Rajasthani Laal Maas

Recipe by
Total Time:
1 hour 15 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 3 tbsp - oil
  • 2 - big onions, finely sliced
  • 2 tbsp - garlic paste
  • 2 - cloves
  • 2- bay leaves
  • 2 - black cardamoms
  • 300 g - mutton (lamb) leg, cut into 1 inch pieces (or boneless mutton)
  • 1/4 tsp - turmeric powder
  • 2 tsp - coriander powder
  • 5- black peppercorns, crushed
  • 2 tsp - Kashmiri red chilli powder
  • 3 tbsp - hung yogurt
  • 3/4 tsp - salt (or to taste)
  • 3 tbsp - thick tomato puree
  • Fresh coriander leaves for garnish
  • 1 tsp - ginger juliennes for garnish (optional)

How to Make Rajasthani Laal Maas

  • Wash and clean lamb pieces. Drain out water completely.
  • Heat the oil ( 2 tbsp ) and brown the onions in a heavy saucepan on a medium heat. Allow to cool for 10 - 15 minutes and make a smooth paste in a mixer.
  • Heat 1 tbsp oil again and add ginger - garlic paste and saute for 2 - 4 minutes until the raw smell disappears. Add brown onion paste and fry for 5 - 7 minutes.
  • Add bay leaves, cloves, cardamom, crushed peppercorns, red chilli powder, turmeric powder and coriander powder.
  • Mix all the spice powders well.
  • Add the cut mutton pieces, salt to taste and stir well.
  • Pour the yogurt and tomato puree into the mutton, do not add extra water, check for seasoning and continue cooking until the meat is tender and done / gravy thickens / leaves from the sides of the pan / red in colour / fragrant ( approximate cooking time for tender meat 45 minutes and stir occasionally )
  • When done, garnished with chopped coriander leaves, ginger juliennes (optional) and serve.
  • Recipe Courtesy: Niya's World

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