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Laal Maas Recipe / Rajasthani Laal Maas / Red Meat Curry / How to Make Laal Maas

Laal Maas Recipe / Rajasthani Laal Maas / Red Meat Curry / How to Make Laal Maas

Here I am presenting a famous mutton recipe - Laal Maas, from Rajathan, the land of palaces and desserts. I got this recipe from a cookery show that I watched in Mumbai Vits Hotel room. From that day onwards I had been planning to make it my own one day and now only that happened.

Hi all, the new year 2019 is just a couple of days away. I wanted to add a non-veg dish and this one popped up from my folder. Since I am a big fan of Mutton, there was no other option left infront of me other than choosing this recipe.  

Laal in Hindi means, Red. Maas means, Meat. So literally translated to ‘Red Meat’. Laal Maas is cooked in a variety of masalas, with freshly ground red chillies and in Kashmiri Chilli Powder. The main ingredients of this fiery hot meat curry are red chillies, yogurt and garlic. The gravy may be thick or in liquid consistency, totally depends on your preference. Here I made the thick version of Laal Maas.

This spicy mutton curry is an ideal side dish for dinner on a winter day. It is also a comfort food. It goes well with Chapati, Paratha, Roti, Phulka, steaming Rice or Bajra, a millet grown in Rajasthan. I prefer serving it along with Rice or chappathi or any Indian bread varieties like Mooli Paratha by the side.

Preparation Time: 10 minutes
Cooking Time: 45 minutes
Servings: 5
Calories: 175 grams / 160

Click Here to get all the Mutton Recipes of this blog, Seenas Food Basket

Here goes the recipe of Laal Maas.. 

Ingredients for Rajasthani Laal Maas:

Mutton / Lamb – 500 grams (trimmed of fat and chopped into 1" pieces)

For the Marinade:

Yogurt – 1 cup
Ginger Garlic Paste – 1 tsp. (optional)
Cumin Powder – 1 tsp. roasted
Coriander Powder – 2 tsp.
Kashmiri Red Chilli Powder – 1 tsp.
Salt – to taste

Rest of the Ingredients:

Whole Kashmiri chillies - 10, deseeded
Red Chilli Paste – 1 tsp.
Garlic Cloves – 5 big
Vegetable Oil – 2 tbsp.
Ghee – 1 tbsp.
Cardamom – 3
Cinnamon stick – 2 small pieces
Cloves – 2
Bay Leaves – 1 small
Big Onion – 1, sliced
Water – 1 cup
Salt - to taste
Coriander - to garnish

How to Make Laal Maas:

In a bowl, soak the Kashmiri Chillies in warm water for half an hour. In a mixer bowl add half of this this soaked chillies. Blend into smooth paste. Keep it aside. Blend the remaining red chillies with the garlic to a coarse paste using a little of the soaking liquid.

In a mixing bowl add Ginger Garlic Paste, Cumin Powder, Coriander Powder, Kashmiri Red Chilli Powder and Salt. Mix it and add the mutton pieces to it. Mix well. Set it aside for half an hour or even refrigerate it overnight.

Heat Oil in a pan on medium heat. Add the Cloves, Cardamom and Cinnamon Stick and toss it till it plumps up and infuse the oil. Add the Bay Leaves. Next add the Onion slices and sauté it till it turns golden brown colour.

Add the chilli garlic coarse paste and sauté it for two minutes. Add the marinated mutton / lamb along with its marinade. Stir through cooking for about ten minutes or till the mutton pieces start to brown and soaked in the chilli gravy. Pour in the remaining chilli soaking liquid. Stir well and let it come to a boil. Reduce the heat to low and simmer it for 30 to 40 minutes or until the meat is tender.

The gravy should be thick. But if you want to add ¼ cup of water add it now and let it come to boil. Next add the Chilli paste and little Salt to taste. Give it a good mix and simmer it for a while. Swtch off the stove. Let it rest for sometime for the flavour to settle in.

Laal Maas is now ready. Serve it with Rice, Mooli Paratha or any Bread of your choice or with Dinner Rolls.

My Recipe Notes on Laal Maas:

1. Try to use tender fleshy boneless mutton for this recipe.
2. Though we use red chillies to get its colour, you can reduce the heat of this curry by adding one or two Green Chillies and reducing the amount of red chillies and Chilli Powder.
3. Adjust the spice level according to your tolerance level.
4. We have already added salt in the marinade, so be careful while adding salt while cooking.
5. If you want the curry to have gravy, adjust the consistency accordingly.
6. Usually Laal Maas is cooked in Mustard Oil or Canola Oil, but since I never use those oils, here I have used Vegetable Oil.
7. Lamb is a great alternative, if it is difficult to get mutton.

Serve it with Mooli Paratha or Rice.. 

Happy Cooking..



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Mutton in Red Spicy Gravy / Homemade Laal Maas / Rajasthani Jungli Laal Maas / Spicy Rajasthani Mutton Laal Maas Recipe / Authetic Rajasthani Mutton Curry / How to Make Easy Rajasthani Mutton at Home.

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About Me

Hi there, I am Seena Koshy, a teacher by profession, a triple Master’s Degree Holder by qualification, a Food Blogger, a passionate Food Photographer, whose ultimate pleasure lies in cooking. My passion for food is portrayed in my recipes which are tested in my kitchen and tasted by my family. I love to spend quality time in experimenting and cooking. Thank you for stopping by our food blog, where you can find well-crafted recipes.

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