Laal Maas

Rajasthani Laal Maas is a slow cooked mutton dish that is famous for its rustic flavors, vibrant red color and rich gravy. The recipe is an excellent spicy dish and is a great way to serve mouth watering meat. So, take the opportunity to experience the rich red shimmering curry with millet flatbreads or rice.

Ingredients

• Lamb: ½ kg (cut into small pieces)
• Onion: 2 small (finely chopped)
• Green chili: 2 (finely chopped)
• Red chili: 18 -20
• Cumin seeds: 1 tsp
• Coriander seeds: 2 tsp
• Garlic: 10 cloves (paste)
• Ginger: small piece (paste)
• Kachri powder: 1 small cup
• Mustard oil: 1 cup
• Black pepper: ½ tsp
• Green cardamom: 3-4
• Cinnamon stick: 1
• Mace: little
• Salt: according to taste
• Black cardamom: 1
• Coriander leaves: ½ cup (finely chopped)

Preparation method

1. Roast the red chilies till it releases a distinctive aroma.
2. Add coriander seeds and cumin seeds and roast for a minute.
3. Once done, grind it in a mixer to form a fine powder.
4. Now heat some mustard oil in a kadhai and add the ginger, garlic paste and sauté till slightly brown.
5. Now add the lamb pieces, the roasted powder and mix properly.
6. Add salt and kachri powder to add a nice flavor to the dish.
7. Next, add the chopped onions and mix properly.
8. Once the onions are fried, add the whole spices that include cardamom, black pepper, cinnamon, mace and black cardamom.
9. Stir to mix well.
10. Add the red chili powder and sauté for a minute.
11. Add enough water to cook the lamb.
12. Cover it and cook on low flame till the meat is done.
13. You can strain the gravy to remove the whole spices and put it back on fire to get thick gravy.
14. Add little water and chopped coriander leaves.
15. Allow it to simmer for a few more minutes.
16. Remove from heat and serve hot with Bajra roti.

Note: Kachri is a dried vegetable that is found in Rajasthan. The powder helps to tenderize the meat and add a nice tangy flavor to the dish.