one hour to 1-1 1/2 hours or pressure cook it for 5-6 whistles, depending on the size and quality of the meat.
- To slow cook: Add 2 cups of hot water and mix it well with the meat. Cover and cook stirring intermittently so that it doesn't stick to the bottom. Add more water if you think its drying out. Cook till the meat is soft and fall off the bones. Add more water if you think its drying out. Finally add garam masala powder and further cook for few minutes.
- To cook in instant pot or pressure cook: Transfer the lamb curry in the pressure cooker and add 1 cup of hot water. Pressure cook for 4-5 whistles. Finally add garam masala powder and further cook for few minutes.
- You can adjust the consistency of the curry as per your liking. This basically a semi dry Lamb curry.
- Garnish with coriander leaves and serve with parathas, naan or rice.
