Rajasthani Laal Maas Recipe

Laal maas is a famous Rajasthani meat curry. In laal maas curry fresh lamb is cooked in a variety of masala’s with a burst of red chillies.it is the best recipe for spicy non-veg lovers. In this recipe we also use kachri powder, kachri is a dried vegetable, a variety of cucumbers found in Rajasthan and ground into a fine powder

 Ingredients for Rajasthani Laal Maas Recipe

  • Mustard oil – 1 cup
  • Fresh lamb – 1/2 kg (cut into pieces with bones)
  • Onions – 2 small (finely chopped)
  • Green chillies – 2 (finely chopped)
  • Red chillies – 18-20
  • Coriander seeds – 2 tsp
  • Cumin seeds – 1 tsp
  • Garlic – 10 cloves (finely chopped)
  • Ginger – A small piece (finely chopped)
  • Kachri powder – 1 small cup
  • Cardamom – 3-4 pods
  • Black pepper – 1/2 tsp
  • Cinnamon stick – 1
  • Mace – A little bit
  • Black cardamom – 1 pod
  • Water as required
  • Fresh coriander leaves – handful (finely chopped)
  • Salt to taste

Method

  • Take a pan and dry roast the red chillies to give it a nice distinctive aroma which adds great flavour to the laal maas recipe
  • Now add to that the coriander seeds and cumin seeds sauté for few seconds, once done transfer it to a blender and grind it into a nice fine powder
  • Take a pan and heat some oil on a medium flame
  • Add garlic and ginger sauté until the garlic turns slightly brown
  • Add the lamb pieces and mix well
  • Add required amount of salt and mix well
  • Now it’s time to add the kachri powder. This powder not only tenderizes the meat, it also adds a nice tangy flavour to it
  • Now add the chopped onions and stir well
  • Once the onions are roasted well, add the whole spices, cardamom, black pepper, cinnamon, mace, black cardamom and mix well
  • Now add the red chilli powder and let it roast for about a couple of minutes
  • Add enough water to cook the lamb, cover the pan with a lid and let it simmer for few minutes till the meat is well cooked
  • Once the meat is well cooked, take out all the lamb pieces on a platter and strain the gravy, straining the laal maas gravy gets rid of all the whole spices and keeps the essence and flavours intact
  • Now add the lamb pieces you had taken out from gravy to the refined gravy and put it back on fire and continue to cook on low flame
  • Add about 1/2 cup of water and some chopped coriander leaves
  • Let it simmer for a while and when you reach a good consistency of gravy, turn off the flame and serve it in a serving bowl
  • Serve hot with chapatti or steamed rice

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