Rajasthani Laal Maas step by step pictures. This is made with Mutton ,Yogurt and Kashmiri Chilli Powder and spices.
Rajasthani Laal Maas
I came across this recipe through david rocco's cooking show. I fell in love with it because of its simplicity. It calls for few simple spices and spice powders. It turns out so yummy and so beautiful to look at it as well. The bright red colour with a thin layer of ghee floating over it makes it so appetizing..
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This curry is made with mutton with bones..You can also use boneless too.. It taste so yummy with pretty much anything, specially chapati, rice, curd rice, coconut rice, parota or anything your heart desire.
Ingredients for Rajasthani Laal Maas
- Mutton - ½ kg
- Yogurt / Curd - 1 cup
- Kashmiri Chilli Powder - 2 to 3 tblspn
- Coriander Powder / Malli Podi - 1 tblspn
- Turmeric Powder/ Manjal Podi - ½ tsp
- Onion - ½ kg sliced thinly
- Salt to taste
- Cinnamon Stick / Pattai - 3 cm piece
- Black Cardamom - 1
- Ginger Garlic Paste - 1 tblspn
- Ghee - 4 tblspn
How to make Rajasthani Laal Maas recipe
- Take curd, ginger garlic paste, chilli powder, coriander powder, turmeric powder in a bowl, mix well and set aside.
- 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 in the onions till it seared.
- Pour in curd mix and toss well till the colour darkens.
- Add in some water and mix well.
- Cover and pressure cook for 5 whistle, then simmer the flame and cook for 15 mins.
- Turn off the heat and let the steam escape all by itself.
- Open and serve.
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Laal Maas Recipe | Rajasthani Laal Maas Recipe | Red Mutton Curry Recipe
Ingredients
- ½ kg Mutton
- 1 cup Yogurt / Curd
- 2 to 3 tbsp Kashmiri Chilli Powder
- 1 tbsp Coriander Powder / Malli Podi
- ½ tsp Turmeric Powder/ Manjal Podi
- ½ kg Onion sliced thinly
- Salt to taste
- 3 cm piece Cinnamon Stick / Pattai
- 1 Black Cardamom
- 1 tbsp Ginger Garlic Paste
- 4 tbsp Ghee
Instructions
- Take curd, ginger garlic paste, chilli powder, coriander powder, turmeric powder in a bowl, mix well and set aside.
- 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 in the onions till it seared.
- Add in curd mix and toss well till the colour darkens.
- Add in some water and mix well.
- Cover and pressure cook for 5 whistle, then simmer the flame and cook for 15 mins. Turn off the heat and let the steam escape all by itself.
- Open and serve.
Rajasthani Laal Maas Recipe step by step pictures
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sutapa Purkayastha
Then , how you get this rich red colour of the curry ?
Anonymous
where did she get red color from in the pot does not look red an less she put lots of food color
Bango Tango
The color is from the oil settling on the top after a rest period. If you stirred it up and resuspended the oil the color would return to a creamy yellow.
Unknown
no that red colour is because of different chilli powder
vijai kumar
Looking tempt sis.post pad Thai recipe .
Anonymous
It looks yum! I came across another recipe on chatorediaries which is different from this one and I thought it was original. Will try this recipe and see which is better.
Aarthi
@sutapa Purkayasthait is from the kashmiri chilli powder
Anonymous
Something looks wrong wid ur last 2 pics. The curry color has suddenly turned red from brown. r u bullshitting us?
Aarthi
@AnonymousIt is because those cooking pictures are taken at night without any flash and the main presentation pics are taken in the morning. Hence the difference.
P.S. Please avoid giving rude comments. Comment with some manners.
Anonymous
Instead of ghee can we use oil...
Anonymous
It looks yumm am sure it.will taste yummy
Anonymous
Hi Aarthi - You are doing a wonderful job. It takes patience to capture so many pics and write articulate recipes and to do it day after day, it certainly requires appreciation.
Please refrain from addressing those filthy comments. Just ignore.
I just want to make sure you are appreciated.
- Kay
Aarthi
@AnonymousYes u can use oil
safiya
Super easy mutton curry ....danku for sharing...
Anonymous
Hi Aarthi! This was so quick n easy..... Damn tasty...teamed it up with ghee rice...
Thanks for the step by step receipe.....
