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Laal Maas | Rajasthani Laal Maas Recipe

Laal Maas Recipe, A Rajasthani mutton dish which is popular among the royalties. Laal Maas also 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.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Indian, North Indian
Servings 4 servings
Calories 599 kcal

Equipment

  • Pressure cooker

Ingredients
  

  • 500 grams Mutton
  • 3 large Onion sliced thinly
  • Salt to taste

For Yogurt Sauce

  • 1 cup Yogurt (Curd)
  • 3 tablespoon Kashmiri Chilli Powder
  • 2 tablespoon Coriander Powder
  • 1 teaspoon Turmeric Powder
  • 1 tablespoon Ginger Garlic Paste

For Tempering

  • 4 tablespoon Ghee
  • 1 stick Cinnamon
  • 1 Black Cardamom

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. Onions should turn 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. It will take 10 minutes to sear. Pour enough water to cover the meat.
  • 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.

Notes

  • Thick yogurt is preferred to make the curry. You can opt for dahi as well.
  • Use tender pieces of meat for even and faster cooking.
  • Kashmiri chilli powder is used in the gravy for colour. If you are using regular chilli powder, use less.
  • You can make the curry with chicken as well.

How to Smoke Laal Maas

  • Once the laal maas is done cooking. Remove it to a serving bowl which has a lid fitting lid.
  • Heat a piece of charcoal till red. Meanwhile make a cup shape using aluminium foil. You can use a small bowl.
  • Keep the foil cup on the top of the gravy, and place the hot charcoal piece inside the cup.
  • Top with few pieces of cloves over the charcoal. Drizzle a teaspoon of ghee over the charcoal. Immediately cover the pan with a tight fitting lid and let it smoke for 2 to 3 minutes.
  • Now remove the cup carefully and mix well. Serve hot.

Nutrition

Serving: 1servingsCalories: 599kcalCarbohydrates: 19gProtein: 25gFat: 48gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 138mgSodium: 208mgPotassium: 707mgFiber: 6gSugar: 8gVitamin A: 1844IUVitamin C: 9mgCalcium: 169mgIron: 4mg
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