Laal Maas

Name: Laal Maas
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Asian, Indian
Ingredients: Mutton, Goat , Lamb meat with bones: 1kg; Kachri powder : 2tbsp; Raiasthani Mathania/ Kashmiri Chillies: 20; • Ghee: 1 cup; • Green cardamom: 5 pcs; • Cloves: 6 pcs; • Cinnamon stick: 2 inches; • Black cardamom: 3 pcs; • Bay leaf: 2 pcs; • Onion: 3 medium finely sliced; • Ginger garlic paste: 2 tbsp; • Yogurt: 1/2 cup; • Salt- 2 tsp; • Coriander powder: 2 tsp; • Turmeric: 1 tsp; • Water: 1 cup

12 steps

Prep:30minCook:1h

Laal Maas is a fiery Rajasthani mutton curry. This is originally made with Mathania Dried Red Chillies which gives that pure red colour but we used Kashmiri Dried Red Chillies for alternative. Lamb cooked in red chilli paste which gives this bright red colour. The main step is to bonify every ingredient into meat for that bursting of flavours. This delicious dish is garnished with coriander leaves and a good amount of ghee looks utterly delicious

Updated at: Thu, 17 Aug 2023 07:37:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories816.6 kcal (41%)

Total Fat60.8 g (87%)

Carbs32.4 g (12%)

Sugars7.3 g (8%)

Protein28.6 g (57%)

Sodium2953.9 mg (148%)

Fiber7 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1kgMutton

Goat, Lamb meat with bones

2 TbspKachri powder

20Kashmiri Chillies

Raiasthani Mathania

1 cupGhee

5 pcsGreen cardamom

6 pcsCloves

2 inchesCinnamon stick

3 pcsBlack cardamom

2 pcsBay leaf

3Onion

medium, finely sliced

2 TbspGinger garlic paste

½ cupYogurt

2 tspSalt

2 tspCoriander powder

1 tspTurmeric

1 cupWater

Instructions

Step 1

Marinate the meat with Kachri Powder (or you can use papaya paste, meat tenderiser) . Add Kachri powder in meat, mix well, cover with cling film and leave to marinate for 1 hour.

Step 2

Soak the Mathania (if not available use Kashmiri) dried red chillies in warm water for around 30 mins. Once soft, add red chillies in a blender and make a paste. Don't discard the chilli water. Use 3 tbsp water while blending red chillies.

Step 3

Heat up the ghee in a pot.

Step 4

Add the whole garam masalas & give it a stir.

Step 5

Add the sliced onions and fry on medium heat until softened.

Step 6

Add the ginger garlic paste and fry for a minute.

Step 7

• Now add pieces of meat, mix well and fry on medium heat until colour changes to brown.

Step 8

Add the red Chilli paste, mix well for around 5 or 6 minutes till All water dries up, oil separates & the Chilli paste is fully cooked.

Step 9

Add the yogurt, salt, coriander powder, and turning. At this point, Reduce heat to low, Mix well & keep stirring for 3 to 4 minutes continuously. Cover and Let it cook till oil separates.

Step 10

Add water, mix, cover & cook until meat is fully tender. (I used the leftover chilli water, used to soak the Chillies)

Step 11

Note; you can skip the marination step, and After adding water pressure cook the meat for 6 minutes.

Step 12

I used Mild Kashmiri Mirch. If you are using Regular I recommend use 12 instead of 20.