22 January, 2016
Rajasthani Laal Maas
Date – 17.1.2016
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
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
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.
If u want add ginger (crushed).
Do not use sour curd.
Do not throw soaked chilly water use it for making gravy.
Remove seeds from chilies
Soak in warm water
Drain chilies and make paste (do not throw soaked water)
Take garlic and onions
Chop them finely
In curd add coriander leaves, turmeric and garam masala powder
Add whole garam masalas, cumin seeds, bay leaf, green cardamon, black cardamon and clove
Add chopped garlic
Add chopped onions
fry till translucent
Stir and saute for 5 mins on medium heat
Add red chilly paste
Add curd mix
Cook for 2 mins
Add 1 cup of water
Add soaked water
Pressure cook it after one whistle cook for 10 mins on simmer
let settle down the pressure then again cook on simmer heat for 5 to 10 mins
Add coriander leaves and switch off the flame
Rajasthani laal maas is ready