Rajasthani Laal Maas Recipe-Mutton In Red Spicy Gravy
Rajasthani · Non Vegeterian · 50 min · 4 servings
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For the soul.
Key Ingredients
- 10 kashmiri dry red chillies - soaked in water for atleast 20 minutes
- 500 grams mutton - cut into 1 inch pieces
- 1/2 cup curd (dahi / yogurt)
- 1 teaspoon cumin seeds (jeera)
- 2 teaspoons cumin powder (jeera)
- + 14 more ingredients — see full list below ↓
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How to Make Rajasthani Laal Maas Recipe-Mutton In Red Spicy Gravy at Home
Ingredients (19 items)
- kashmiri dry red chillies - soaked in water for atleast 20 minutes— 10
- mutton - cut into 1 inch pieces— 500 grams
- curd (dahi / yogurt)— 1/2 cup
- cumin seeds (jeera)— 1 teaspoon
- teaspoons cumin powder (jeera)— 2
- teaspoons coriander powder (dhania)— 2
- turmeric powder (haldi)— 1/2 teaspoon
- tablespoons ginger garlic paste— 2
- ghee - as required
- brown cardamom (badi elaichi)— 2
- cardamom (elaichi) pods/seeds— 3
- inch cinnamon stick (dalchini)— 1
- cloves (laung)— 3
- bay leaf (tej patta)— 1
- onions - finely chopped— 3
- garam masala powder— 1/2 teaspoon
- salt - to taste
- coriander (dhania) leaves - few sprigs
- charcoal -— 3 pieces
Step-by-Step Instructions
- 1
To begin making the Rajasthani Laal Maas recipe, add water in a heavy bottomed pan
- 2
Add the soaked kashmiri red chillies and all the dry spices including cumin seeds, black cardamoms, green cardamoms, cinnamon stick, cloves, bay leaf into the water
- 3
Let it boil and switch off the flame once the dry red chillies becomes soft
- 4
Let it cool a bit, retain the water and then grind the spices into a fine paste in a mixer grinder
- 5
In a large mixing bowl, add mutton, yogurt, cumin powder, coriander powder, turmeric powder, one tablespoon ginger garlic paste and the dry red chilli paste which we prepared in the beginning
- 6
Mix everything well and set aside to marinate in the refrigerator for an hour
- 7
Heat ghee in a heavy bottomed pan
- 8
Add onions and sauté till they turn light brown in colour
- 9
Add the remaining ginger garlic paste and sauté for a minute
- 10
Add the marinated mutton to the onions and sauté on high heat for two to three minutes
- 11
Add the required salt and water (which we retained from boiling the dry red chillies) into the pan
- 12
Cover the pan with a lid and let it cook for 20 to 25 minutes
- 13
You can add more water if you want watery consistency
- 14
Once the mutton is cooked, light the piece of charcoal, place it in a small metal bowl and place the bowl in the centre of the pan
- 15
Add two to three cloves to the coal, pour some ghee and quickly cover the pan with a lid and set aside for two to three minutes
- 16
Remove the charcoal bowl,put the curry back on heat, add garam masala and give a quick stir before removing from heat
- 17
Transfer to a serving bowl and garnish it with coriander leaves
- 18
Serve Rajasthani Laal Maas with hot Phulkas, steamed rice or Baati
- 19
It is usually made during special occasions and festivals in Rajasthan
