Laal Maas Recipe- A Fiery Rajasthani Dish
If you’re a fan of bold and spicy flavors, then Laal Maas is a dish that should be on your must-try list. Hailing from the princely state of Rajasthan in India, Laal Maas is a fiery mutton curry that packs a punch with its rich, red chili-infused gravy. This dish is not for the faint of heart, but if you’re up for a culinary adventure, let’s dive into how you can make this delectable dish right in your own kitchen.
Ingredients:
Here’s what you’ll need:
- 500 grams of boneless mutton pieces (you can also use goat meat)
- 10-15 whole dried red chilies (adjust to your spice tolerance)
- 1 cup of yogurt
- 2 large onions, finely chopped
- 2-3 tomatoes, finely chopped
- 4-5 cloves of garlic, minced
- 1-inch piece of ginger, minced
- 2-3 green chilies, slit
- 1/2 teaspoon of cumin seeds
- 1/2 teaspoon of mustard seeds
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of garam masala
- Salt to taste
- Cooking oil
Time Required:
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Preparation Steps:
- Soak the Red Chilies: Begin by removing the stems of the dried red chilies. Then, soak them in warm water for about 15-20 minutes until they become soft. Once they’re soft, grind them into a smooth paste using a little water. This paste will be the base of your fiery gravy.
- Marinate the Mutton: In a large bowl, mix the mutton pieces with yogurt, turmeric powder, and salt. Let it marinate for at least 30 minutes. This will not only infuse flavor but also tenderize the meat.
- Heat the Oil: Take a heavy-bottomed pan or a pressure cooker and heat some oil in it. Add cumin seeds and mustard seeds. Let them splutter.
- Sauté Onions: Add the finely chopped onions and sauté them until they turn golden brown. This will take about 5-7 minutes.
- Add Ginger and Garlic: Stir in the minced ginger and garlic. Cook for another 2-3 minutes until the raw smell disappears.
- Add Tomatoes: Toss in the finely chopped tomatoes and cook until they become mushy and the oil starts to separate from the masala. This could take around 10 minutes.
Cooking Method:
- Add the Marinated Mutton: Now, add the marinated mutton to the pan. Cook on high heat for about 5 minutes, stirring occasionally, until the meat changes color and starts to brown.
- Spice it Up: Time to bring in the heat! Add the red chili paste that you prepared earlier. Be cautious; the spiciness level depends on how many chilies you use. Stir well and cook for another 5-7 minutes.
- Simmer and Tenderize: Lower the heat, cover the pan, and let the mutton cook in its juices for around 30 minutes. If you’re using a pressure cooker, cook for about 15 minutes after the first whistle.
- Final Touch: Once the mutton is tender and the oil starts to float on top, add slit green chilies, coriander powder, and garam masala. Adjust salt to taste. Cook for another 5 minutes, stirring occasionally.
- Serve Hot: Your spicy Laal Maas is ready to be savored! Serve it hot with steamed rice or traditional Indian bread like roti or naan.
Laal Maas is not just a dish; it’s an experience. The fiery heat from the red chilies combined with the tender mutton and aromatic spices make it a truly memorable culinary adventure. So, gather your ingredients, summon your courage, and embark on a flavorful journey through Rajasthan with this iconic dish.
Laal Maas recipe(youtube)- https://www.youtube.com/watch?v=x6VBBUDXQbo