Home / Non-veg main course / Rajasthani Laal Maas
22 January, 2016

Rajasthani Laal Maas

Posted in : Non-veg main course on by : nrdubey Tags: , , ,

Date – 17.1.2016

About Recipe

Today I am sharing very popular rajasthani laal maas, this curry goes well with chapati, tandoori roti and rice. Try this recipe and let me know how it came for you.

 

Preparation time – 20 mins

Cooking time – 45

Cuisine – rajasthani/ north indian

Recipe type – main course

Serve – 3-4

 

Ingredients

Mutton (better take leg part) – 750 g cut into 1 inch

Onion – 400 g or 4-5 (finely chopped)

Garlic clove– ¼ cup or 2 whole (crushed or sliced)

Whole red chilly – 15 -17 (remove seeds, soak in water and make paste)

Curd/yogurt – ½ cup (use fresh curd)

Coriander powder – 3 tsp

Cumin seeds – 1 tsp

Turmeric powder – ½ tsp

Garam masala powder – 1 tsp

Black cardamom – 3-4

Green cardamon – 3-4

Bay leaf – 1

Clove/laung – 3-4

Ghee/oil (butter use ghee) – 4 -5 tbsp

Water – 1 cup or some more

Salt – as per taste

Fresh coriander leaves – for garnishing

 

 

Method

Step 1 First take whole red chilies remove seeds, soak in warm water for 10 mins and make paste. Keep aside.

Step 2 Finely chop onions and crushed or sliced garlic.

Step 3 In yogurt/curd mix turmeric, coriander powder and garam masala powder. Keep aside.

Step 4 Heat ghee/oil in cooker, place whole garam masala as bay leaf, black cardamon, green cardamon, clove and cumin seeds. Let crackle.

Step 5 Add garlic (slices or crushed), fry for few seconds.

Step 6 Add finely chopped onion, fry until onion will translucent.

Step 7 Add mutton, saute and stir for 5 mins on medium heat.

Step 8 Add red chilly paste (step 1) and curd mix (step 3), stir and cook mutton for 2 mins.

Step 9 add water and put cooker’s lid.

Step 10 Pressure cook mutton for 3 whistle or after 1 whistle cook 10 on simmer. Settle down on its own.

Step 11 Again cook mutton on medium flame for 5 – 10 mins or till mutton cooked.

 

Tips

If u want add ginger (crushed).

Do not use sour curd.

Do not throw soaked chilly water use it for making gravy.

 

In Short

IMG_3364

Remove seeds from chilies

IMG_3366

Soak in warm water

IMG_3372

Drain chilies and make paste (do not throw soaked water)

IMG_3367

Take garlic and onions

IMG_3368

Chop them finely

IMG_3369

In curd add coriander leaves, turmeric and garam masala powder

IMG_3370

Mix well

IMG_3373

Heat ghee

IMG_3375

Add whole garam masalas, cumin seeds, bay leaf, green cardamon, black cardamon and clove

IMG_3377

Add chopped garlic

IMG_3378

Add chopped onions

IMG_3379

fry till translucent

IMG_3380

Add mutton

IMG_3381

Stir and saute for 5 mins on medium heat

IMG_3382

Add red chilly paste

IMG_3383

Add curd mix

IMG_3384

Cook for 2 mins

IMG_3386

Add 1 cup of  water

IMG_3385

Add soaked water

IMG_3387

Pressure cook it after one whistle cook for 10  mins on simmer

IMG_3389

let settle down the pressure then again cook on simmer heat for 5 to 10 mins

IMG_3390

Add coriander leaves and switch off the flame

IMG_3391

Rajasthani laal maas is ready

 

Leave a Reply

Your email address will not be published. Required fields are marked *