Rajasthani Laal Maas Recipe

How to Make Rajasthani Laal Maas

• 1.Dry roast the red chillies to give it a nice distinctive aroma which adds great flavor to the dish.
• 2.Add to that the coriander seeds and cumin seeds.
• 3.Once done, grind it into a nice fine powder.
• 4.Heat some mustard oil in a pan. Add to this the garlic and ginger.
• 5.Once the garlic turns slightly brown add the lamb pieces.
• 6.Give it a good mix. This is also a good time to add salt.
• 7.Now add the kachri powder. Not only does this powder tenderize the meat, its also adds a nice tangy flavor to it.
• 8.Now add the chopped onions and mix all well.
• 9.Once the onions have roasted well add the whole spices, cardamom, black pepper, cinnamon, mace, black cardamom. Stir well.
• 10.Now add the red chilly powder and let it roast for about a minute.
• 11.Add enough water to cook the lamb. Cover it and let it simmer for a couple of minutes till the meat is cooked.
• 12.Once the meat is cooked, take out all the pieces on a platter and strain the gravy.
• 13.Straining the gravy gets rid of all the whole spices and keeps the essence and flavors intact.
• 14.Now add the lamb pieces you had taken out to the refined gravy and put it back on fire but on low heat.
• 15.Add about 1/2 cup water and some coriander leaves.
• 16.Let it simmer for a while and when you reach a good consistency of gravy, turn off the heat.
• 17.Serve hot with a good garnishing of chopped coriander leaves.