Traditional Rajasthani Recipe of Laal Maas is a flaming spicy, dark crimson mutton (goat meat) dish. Use my precise recipe to make it at home in a pressure cooker or an instant pot.
About The Laal Maas:
Literally, “Red Meat” is what Laal maas means. This extremely spicy, vibrant crimson curry is a typical Rajasthani dish prepared with goat meat and spices.
Rajasthani laal maas, which has a flaming red hue and a medium heat, is traditionally made with Mathania chilies. The Mathania area in the Jodhpur district of Rajasthan, where they are widely farmed, is where these red chiles receive their name. However, if you reside somewhere where you can’t obtain these chilies, you may use Kashmiri red chilli powder.
Laal maas was traditionally cooked over a low flame with spices until the meat was tender and nearly came off the bones. Today, I speed up the cooking process by using an instant pot or a conventional pressure cooker, and the results are still excellent.
The smokey taste that the laal maas develops while being cooked over a fire on low heat can very readily re-created at home using the Dhungar technique. Although it is entirely optional, you could think about doing this extra step if you want your curry to have a smokey flavour.
Laal Maas Mean:
Laal Maas is a Rajasthani-style mutton dish. It is a spicy mutton dish made with fiery spices including red Mathania chilies and yoghurt. This meal is frequently quite spicy and loaded with garlic. The gravy, which is typically consumed in the summer with wheat chapatis or bajra, can be either thick or liquid (a millet grown in Rajasthan and eaten in the winter months).
According to chef Bulai Swain, “Traditionally, laal maas was cooked with wild game meat (jungli maas), such as boar or deer, and chilies were added to cover up the gamy odour of the flesh. One of the royalties’ favourites. The meat utilised is soft mutton, and the spicy flavour is still there.
Laal Maas History | Laal Maas Origin:
The monarchs used to travel on three- or four-day hunting expeditions and would bring their top cooks (khansamas) with them to set up a makeshift kitchen at the hunting camps. The chef’s job was to clean and prepare the meat after the kings hunted wild boar, deer, rabbit, neel gai, etc. In order to mask the gamey smell of the meat and create a wonderful dinner with the fewest number of ingredients they could transport to the camp, they used ghee, dried chiles, garlic, and other seasonings. On account of this, Junglee Maas was created.
The kings eventually became tired of the same dish and desired a change. The fundamental Janglee Maas recipe was then modified by adding yoghurt, whole spices, and powdered spices like coriander powder, chilli powder, etc., leading to the creation of this Laal Maas.
Laal Maas Ingredients:
- MuttonÂ
- Kashmiri red chilliesÂ
- Yogurt
- Cumin powderÂ
- Coriander powderÂ
- Turmeric powderÂ
- Ginger-garlic pasteÂ
- Ghee
- Black cardamoms
- Green cardamomsÂ
- Cinnamon 1 inch stick
- ClovesÂ
- Bay leafÂ
- Onions finely choppedÂ
- Garam masala powderÂ
- teaspoon
- Salt to taste
- coriander sprig for garnishing
- Lemon wedges for garnishingÂ
(Details measurement are given below)
Recipe of Laal Maas | Laal Maas Recipe
Equipment
- 1 Bowl
- 1 Blender
- 1 Cooking spatula
- 1 Deep non-stick frying pan
- 1 Knife
Ingredients
For making Recipe of Laal Maas/ Laal Maas Ingredients
- 750 Gram Mutton cut into 1and ½-inch pieces
- 6 Tbsp Mustard oil/Ghee
- 2 Piece Bay-leaves
- 3-4 Piece Whole cloves
- 6-8 Piece Whole black peppercorns
- 3-4 Piece Whole black cardamoms
- 1 Inch Cinnamon
- 3-4 Piece whole green cardamoms
- 3 Tbsp Ginger and garlic paste
- 1 Cup Yogurt
- 4 Tbsp Kashmiri red chili powder traditionally Mathania chilies were used
- ½ Tbsp Turmeric powder
- 1 Tbsp Kachri powder
- 2 Tbsp Coriander powder
- ½ Tbsp Cumin powder
- 2 Tbsp Salt Add more as your taste
- 2 Piece Medium size onion Thinly sliced
- 1 Tbsp Lime juice
- Chopped cilantro For garnesing
Instructions
Recipe of Laal Maas Step-Step
- Take the first Mathania chilies in a bowl and wash them well
- Then take the washed Mathania chillies and mix then in a blender make a fine paste
- Then heat mustard oil or ghee in a deep nonstick pan
- After the ghee gets hot, add cardamom, cloves and cinnamon to it and heat them too
- Then put finely chopped onion pieces in it. And fry them 5 min till light brown
- Add ginger and garlic paste to the onions after they turn light brown
- Fry for 2 min in low heat
- Then add 1-inch or ½-inch cut mutton pieces in it
- Then stir fry them with a spatula for 5-6 minutes on medium heat
- Then mix a 1 tbsp of salt in it and you can mix salt more according to your own taste
Video
Notes
- The meal is akin to the Mathania mirchi found in the Rajasthani town of Mathania. Try to use Byadagi if you can't get your hands on Mathania. Use Kashmiri red mirch powder if that isn't also an option.
- The sauce is pretty solid (like that of a kasha or kosha). You can cut the amount of water in half.
- The finest outcome is obtained with tender goat flesh. If goat meat is not available, another option to explore is lamb meat. Never include tomatoes, cumin, or coriander powder.
- Recipe of Laal Maas can be smoked with ghee and clove on hot charcoal, although it's not required.
- The Laal Maas meal does not use sugar in the original recipe. But I've discovered that a teaspoon of sugar added toward the end really makes a difference. You may attempt!
- Avoid compromising and substitute other refined oils with mustard oil. The pungency of mustard oil, which is sorely lacking, nicely complements the heat from the chiles.
- Use goat mutton of the highest grade from a reputable butcher. The cut of the meat greatly affects the taste, and only a skilled individual understands how to cut the meat correctly.
- Instead of cooking this meal under pressure, you may alternatively cook it over a moderate heat. Cook it on a low burner, covered, for 60 to 70 minutes. While preparing the curry, extra water will need to be added. The flavour will be distinct and more genuine.
- Before adding the yoghurt, add the mutton to the pressure cooker and sauté it thoroughly over high heat to brown the meat. This will preserve the mutton's fluids and make it extremely flavorful.
- This dish recipe of Laal Maas can also be prepared with ghee. It was traditionally prepared using either ghee or mustard oil. Some people give it kachari powder to give it a special acidic flavour. If you have access to it, reduce the amount of yoghurt to 1/2 cup and replace it with 2 tablespoons of kachari powder.
How can laal maas be made to taste smoky?
ANS: Give it a dhungar to make it smokey. A full cinnamon stick or a piece of charcoal should be heated until red hot over an open flame. In the middle of the pan, keep a bowl.
Keep the dish with the hot charcoal in it. One teaspoon of ghee should be drizzled over the charcoal before the pan’s lid is immediately sealed. Allow the curry 10 to 15 minutes to absorb the smoke. Take the bowl out, then stir the curry.
