Rajasthani Laal Maas Recipe-Mutton In Red Spicy Gravy
A non-veg Rajasthani recipe with kashmiri dry red chillies - soaked in water for atleast 20 minutes, mutton - cut into 1 inch pieces, curd (dahi / yogurt). Ready in 50 min, serves 4.
Curated byPriyanka Rathore🇮🇳
Instructions
19 steps- 1
To begin making the Rajasthani Laal Maas recipe, add water in a heavy bottomed pan
kashmiri dry red chillies - soaked in water for atleast 20 minutes(10) - 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
kashmiri dry red chillies - soaked in water for atleast 20 minutes(10)mutton - cut into 1 inch pieces(500 grams)cumin seeds (jeera)(1 teaspoon)teaspoons cumin powder (jeera)(2)brown cardamom (badi elaichi)(2)cardamom (elaichi) pods/seeds(3)inch cinnamon stick (dalchini)(1)cloves (laung)(3)bay leaf (tej patta)(1) - 3
Let it boil and switch off the flame once the dry red chillies becomes soft
kashmiri dry red chillies - soaked in water for atleast 20 minutes(10) - 4
Let it cool a bit, retain the water and then grind the spices into a fine paste in a mixer grinder
kashmiri dry red chillies - soaked in water for atleast 20 minutes(10)mutton - cut into 1 inch pieces(500 grams)tablespoons ginger garlic paste(2) - 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
mutton - cut into 1 inch pieces(500 grams)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)garam masala powder(1/2 teaspoon)coriander (dhania) leaves - few sprigs - 6
Mix everything well and set aside to marinate in the refrigerator for an hour
- 7
Heat ghee in a heavy bottomed pan
ghee - as required - 8
Add onions and sauté till they turn light brown in colour
brown cardamom (badi elaichi)(2)onions - finely chopped(3) - 9
Add the remaining ginger garlic paste and sauté for a minute
tablespoons ginger garlic paste(2) - 10
Add the marinated mutton to the onions and sauté on high heat for two to three minutes
kashmiri dry red chillies - soaked in water for atleast 20 minutes(10)mutton - cut into 1 inch pieces(500 grams)onions - finely chopped(3) - 11
Add the required salt and water (which we retained from boiling the dry red chillies) into the pan
kashmiri dry red chillies - soaked in water for atleast 20 minutes(10)mutton - cut into 1 inch pieces(500 grams)ghee - as requiredsalt - to taste - 12
Cover the pan with a lid and let it cook for 20 to 25 minutes
kashmiri dry red chillies - soaked in water for atleast 20 minutes(10) - 13
You can add more water if you want watery consistency
kashmiri dry red chillies - soaked in water for atleast 20 minutes(10) - 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
mutton - cut into 1 inch pieces(500 grams)charcoal -(3 pieces) - 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
kashmiri dry red chillies - soaked in water for atleast 20 minutes(10)ghee - as requiredcloves (laung)(3) - 16
Remove the charcoal bowl,put the curry back on heat, add garam masala and give a quick stir before removing from heat
garam masala powder(1/2 teaspoon)charcoal -(3 pieces) - 17
Transfer to a serving bowl and garnish it with coriander leaves
teaspoons coriander powder (dhania)(2)coriander (dhania) leaves - few sprigs - 18
Serve Rajasthani Laal Maas with hot Phulkas, steamed rice or Baati
- 19
It is usually made during special occasions and festivals in Rajasthan
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Rajasthani Laal Maas Recipe-Mutton In Red Spicy Gravy
A non-veg Rajasthani recipe with kashmiri dry red chillies - soaked in water for atleast 20 minutes, mutton - cut into 1 inch pieces, curd (dahi / yogurt). Ready in 50 min, serves 4.
Curated byPriyanka Rathore🇮🇳
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Directions
19 steps- 1
To begin making the Rajasthani Laal Maas recipe, add water in a heavy bottomed pan
kashmiri dry red chillies - soaked in water for atleast 20 minutes(10) - 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
kashmiri dry red chillies - soaked in water for atleast 20 minutes(10)mutton - cut into 1 inch pieces(500 grams)cumin seeds (jeera)(1 teaspoon)teaspoons cumin powder (jeera)(2)brown cardamom (badi elaichi)(2)cardamom (elaichi) pods/seeds(3)inch cinnamon stick (dalchini)(1)cloves (laung)(3)bay leaf (tej patta)(1) - 3
Let it boil and switch off the flame once the dry red chillies becomes soft
kashmiri dry red chillies - soaked in water for atleast 20 minutes(10) - 4
Let it cool a bit, retain the water and then grind the spices into a fine paste in a mixer grinder
kashmiri dry red chillies - soaked in water for atleast 20 minutes(10)mutton - cut into 1 inch pieces(500 grams)tablespoons ginger garlic paste(2) - 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
mutton - cut into 1 inch pieces(500 grams)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)garam masala powder(1/2 teaspoon)coriander (dhania) leaves - few sprigs - 6
Mix everything well and set aside to marinate in the refrigerator for an hour
- 7
Heat ghee in a heavy bottomed pan
ghee - as required - 8
Add onions and sauté till they turn light brown in colour
brown cardamom (badi elaichi)(2)onions - finely chopped(3) - 9
Add the remaining ginger garlic paste and sauté for a minute
tablespoons ginger garlic paste(2) - 10
Add the marinated mutton to the onions and sauté on high heat for two to three minutes
kashmiri dry red chillies - soaked in water for atleast 20 minutes(10)mutton - cut into 1 inch pieces(500 grams)onions - finely chopped(3) - 11
Add the required salt and water (which we retained from boiling the dry red chillies) into the pan
kashmiri dry red chillies - soaked in water for atleast 20 minutes(10)mutton - cut into 1 inch pieces(500 grams)ghee - as requiredsalt - to taste - 12
Cover the pan with a lid and let it cook for 20 to 25 minutes
kashmiri dry red chillies - soaked in water for atleast 20 minutes(10) - 13
You can add more water if you want watery consistency
kashmiri dry red chillies - soaked in water for atleast 20 minutes(10) - 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
mutton - cut into 1 inch pieces(500 grams)charcoal -(3 pieces) - 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
kashmiri dry red chillies - soaked in water for atleast 20 minutes(10)ghee - as requiredcloves (laung)(3) - 16
Remove the charcoal bowl,put the curry back on heat, add garam masala and give a quick stir before removing from heat
garam masala powder(1/2 teaspoon)charcoal -(3 pieces) - 17
Transfer to a serving bowl and garnish it with coriander leaves
teaspoons coriander powder (dhania)(2)coriander (dhania) leaves - few sprigs - 18
Serve Rajasthani Laal Maas with hot Phulkas, steamed rice or Baati
- 19
It is usually made during special occasions and festivals in Rajasthan
Rate this recipe
