Hi Friends!!! How are you all doing? After a long time, finally managed to shake off the lethargy that bugged me for several months and return to blogging. Have cooked quite a few dishes in this stretch but most of the time either forgot to take pictures or was too indolent to write up a recipe and post. Here’s one of them that I cooked on the day of Kali pujo/Diwali which tasted absolutely brilliant. It’s an authentic Rajasthani dish…the popular Laal Maas or Red Meat.
|Rajasthani Laal Maas|
This dish is cooked with curd and red chilli paste along with other spices which contribute to its fiery look and taste. You can reduce the count of red chillies in paste and dry grinding especially for kids in the family and substitute with kashmiri red mirch powder. This preparation originally called the Jungli Laal Maas was a favourite among the royals of Rajasthan who were accustomed to have it on their hunting trail. This goes best with Hot Tawa Rotis (Indian bread) accompanied with some sliced onions, a pickle and relished mostly during the cold season. So with the winter coming make this fabulous mutton dish to treat your family and guests…….
The Way I Made It:
- 1 kg Mutton
- 5 onions chopped
- 2 tsp ginger paste
- 2 tsp garlic paste
- 10 cloves of garlic
- 7-8 dry red chillies
- 3 tablespoons coriander seeds
- 2 -3 tablespoons cumin seeds
- 6 green cardamoms
- 2 black cardamoms
- 2 bay leaves
- 2 sticks of cinnamon 1 inch each
- 4-5 cloves
- 200 gms curd/yogurt
- 2-3 tablespoons red chilli paste
- Ghee/ clarified butter as per requirement
- Salt and sugar to taste
Wash, pat dry and marinate the mutton with curd for 2 hours.
Put the dry red chillies, coriander seeds, cumin seeds into the container of your mixer grinder and dry grind the spices into a powder.
Take a pressure cooker and heat pure desi ghee. Throw in the whole spices and wait for the splutter. Now add the chopped onions and sauté till they change colour. Add the ginger garlic paste, continue to sauté. Add the marinated mutton and cook on high heat till they are sealed. Add the ground masala, red chilli paste, the garlic cloves, salt and sugar to taste and fry for a few more minutes till the mutton is well covered with the spices.
Add 2-3 cups of water and close the lid of the cooker. Cook on high heat for 5 minutes and then lower the flame and cook for 10 minutes. Again increase the flame and cook for 2-3 minutes more. Turn off the flame and let the steam escape fully.
Your laal maas is ready to be served. Garnish with dry red chillies and onion rings.