Laal Maas the red meat curry is a fiery dish from Rajasthan and loved by the royals. The meat that was caught during hunts was cooked in red chilly and whole spices was simmered in big handis for hours until it is melt in a mouth. Tomatoes and other vegetables are not available in that region so red chilly and whole spices are used to prepare this dazzling colorful dynamite called laal maas. But as too much heat and loads of ghee cannot be used in today's time for health reason so I twisted the recipe a little bit to keep it as healthy as possible but keeping the royal flavor and texture intact. Hope you will like my kind of royal Rajasthani laal maas. Enjoy the fiery royal Rajasthani laal maas in this rainy season.
Preparation Time : 15 minutes Cooking time : 1 hour Serves : 4 to 5 Ingredients : 700 grm mutton ( goat/ lamb) 2 tbsp grated papaya (optional) 6 to 8 whole red chilly ( or to taste) 1tsp whole cumin 1 tsp whole coriander 2 bay leaves 6 to 8 cardamom ½ inch cinnamon 10 whole black pepper 6 to 8 clove 1 tbsp kashmiri red chilly powder 6 to 8 green chilly choped or to taste 2 onion chopped 1 tsp garlic paste 1 tsp ginger paste ½ cup yogurt ¼ tsp sugar (optional) 2 tsp ghee / clarified butter ½ tsp shahi garam masala powder ½ cup mustard oil Salt to taste
Methods of Cooking:Heat a pan dry roast whole red chilly, cumin , coriander, cinnamon , cardamom, clove, black pepper. Now make a fine powder and keep aside. Heat oil in a pan. Add bay leaves and garlic paste, stir for few second till the fried flavor of garlic comes out,then add ginger paste and chopped onion. Now fry the onion till golden. Add the fried masala, kashmiri red chilly powder, yogurt , sugar and salt. Fry the masala till oil comes out. Then add the mutton pieces. Fry the mutton in the masala for 10 to 15 minutes. If the masala get too dry add little warm water so that you don’t burnt the masala. To tenderize the meat I use grated papaya. You can add it when the meat is well fried . Add chopped green chilly. Mix well. Then add 3 cups of warm water. Pressure cook the till the mutton is tender and well cooked. Now put the dish on a medium to slow flame so that the gravy come into a thick consistency.Now add the ghee and shahi garam masala powder. Mix well. This will give the royal texture and flavor to the dish. Cover and cook for 2 to 3 minutes and then put off the flame. Give 30 minutes standing time before serving. The color of the dish is so vibrant that you don’t need any extra garnish. Rajput's use to enjoy this dish with makke ki roti but you can try with any kind of paratha, rumali roti, peas pulao or simple long grain basmati rice. It’s absolutely royal. Enjoy Rajasthani Laal Maas.