Laal Maas Recipe

Laal Maas Recipe, A Rajasthani mutton dish which is popular among the many royalties. Laal Maas also often known as Laal Maans, Ratto Maans. Tender mutton is cooked in a spiced yogurt sauce made with kashmiri chillies, coriander, onions, ginger and garlic. This dish pairs well with bajra roti, steamed rice or jeera rice.

Laal Maas

I got here across this recipe from a cooking show hosted by david rocco. I fell in love with it due to its simplicity since it uses few easy spices and spice powders. The brilliant red color with a skinny layer of ghee floating on top makes it so appetizing. This curry is made with mutton or lamb. It goes well with just about anything, specially chapati, rice, curd rice, coconut rice, parotta or anything your heart desire.

About Laal Maas

Laal maas is a well-liked spicy mutton dish from Rajasthan. Additionally it is often known as Ratto Maans. ‘Laal’ means Red and ‘Maas’ means Mutton. The dish is thought for its iconic red color. Tender pieces of lamb cooked in a yogurt sauce with kashmiri chilli powder, coriander, ginger & garlic.

Traditionally, laal maas was made with wild game meat (jungli maas), reminiscent of boar or deer. It was a favorite among the many royalties. This traditional Rajasthani laal maas is made with plenty of dry red chillies and may be served with phulka or roti.

Laal Maas Ingredients

Mutton | Lamb – The recipe calls for tender pieces of lamb or mutton with bone-in. But you possibly can go for boneless meat as per your convenience.

Yogurt | Dahi – The sauce for laal maas is made with yogurt. Use thick creamy curd for texture.

Spice Powders – kashmiri chilli powder adds color to the gravy. Coriander powder and turmeric is only for flavour.

Onions – The authentic recipe doesn’t uses onions. But I wish to add sliced onions for flavour and sweetness.

Whole Spices – Black cardamom adds unique pungent almost menthol like flavour to the dish.

Ginger & Garlic – freshly crushed ginger and garlic adds aroma to the dish which reinforces the flavour profile.

Ghee – ghee or clarified butter adds wealthy taste to the dish.

Laal Maas Recipe in Steps

Mixing Sauce

Take curd, ginger garlic paste, chilli powder, coriander powder, turmeric powder  in a bowl, mix well and put aside.

Searing Meat

Heat ghee in a pressure cooker, add in cinnamon and black cardamom. Add in onions, salt and cook till golden brown. Add in mutton and toss well within the onions till it seared.Pour in curd mix and toss well till the color darkens.

Cooking Laal Maas

Add in some water and blend well. Cover and pressure cook for five whistle, then simmer the flame and cook for 15 mins. Turn off the warmth and let the steam escape all by itself. Serve hot.

Expert Suggestions

• Thick yogurt is preferred to make the curry. You’ll be able to go for dahi as well.
• Use tender pieces of meat for even and faster cooking.
• Kashmiri chilli powder is utilized in the gravy for color. For those who are using regular chilli powder, use less.
• You’ll be able to make the curry with chicken as well.

Smoke Laal Maas

• Once the laal maas is completed cooking. Remove it to a serving bowl which has a lid fitting lid.
• Heat a chunk of charcoal till red. Meanwhile make a cup shape using aluminium foil. You should use a small bowl.
• Keep the foil cup on the highest of the gravy, and place the recent charcoal piece contained in the cup.
• Top with few pieces of cloves over the charcoal. Drizzle a tsp of ghee over the charcoal. Immediately cover the pan with a decent fitting lid and let it smoke for two to three minutes.
• Now remove the cup fastidiously and blend well. Serve hot.

Make Rajasthani Laal Maas (Stepwise Pictures)

Mixing Sauce

1)First let’s mix the sauce for the curry. Take thick curd in a bowl. Make certain the yogurt is thick and never too sour. Just a little sour taste is effective. Yogurt makes the bottom of the curry.

2)Add in kashmiri chilli powder and turmeric powder. Kashmiri mirch adds the long-lasting red color to the gravy.

3)Add in coriander powder which helps with the thickening of the sauce.

4)Add in crushed ginger and garlic. You’ll be able to grate peeled ginger and garlic straight into the yogurt. Optionally you should use ginger garlic paste.

5)Mix this rather well till the yogurt incorporates into the spice powders and creates a smooth sauce.

Tempering Spices

6)I used my pressure cooker to cook the gravy. But you possibly can cook this in an everyday heavy bottom pot. Pressure cooker is quicker option to cooking. heat ghee in pressure cooker.

7)Add in black cardamom and cinnamon stick. let it sizzle within the ghee for couple of minutes.

8)Add in sliced onions.

9)Sprinkle salt over the onions so it starts cooking faster.

10)take your time to cook onions. It has to show soft and caramelized.

11)That is the color you’ve take the onions for sweetness and flavour.

Searing Mutton

12)Add in tender pieces of mutton into the fried onions.

13)Sprinkle salt to taste. Sear the mutton pieces for five to 10 minutes till the lamb gets nice color.

14)Reduce the flame and add in yogurt mixture.

15)Stir the yogurt into the seared meat. Cook on low heat till mutton is well coated within the yogurt sauce.

16)Cook for no less than 10 minutes to create flavour.

Cooking Mutton

17)Pour in enough water to cover the meat. Give it an excellent stir. Cover and pressure cook for five to six whistle. For those who are cooking this in an everyday pot, it would take around 2 hours. You may have to add more hot water if the gravy gets too dry.

18)Laal maas able to serve.

More Mutton | Lamb Recipes

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If you’ve any questions not covered on this post and should you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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