Laal Maas literally means Red Meat, for the color of the gravy. This recipe is not for the faint gut 😀
A lip -smacking, fiery hot meat recipe from the Royal Kitchens of Rajasthan. The gravy is heavily spiced with red chilies and garlic in a curd based gravy. Traditionally, this was made of game meat. To cover up the gamy odour, a generous amount of garlic was used. Over the years, the recipe remained intact, only the type of meat changed to lamb or mutton or chicken.
Laal Maas goes best with chapatis, Indian flat cakes made of wheat flour.
Here’s what I did……………
1 kg – mutton (goat meat)
1 cup – ghee/ clarified butter
1 cup – finely sliced onions
1 tbsp – onion paste (optional)
2 tbsp – garlic paste
1 tbsp – ginger paste
1 cup – yogurt
1 cup – lukewarm water (optional)
1 tbsp – freshly ground chili powder (for the heat)
1/2 tbsp – kashmiri red chili powder (for the color)
2 tsp – tumeric powder
2 tsp – coriander powder (optional)
2 nos – bay leaf
1 nos – black cardamom
1″ stick – cinnamon
salt to taste
Heat ghee/ clarified butter in a deep, heavy bottomed pan and add the bay leaf, cinnamon and cardamom.
Add the chopped onions and fry till golden brown. Once that is done, add the onion paste and fry till translucent. Add the mutton and cook till it develops an outer crust. Add the ginger and garlic paste and fry for another couple of minutes.
Combine both type of chili powder, tumeric and coriander powder and blend in with the yogurt. Add this to the mutton and mix it in well. Add salt.
Lower the heat, cover and cook for 45 mins to 1 hour or till meat is tender, stirring occasionally.
For more gravy, one can add lukewarm water along with the yogurt.
Serve hot with naan or chapati.
Happy cooking !! 🙂
Cheers !! 😀