Rajasthan, the land of Maharajas, is famous for its rich culture but what makes the state more distinctive and popular is its cuisine. Rajasthanis love their food and it is evident in their preparations. Dal Bati Churma and Laal Maas are the most famous dishes from the state. I have already shared the recipe of Dal Bati Churma and now I am going to share the recipe of Laal Maas. I am sure you would love it…

laal_maas
Laal Maas

Ingredients for Laal Maas

  • Mutton cut into 1 inch pieces 750 grams

  • Kashmiri red chillies soaked 6-8

  • Yogurt ½ cup

  • Cumin (Jeera) powder 2 teaspoons

  • Coriander (Dhaniya) powder 2 teaspoons

  • Turmeric (haldi) powder ¼ teaspoon

  • Ginger-garlic (adrak-lehsun) paste 2 tablespoons

  • Ghee 4 tablespoons

  • Black cardamoms (Badi Ilaichi) 2

  • Green cardamoms (Ilaichi) 3-4

  • Cinnamon (Dalchini)1 inch stick

  • Cloves (laung / lavang) 3-4

  • Bay leaf 1

  • Onions finely chopped 4 medium

  • Garam masala powder ½ teaspoon

  • Salt to taste

  • coriander sprig (Dhaniya) for garnishing

  • Lemon wedges for garnishing

  • Charcoal 2-3 pieces

    laal maas

Recipe:

Grind the soaked chillies to a fine paste in a blender and keep aside.

In a large mixing bowl, combine the mutton, yogurt, cumin powder, coriander powder, turmeric powder, one tablespoon ginger garlic paste and the red chilli paste. Mix well and set aside to marinate in the refrigerator for an hour.

Heat ghee in a nonstick pressure cooker, to that add black cardamom, green cardamoms, cinnamon, cloves and bay leaf and sauté till its fragrant.

Add the onions and sauté till they turn light brown in colour. Then add the remaining ginger garlic paste and sauté for a minute.

Add the marinated mutton to the onions and sauté on high heat for two to three minutes.

Add salt and sufficient water to cover all the mutton pieces. Cover with a lid and let it cook under pressure for seven to eight whistles.

Once done, remove from heat and wait till the pressure is released.

Meanwhile light the piece of charcoal, place it in a small metal bowl and place the bowl in the centre of pressure cooker.

Add two to three cloves to the coal, pour some ghee and quickly cover with a lid and set aside for two to three minutes.

Put the curry back on heat, add garam masala and give a quick stir before removing from heat.

Transfer to a serving bowl, garnish with coriander sprigs and a lemon wedge. Serve hot.

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Author: Rina's Desi Tadka

Welcome to my food blog! I am Rina, who loves cooking. My specialties are Indian food so all I present you here is my food blog, where you can find posts on anything and everything about food, be it any cuisine, an exotic dish, innovative recipes, self cooked dishes, street food, cookery tutorial videos, reviews on restaurants from various places, and all that comes under a foodie’s recognition. This is a blog open to PR and also invites. For example, I do accept invitations from restaurant owners for food tasting sessions and review the food. Contact me at – +91 8981044636. E-mail me at blogbyrina@gmail.com Thank you.

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