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Traditional Laal Maas Recipe all the way from Rajasthan!

Traditional Lal maas is one such recipe that you should definitely try!
Laal Maas is nothing but a traditional meat curry preparation from rajasthan that uses paprika as its core ingredient. Thus the name Laal maas because of the mutton curry’s red color. It was a speciality and a famous among the royalties of rajasthan. Well it is evident that it is an origination of the Rajasthani kitchen where it was usually prepared. The gravy of it is the ral attraction because of its fiery red color. Laal maas authentic recipe or meat curry or Rajasthani meat curry is such an amazing preparation that once you taste it you’ll be licking your fingers for sure! It looks yummy and even complex but as you know at #CookingwithPooja we believe in simplifying the whole culinary work that’s how we have made a great and easy Laal maas recipe for you to try. Making this authentic Laal maas is easy and you can easily make a homemade Laal maas in no time and with the least of efforts. Who doesn’t like to eat new and amazing tasting foods? Well I definitely do and love to serve them to my loved ones as well. So make this great Rajasthani Laal maas and enjoy this season.

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Prep time: 5-10mins
Cook time: 10-15mins
Serves: 2 people

Ingredients:
1. Mutton: ½ kg
2. Onions: 3nos(big sized and chopped)
3. Curd: 1cup
4. Ginger-garlic paste: 1 ½ tbs
5. Kashmiri red chili powder: 3tbs
6. Turmeric: ½ tbs
7. Salt: 1tbs
8. Coriander powder: ½ tbs
9. Garam masala: 1tbs
10. black cloves: 2nos
11. Green cardamom: 4nos
12. Bay leaf: 2nos
13. Black pepper: ½ tbs
14. Cumin seeds: 1tbs
15. Cloves: 4nos
16. Cinnamon stick: 1nos
17. Desi ghee: 3-4tbs(70gms)

Method:

Step1: Marinating the Mutton
The marination is the key to its taste so let’s begin!

Take a medium bowl and put curd in it which has been whisked. Put Kashmiri red chili powder, turmeric, salt, coriander powder, ginger-garlic paste, garam masala as well and mix everything well.

Now put the mutton in and mix well with hands so the spices coat the mutton nicely. Now put the marinated mutton in fridge for 1hour so the mutton is marinated well with the spices.

Step 2: Making the tadka
Now take a pressure cooker and put the desi ghee to melt and heat up. Meanwhile take out the mutton from the fridge.
Now when the ghee is heated up put the dry spices in. Black cardamom that has been broken into pieces, green cardamom, bay leaf, cloves, back pepper, cinnamon stick and lastly cumin seeds and then fry them well.
When the spices have been fried well add the chopped onion and fry them well till they are golden brown.
The onion will gradually change color so fry till nice and golden brown.

Step 3: Adding the Mutton
Now the onions have fried well so add the mutton and mix well and let it cook. Lower the gas so the spices don’t burn. Meanwhile put a little water in the marination bowl and mix the spices and put the water into the mutton. Why waste the marination, right?

Turn the gas on high and cook it for a while. Now add a little more water not much as we added water earlier as well and we want thick gravy.
Now we will put the lid on and let it build pressure and cook for 10mins. When 1whistle is done we will lower the gas and let it cook for 10mins.

After 10 mins turn the gas off and let the pressure release. Now open the lid and see for yourself the yummy color and super great aroma. The mutton must have cooked well.

Step 4: Serve up!
Serve it well in a dish and garnish with coriander leaves and enjoy!

We all tend to take up the route towards famous kitchens of famous restaurants in town for the best of food. Well that happens to be pretty expensive and a bit unhealthy for us as well. How about you surprise your loved ones with your culinary skill and cook them something amazingly yummy and traditional like our very own Rajasthan’s Lal Maas. Well Lal Maas tastes super and visually is very appealing and with this easy Lal Maas recipe one can easily enjoy the homemade lal maas and just satiate their appetite. So go on and try this simple Lal maas recipe today!

Notes:
1. Instead of Ghee one can use refine oil or mustard oil as well and in place of Kashmiri red chili powder one can use whole chilies as well.
2. The marination is very important so mix the marination well with hands and keep in fridge for the mutton to be well with spices.
3. Add dry spices and cook well and then add the mutton to cook.
4. Make sure not to burn the spices, keep a watch on the gas flame.
5. I wanted thick gravy so have poured a little less water so pour accordingly.
6. Cook well with the lid on and then gradually release pressure.
7. Serve well and enjoy!

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