Laal Maas Recipe is a popular dish in Rajasthan, which is eaten by non-veg eaters with great fervor. This is a Rajasthani mutton curry, it does take some effort to make but once you eat it, you will never forget its taste.
The aroma of Rajasthani food spreads its fragrance everywhere and the fame of some dishes is worldwide. Rajasthani Laal Maas Recipe can be made very easily by red chillies and with the right measurements of spices. The spices in it give spiciness to its gravy, which non-veg eaters like this dish very much.
Delicious mutton cooked in ginger garlic paste, yogurt, turmeric and more. It is meant to be fiery and is made with the combination of Mathania red chillies and other popular spices of Rajasthan. You can serve this hot spicy curry along with hot chapati, naan, roti and rice.
Making Laal Maas Recipe at home with detailed step-by-step photos and video.
Steps For how to make this Rajasthani Laal Maas Recipe:
- 1Kg. Mutton
- 2tbsp Ginger Garlic Paste
- ¼ Cup Ghee
- 2-3 Clove
- 10 Black Peppercorns
- 2 Green Cardamom
- 1 Black Cardamom
- 6 Big Onion Sliced (250gm.)
- 200gms Curd
- 1½ tbsp Coriander Powder
- ½ tsp Red Chili Powder
- ½ tsp Cumin Powder
- ¼ tsp Turmeric Powder
- 1 tbsp Mustard Oil
- Salt to taste
- Mathania Red Chili Paste
For Mathania Red Chilli Paste
- 20 Mathania Red Chili (use soaked chilies)
- Water as required
In a mixing bowl, add mutton, and ginger garlic paste and marinate well as keep it aside for an hour.
For Mathania Red Chilli Paste
Soak the red chilies (Mathania) in water for half an hour. In a grinder jar, add the soaked chilies (Mathania) and add water (used the same water used for soaking chilies). Grind down to a paste.
In a large handi heat ghee and splutter black peppercorn, green cardamom, black cardamom and saute well. Add onion and saute till translucent.
Add the marinated mutton and saute for 5 minutes.
Add mathania chilli paste and saute well for 10-15 minutes to remove chillies rawness.
Add in the coriander powder, cumin powder, red chilli powder, Haldi powder and mustard oil to the curd and mix well.
Put curd mixture in the mutton and cook well.
Now add some water, and bring it to a boil. Add salt, cover with the lid and cook on low flame till the mutton becomes tender.
Serve hot with chapati, naan, roti and rice.
To get started with this recipe, you can watch our Youtube video which we have prepared. You can make this recipe Style step by step.
Laal maas recipe is made with goat meat, but the ingredients remain simple and extremely hot. Over the years, the dish has also moved from royal kitchens to more humble homes and it can now be found on the menu of many restaurants in India and abroad. However, the journey of this dish to different places has changed the original taste and preparation style that also suits more modern taste buds.
Although most families cook their own versions, the recipe from the royal family of Mewar is considered most superior. Many in the interiors of Jodhpur and Jaisalmer still follow the centuries-old tradition of cooking laal maas on a chulha or wood stove and using only Mathania chillies.
Mathania Red Chillies: Mathania produces one of the finest varieties of red chillies (Lal Mirch) in India, known for its sharp pungent heat; it brings distinct flavour, colour and taste to food and is used in the preparation of famous Rajasthani dishes like Laal Maas (red meat).
This laal maas recipe is special for those who like spicy food. All the flavor of this curry comes from the spices in it. Non-veg eaters will love the dish.
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