Rajasthani Laal Maas Recipe

Mutton is cooked in mustard oil and flavored with the local kachri spice. This one is surely not for the faint-hearted!

With its burst of spices and goodness of meat, this is a great dish to add to the dinner party menu. Garnished with coriander leaves and a generous amount of ghee, Rajasthani Laal Maas has an extremely appetizing appearance.

It is best enjoyed with roti or naan. Check out the recipe below!

Ingredients:

• 250 g mutton washed and cleaned
• 2 tbsp ghee or clarified 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 curds
• 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

How to Make Rajasthani Laal Maas:

• Heat the ghee along with the mustard oil in a pressure cooker followed by the whole spices: bay leaf, cinnamon, cardamom, cloves, and peppercorns.
• Add the sliced onions and sauté until golden brown.
• Add the garlic and ginger paste. Marinate the washed and cleaned mutton and combine well, allowing the ginger garlic paste to tenderize the meat.
• Add about half a cup of curd followed by the ground masala or masala powders: Kashmiri red chili powder, turmeric powder, coriander powder, and cumin powder.
• Add about half a cup of water, do not add too much water as you do not want a runny gravy.
• Cook the meat in a pressure cooker for 6-7 whistles on low heat, until the mutton is tender and falls off the bone.
• Once the pressure is released, add 1 tsp garam masala, the juice of half a lemon (or about 1 tsp) and garnish with cilantro leaves.
• To finish, heat a piece of charcoal and place it in a steel bowl in the middle of the pressure cooker, add 1 tsp of ghee along with a couple of cardamom pods to the bowl and seal the cooker to add a smokey touch to the dish.
• Serve with phulkas or rotis.