Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, rajasthani lal maas. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Rajasthani Laal Maas Recipe, Learn how to make Rajasthani Laal Maas This Rajasthani Laal Maas recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food. Rajasthani Jungli Laal Maas is a red lamb curry cooked with chillies. The curry comes from Rajasthan and is fiery red.
Rajasthani Lal Maas is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Rajasthani Lal Maas is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have rajasthani lal maas using 23 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Rajasthani Lal Maas:
- Take 400 gms mutton
- Prepare 1 onion paste
- Prepare 1 onion chopped
- Make ready 4 tbsp mustard oil
- Make ready 2 tbsp ghee
- Prepare 2 tsp kashmiri red chilli powder
- Make ready 1/2 tsp red chilli powder
- Make ready 1/4 tsp turmeric
- Get 1/2 cup curd
- Prepare 2 tbsp tomato puree
- Get 1 tbsp meat masala
- Get 1 tsp ginger paste
- Get 1 tsp garlic paste
- Take 1 tsp roasted poppy seeds
- Take 1 tsp roasted fennel seeds
- Take 1 tsp garam masala
- Take 1 small stick cinnamon
- Make ready 4-5 cloves
- Take 3 cardamoms
- Get Few peppercorns
- Take 1 tbsp chopped coriander
- Prepare To taste salt and sugar
- Make ready 1 tbsp roasted chickpea flour
Chef Bulai Swain said that: "Traditionally, laal maas was made with wild game meat (jungli maas), such as boar or deer and chillies were used to veil the gamy odour of the meat. When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving. (Lal maas, Laal maans). Laal maas is a traditional Indian curry variety originating from Rajasthan. This curry is prepared with mutton (often marinated in kachari cucumbers), yogurt, and Mathania red.
Instructions to make Rajasthani Lal Maas:
- Marinate mutton overnight with onion and ginger garlic paste,little salt,turmeric,2 tbsp mustard oil, curd and tomato puree.
- Heat ghee in a wok and sprinkle half crushed whole garam masala and peppercorns.Add chopped onion and fry golden brown. Add the marinated mutton.Also add meat masala,kashmiri red chilli powder,salt and pinch of sugar to taste.Add poppy and fennel seed paste and roasted chickpea flour and toss till oil leaves sides.
- Transfer mutton to a pressure cooker.Add 1 cup water and pressure cook 6-8 whistles.Let the steam release on it's own so that we get a super soft lal maas.Garnish with slit green chillies and chopped coriander leaves.Serve with roomali roti, tandoori naan or plain basmati rice.
Rajasthan's Laal Maas is one of India's spiciest mutton recipes. Think Non-veg food in Rajasthan, the first image likely to come to mind is a portion of beautiful fiery red Laal Maas served on your table. Laal Maas is an authentic Rajasthani dish which accentuates the exquisite aroma and flavours of mutton. The dish is known for its traditional spicy flavour and preparation method. Serve Rajasthani Laal Maas with hot Phulkas, steamed rice or Baati.
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