Anonymous
I tried this recipe and it turned out super delicious... Thanks for sharing it with us but i couldn't get the bright red colour like yours in tbe last pic....can i put some food color...?
Aarthi
@Anonymousif u use kashmiri chilli, you will get that colour.
Anonymous
Hi aarti ur recipies r really gud hve tried few but yes the red colour is a bit hard to get ...hve tried all different chills ...without results:( ...rest keep up the gud wrk.....👍
Cook With Sally
Hi Aarthi, I fell in love with the colour of this curry so I decided to make, I hope you did not mind as I added a link to you,I think that's fair. I did not get a good photo like yours but it turn out to be amazing.
Thank you Sally
Anonymous
half kg onions means how many medium or large sized onions ? that coriander pwdr in the pic looks more than a tablespoon. is it so ?
Aarthi
@Anonymoushalf kg will be around 3 large onions. And coriander powder is 1 tblspn
Nikitha Muttaluri
Tried this one after seeing the mouthwatering pic , it didn't disappoint me . It was just delicious , I even managed to get a colour similar ( not exactly though 😊) to the pic ... Thanks .
rashmi raman
Hi
U r doing a great job ur mutton curry looks like rogangosh is it the same
Anonymous
Have tried this one. Just to add that color and taste comes from Kashmiri Mirch and Dahi (Curd) that you use. Super delicious.
Ivory Moon
I've never head Lamb before, your dish looks great, and i love indian food, i am going to check out your other recipes! Thank you!
Anonymous
Hey Arati,
Can you add a provision in your blog to save the recipe ,say like to Bigoven or something similar..? It would be really helpful
siddharthanigam
Don't we have to add any Masala ( Garam masala or Mutton ready mix masala ) ??
Jovial Fernandes
Hi.. What I do is,
Use Mutton from younger animal.. Meat is more tender..
After washing this meat, I marinate it overnight with curd and powder spices as mentioned in your recipe... I feel that the curd tenderises the meat further and let's it soak in the flavours... Result,.. Meat so tender it melts in the mouth..
Jovial Fernandes
Those asking why the colour has turned red its because after cooking the Kashmir chili powder gives that colour to the fat / ghee making the dish appear red...
Happens with my Pork Vindaloo too 😄
Anonymous
Can we cook it without pressure cooker, please share the recipe
Yogsingh
Thanks . Can I use Mustard oil ?
John Hill
Made this couple times with lamb shoulder chops cut up. Its great, more wooried about the taste than colour but it seems to come out right using kashmiri powder.
Craig
Thank you for this recipe! Been always cooking in a Kadam after pressure cooking the mutton. Will try this curry out on Sunday
Anonymous
can you use other meats instead of mutton?
Abby
Hi mam. I need a suggestion from you. .
First of all thanks for ur wonderful receipes. .i tried a lot of receipes of Urs.all came out very well..
Actually I am a thinking to buy a oven..already in am having ifb microwave oven. I am interested in preparing cakes for my family. .so i thought of buying an oven.which one will be the best for cakes and grills.whether I can go for otg or conventional oven or otg with fan..I am in confused of these 3 types yar. Can u give me a good idea.
TIA
Aarthi
you can check my meet my oven post.
Keshab Dimri
This looks great, I am sure would taste heavenly too. But this is not rajasthani Laal Maans. You need to add cloves & clove powder, there should be no corainder powder. Make chilli paste using mathania chillies 7 add. Add ghee garlic tadhka in end. Also add smoke (dhungar) in the end.
Mandeep Luthra
Hi Keshab !
Try Laal Maas recipe by RB. That one is authentic . Good luck
Pughy
Red colour is from the Kashmiri chilli powder. I use the same in chicken tikka to achieve the right colour and spicy ness all in one. No artificial colours for me...
Vikash Mishra
wow, what an amazing non-veg recipe is this!! thanks for sharing, I will definitely try to cook this recipe by following your instruction..
L. Devaraj
Hi Aarti,
I followed your recipe and used almost all the ingredient listed except for ghee, (which I did not have ), I used oil.
You were right, the Kashmiri chilli powder gave the curry the most beautiful red colour !
My husband, my 2 guests loved it 🙂
Thank you very much for sharing this recipe.
The curry turned out absolutely delicious!!!!!
patrick tan
thanks very much for the recipe. Turned out great!
Richa Gupta
I want to see veg korma recipe. When I click the image it is showing me different recipe of white veg kurma. Why is that?