My recent visit to Rajasthan and the tasting of the local food got me introduced to this dish Laal Maas, which literally means Red Meat. Yes it is made out of mutton and red chillies and its probably the must try dish of Rajasthan. Even though from past two years i ve abstained from eating meat, except fish, whenever i m travelling i dont miss out on tasting the local cuisine. The dish is usually had with roti, since i m a rice eater i tried it with rice as well and it tasted really good! I dint succeed in getting the recipe from any local, so once i got back tried to recreate from my favourite chef Sanjeev Kapoors cook book.
Ingredients:|Preparation Time: 40 mins including marination time|
- Mutton 500 gms, cut into cubes
- Onion 2 big sliced
- Garlic 6-8 cloves crushed
- Red chillies 6-8 as per your taste of pungency(roasted)
- Coriander Seeds 1 tbspn(roasted)
- Cumin Seeds 3/4 tspn(roasted)
- Coriander leaves chopped finely for garnish
- Curds 1/2 cup
- Turmeric Powder 1/2 tspn
- Ghee 4tbspn
- Cinnamon Stick 1 inch
- Black Cardamom 1
- Green Cardamom 2
- Bay Leaf 1
- Salt as per taste
Method: |Cooking Time: 1hr 30mins|
Grind the roasted red chillies, coriander seeds and cumin seeds into fine powder. Mix curds, turmeric, and the ground powder along with mutton and season it with salt and let it marinade for 30 mins. preferably in the refrigerator.
Heat ghee in a deep pan and add the bay leaf, cinnamon, black and green cardamom, then add in the garlic and sliced onion and saute until it turns lightly golden in colour, add the marinated meat into it and mix well. Add 2 small cups of water. Once it starts to boil, cook it on low flame, cover it tight with a lid and let it cook for 1hour 15mins. Mix it in between and check for seasoning, add salt if required. Once its done garnish it with chopped coriander leaves and serve it hot with roti or rice.
*Meat cooked on low flame is always tastier than meat cooked in pressure cooker.