Laal Maas (also spelt maans) is a quintessential Rajasthani dish, it literally translates to “red meat”, in reference to the red colour of this curry.
Originating in the kitchens of Rajasthan, India and traditionally made using wild game like boar or deer, it has now been adapted to goat or spring lamb. In Rajasthan it is cooked using mathania chillis, which give it the bold red colour that is the signature of this dish and enjoyed with wheat or bajra (millet) chapatis.
Rajasthani cuisine wouldn’t be half as glorious if Laal Maas wasn’t an integral part of it’s vast repertoire.
Ingredients
• Mutton 1 kg
• Ginger garlic paste ( 70% garlic and 30% ginger)
• Whole red chilli (preferably Jodhpuri mathania mirchi, don’t use small red chillis as they tend to be much hotter) 20-25
• Onions 250 gm
• Ghee 1 ½ cup
• 3-4 cloves
• 10-12 black peppercorns
• 2 small cardamom
• 1 big cardamom
• Yoghurt (beaten) 200 grams
• Coriander powder ( roast for a few seconds on low flame) 1.5 tbsp
• ½ tsp red chilli powder
• Cumin powder 1 tsp
Directions :
1. Marinate the mutton in Ginger garlic paste for a while
2. Soak the red chillis in warm water for an hour, drain and make paste, add the water you drained to make a finer paste.
3. Put ghee in a large skillet and add cloves and peppercorns, roast for a minute
4. Now add the onions and sauté until translucent
5. Add in the marinated mutton and stir on medium flame for 10 minutes
6. Then add in the chilli paste and stir on medium flame for 15-20 minutes ( let the chilli paste cook properly)
7. Until then take yoghurt and add in the coriander powder, cumin powder, chilli powder and some salt.
8. Once the chilli paste is cooked add in the yoghurt mixture, stir for 10 minutes on medium flame.
9. Add in some water and cover the skillet
10. Let it cook for 30-40 minutes until the flesh leaves the bone
11. Garnish with coriander before serving
ENJOY 🙂