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Rajasthani Laal Maas (Mutton)

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Rajasthan is a state of India which is situated at the western part. In childhood I went there with my family on vacation, though I remember nothing much except our album photos. Rajasthan is the land of kings and 'laal maas', means meat curry, is their well known dish. The dish is everything about colour and flavours. They cook the mutton in a yogurt based sauce with lots of chilies and smokey flavour. The authentic recipe calls for 'mathania chilli' because they creat very nice red colour with much less heat in gravy. Well, many of us don't have those chilies, so feel free to use kashmiri red chilies. Now, the recipe is very simple with loads of flavour, afterall it's a mutton curry, it has to be delicious !


Rajasthani Laal Maas (Mutton)

Ingredients

  • 10 - 12 pieces of with bone mutton.
  • 2 big onions thinly sliced.
  • 1 Teaspoon of ginger and garlic paste.
  • 3 - 4 Tablespoons of curd.
  • 5 - 7 cloves.
  • 2 bay leaves.
  • 2 Teaspoons of chopped garlic.
  • 1 Teaspoon of turmeric powder.
  • 1 Teaspoon of red chilli powder.
  • 2 - 3 Teaspoons of kashmiri red chilli powder.
  • Salt and sugar.
  • 3 - 4 Tablespoons of mustard oil.
  • Warm water.

Rajasthani Laal Maas (Mutton)


Rajasthani Laal Maas (Mutton)

Steps

Heat mustard oil in a pan.
Add cloves and bay leaves into the hot oil. Saute for 30 seconds.
Then add sliced onion and pinch of salt. Fry them till golden in color.
Add turmeric powder and two types of red chilli powder. Mix well.
Now add the washed mutton pieces and cook for 15 minutes in medium flame.
Add the ginger and garlic paste to the mutton. Mix well for 7 minutes.
Then beat the curd with little water and half Teaspoon of sugar. Add this beaten curd to the mutton. Mix well and cook for 20 minutes.
Cooking Step: Rajasthani Laal Maas (Mutton)
After that add a cup of warm water, enough salt and cook untill the meat becomes fully soft.
Lastly heat a Tablespoon of oil in another pan and add chopped garlic. Saute for few seconds and pour it on the cooked mutton as tempering.
Cooking Step: Rajasthani Laal Maas (Mutton)
Immediately cover the pan, turn off the heat and let it rest for 6 - 7 minutes before serving.
For smokey flavour you can obviously follow the hot charcoal method.
Cooking Step: Rajasthani Laal Maas (Mutton) Cooking Step: Rajasthani Laal Maas (Mutton)

Your rajasthani laal maas is ready ...
  • Enjoy this hot with some steamed rice ...

Rajasthani Laal Maas (Mutton)


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