How to make Laal Maas -

This spicy royal Rajasthani curry is not for the fainthearted. Lots of chillies, fragrant spices chunks of mutton cooked in plenty of ghee and infused with the smoky flavor of charcoal. A large mound of rice or some rotis are all you need to make your guests sing praises of your cooking skills.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन), Kashmiri red chillies (काशमीरी लाल मिर्च)

Cuisine : Rajasthani

Course : Main Course Mutton

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For more recipes related to Laal Maas checkout Mutton Curry, Hyderabadi Keema, Rogan Josh, Keema Bharta . You can also find more Main Course Mutton recipes like Keema Hara Dhania, Sliced Lamb With Green Peppers, Dahi Ka Kheema, Lamb Celery and Asparagus Stir Fry.

Laal Maas

Laal Maas Recipe Card

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Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 1-1.30 hour

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Laal Maas Recipe

  • Mutton cut into 1 inch pieces 750 grams

  • Kashmiri red chillies soaked 6-8

  • Yogurt ½ cup

  • Cumin powder 2 teaspoons

  • Coriander powder 2 teaspoons

  • Turmeric powder ¼ teaspoon

  • Ginger-garlic paste 2 tablespoons

  • Ghee 4 tablespoons

  • Black cardamoms 2

  • Green cardamoms 3-4

  • Cinnamon 1 inch stick

  • Cloves 3-4

  • Bay leaf 1

  • Onions finely chopped 4 medium

  • Garam masala powder ½ teaspoon

  • Salt to taste

  • coriander sprig for garnishing

  • Lemon wedges for garnishing

  • Charcoal 2-3 pieces

Method

Step 1

Grind the soaked chillies to a fine paste in a blender.

Step 2

In a large mixing bowl, combine the mutton, yogurt, cumin powder, coriander powder, turmeric powder, one tablespoon ginger garlic paste and the red chilli paste. Mix well and set aside to marinate in the refrigerator for an hour.

Step 3

Heat ghee in a nonstick pressure cooker, to that add black cardamom, green cardamoms, cinnamon, cloves and bay leaf and sauté till its fragrant.

Step 4

Add the onions and sauté till they turn light brown in colour. Then add the remaining ginger garlic paste and sauté for a minute.

Step 5

Add the marinated mutton to the onions and sauté on high heat for two to three minutes.

Step 6

Add salt and sufficient water to cover all the mutton pieces. Cover with a lid and let it cook under pressure for seven to eight whistles.

Step 7

Once done, remove from heat and wait till the pressure is released.

Step 8

Meanwhile light the piece of charcoal, place it in a small metal bowl and place the bowl in the centre of pressure cooker.

Step 9

Add two to three cloves to the coal, pour some ghee and quickly cover with a lid and set aside for two to three minutes.

Step 10

Put the curry back on heat, add garam masala and give a quick stir before removing from heat.

Step 11

Transfer to a serving bowl, garnish with coriander sprigs and a lemon wedge. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.