Rajasthani Laal Maas Recipe

 
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Rajasthani Laal Maas
How to make Rajasthani Laal Maas
  • Chef: NDTV Food
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

About Rajasthani Laal Maas Recipe: Laal maas is a fiery Rajasthani meat curry. Lamb cooked in a variety of masalas with a burst of red chillies. This bright red coloured delicious dish garnished with coriander leaves and a good amount of ghee looks extremely appetizing.

Ingredients of Rajasthani Laal Maas

  • 2 Small Onions, finely chopped
  • 2 Green chillies, finely chopped
  • 18-20 Red chillies
  • 2 tsp Coriander seeds (whole)
  • 1 tsp Jeera
  • 1 Cup Mustard oil
  • 10 cloves Garlic, finely chopped
  • 1 piece Small Ginger, finely chopped
  • 1/2 Kg Lamb (cut into pieces with bones)
  • 1 tsp Salt
  • 1 Cup Kachri powder (kachri is a dried vegetable, a variety of cucumbers found in Rajasthan and ground into a powder), small
  • 3-4 pods Cardamom
  • 1/2 tsp Black pepper
  • 1 Cinnamon stick
  • A pinch of Mace
  • 1 pod Black cardamom
  • Water
  • Handful Coriander leaves, chopped

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
Key Ingredients: Onions, Green chillies, Red chillies, Coriander seeds (whole), Jeera , Mustard oil, Garlic, Ginger, Lamb (cut into pieces with bones), Salt, Kachri powder (kachri is a dried vegetable, a variety of cucumbers found in Rajasthan and ground into a powder), Cardamom, Black pepper, Cinnamon stick, Mace, Black cardamom, Water, Coriander leaves

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