Rajasthani Laal Maas (Rajasthani Laal Maans)

Laal Maas …Laal which means Red and Maas means Meat… Literally translates to RED MEAT.

Laal Maas is a traditional Rajasthani mutton curry .. a curry from the Land of the Royals..that has a beautiful bright red colour which comes from the Mathania Chillies and the flavour that is simply unbeatable.

Preparation Time: 35 minutes

Marination time: at-least 2 hrs 

Cooking Time: 60 minutes

Serves: 2

Ingredients and Quantity:

For the Marination:

Mutton, curry cut-500 gm.

Ginger -1/4th tbsp.

Garlic Paste-3/4th tbsp.

For the Gravy:

Clarified Butter (Desi Ghee)-2 tbsp.

Cloves-2

Black Peppercorns-6

Green Cardamom-1

Black Cardamom-1

Onion, thinly sliced- 150 gm.

Ginger paste-1/4th tbsp.

Garlic paste-3/4th tbsp.

Salt -to taste

Mathania Chillies soaked in hot water and ground into a smooth paste, seeds & stem to be discarded -14

Curds, whisked-125 gm.

Coriander Powder-1/2 tbsp.

Red chilli powder-3/4th tsp.

Cumin Powder-1/2 tsp.

Mustard Oil-1 1/2 tbsp.

Method:

For the Marination

In a glass bowl, add mutton pieces, ginger & garlic paste.

Marinate  and refrigerate  for at least 2 hours

For the Gravy

In a large deep pot , heat desi ghee, add cloves, black peppercorns, small cardamom, black cardamom let them splutter.

Add the sliced onions and sauté it until light brown. 

Add the ginger & garlic paste, sauté till the raw aroma disappears.

Add the marinated mutton and sauté for 5 minutes.

Now add the mathania chilli paste and sauté well for another 10 minutes .

Sauté until the chilies are well cooked and do not have rawness in it. 

Add salt to taste and mix well. 

Cover and let it cook for 10 minutes on low flame.

Whisk curd, coriander powder, red chilli powder, cumin powder, mustard oil in a glass bowl.

Pour the curd mixture into mutton and mix well. 

Cover with a tight fitting lid and cook for another 30 minutes on low flame until the mutton becomes tender and cooked well. Ensure that you check the mutton and stir after 15 minutes.

Do not keep opening the lid.

Serve very hot with Bajre Ki Roti.

Chef Tips:

You may add a few bay leaves , if desired.

The best way to ensure that the mutton does not stick to the bottom of the pan , is to place a griddle underneath the pan and cook it covered with a tight fitting lid for 30 minutes on a low flame.