Laal Maas (Red Meat)by Leena Kohli (@leenakohli)
'Laal' means red, and 'Maas' means meat. This culinary gem from Rajasthan, lives true to its name, with its striking red gravy infused with the warmth of aromatic spices and mouth-watering tanginess. This spicy meat curry is traditionally made with Mathania chillies but can be substituted with Kashmiri or Degi red chillies for that same fiery red hue without excessive heat....
Laal Maas is a feast for both the eyes and the palate and this dish truly lives up to its name with its eye-catching red-hot gravy. Enjoy!
- 1kgMutton (curry cut pieces)
- 3/4cupMustard Oil (divided)
- 4medium Onions (sliced)
- 2tbspGinger Garlic paste (divided)
- 1Bay Leaf
- 5Green Cardamom
- 2Black Cardamom
- 2blade Mace
- 8Black Peppercorns
- 1in- Cinnamon sticks
- 2 1/2tbspKashmiri Red Chilli Powder
- 1tbspDry Mango Powder (Amchur)
- 1tbspChaat Masala (optional)
- 1tbspBlack Peppercorns (coarsely grounded)
- 1tbspCumin Powder
- 2tbspCoriander Powder (coarsely ground)
- 1tbspSalt (adjust to taste)
- Fresh Coriander for garnishing
Wash and pat dry the mutton pieces and set them aside.
In a mixing bowl, combine a tbsp of ginger garlic paste, kashmiri red chilli powder, amchur, chaat masala, ground black peppercorns, cumin powder, coriander powder, salt, and 2 tbsp of mustard oil with the yogurt. Mix well and set it aside.
Heat mustard oil in a heavy-bottomed wok or skillet until it reaches a smoking point. Allow it to cool.
Reheat the oil over medium to high heat and add green cardamom, black cardamom, black peppercorns, mace, cinnamon sticks, cloves and bay leaves. Let them sizzle.
Add the sliced onions to the wok and saute until they turn translucent and pinkish in colour. Then add the remaining ginger garlic paste and saute for 1-2 minutes to remove their raw aroma.
Add the mutton pieces to the wok and let them cook over medium-high heat for a few minutes, stirring occasionally, until they change colour and the oil starts leaving the sides.
Pour in the curd mixture and mix well. Add water to the wok and bring it to a boil. Cover the wok with a lid, reduce the heat, and let it simmer until the mutton is completely cooked (approx. 1½ hours or more), stirring occasionally. To check the tenderness of the mutton, it should easily separate from the bone when poked with a fork or spoon.
Once the mutton is tender, taste and adjust the seasoning and turn off the heat.
Garnish with fresh coriander and serve hot with naan, roti, paratha or rice.
Tips & Tricks
The number of servings can vary depending on the portion size served.
Adjust the quantity of water to achieve your preferred gravy consistency.
Feel free to add more or fewer spices based on your taste preferences.
For a quicker cooking option, you can use a pressure cooker.
Cooking time may vary depending on the quantity and quality of the mutton.
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