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.
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 tsp 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.