Rajasthani Laal Maas is a popular fiery meat curry where lamb is cooked in aromatic spices and red chilies.
I’m back with a non-vegetarian recipe and you’d be thinking what the hell! Well, honestly, I wasn’t really in the mood to have mutton today but alas! This was the only protein I had left in the pantry. So, instead of making a regular Kerala Style Mutton Curry (which I do almost always), I decided to give it a spicy twist. This is Keto-approved. Again, I’m using only half a cup of hung curd, to be divided into two or three portions.
The traditional Rajasthani Laal Maas is deep red in color for it makes use of Mathania chillies. That’s how it got its name. I have used Kashmiri Red Chili powder here. But why this preparation, you may ask. I was fondly remembering the vacation I took a few years ago to Rajasthan and I remembered loving the state so much. The culture, food, and people above all are really nice. I also remembered having this dish in one of the restaurants in Jodhpur and I think I have never had something so spicy yet delicious in my life.
I have prepared this recipe in the pressure cooker, which is not how a traditional Laal Maas is prepared. It is usually slow-cooked for a good hour or so, giving time for the spices to induce in the mutton. Of course, the taste will be more authentic.
How to Make Laal Maas
Heat ghee in a pressure cooker and add the whole spices, namely, bay leaf, cinnamon, cardamom, cloves, and peppercorns. Add sliced onions and saute until light brown.
Add garlic and ginger to it. To this, add washed and cleaned mutton pieces and combine well. Add about half a cup of hung curd and all the ground masala or masala powders – Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, and salt.
About half a cup of water goes in next. Do not add too much water as you do not want a loose gravy. Mutton, when pressure cooked, will release its juice too. Pressure cook for about 6 to 7 whistles. Once the pressure is released, add a teaspoon of garam masala powder, squeeze half a lemon and garnish with coriander leaves.
Additional tip? Wait for about half an hour before serving. Let the meat rest and get fully coated with the spices.
Rajasthani Laal Maas Recipe
Rajasthani Laal Maas | Mutton in Red Gravy
Ingredients
- 250 gms 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 Curd
- 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
- Heat ghee in a pressure cooker and add the whole spices, namely, bay leaf, cinnamon, cardamom, cloves, and peppercorns. Add sliced onions and saute until light brown.
- Add garlic and ginger to it. Add washed and cleaned mutton pieces 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 loose gravy. Mutton, when pressure cooked, will release its juice too. Pressure cook for about 6 to 7 whistles. Once the pressure is released, add a teaspoon of garam masala powder, squeeze half a lemon (or about a teaspoon of lemon juice) and garnish with coriander leaves.
That’s all for now!
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