Rajasthani Laal Maas

Name: Rajasthani Laal Maas
Prep time: 60 min
Cook time: 55 min
Total time: 60 min
Yield: 4 servings
Cuisine: West India
Ingredients: 1 kg Mutton / Goat Meat (Curry cut); 15 pieces Mathania Dry Red Chilies; 5 tbsp Pure Desi Ghee; 1 cup Curd / Yogurt (Thick); 4 large Onions (Finely chopped); 3 tbsp Garlic Paste (Freshly crushed); 2 tbsp + 1 tsp Coriander Powder & Cumin; 3 pieces each Whole Spices (Black Cardamom, Cloves, Cinnamon); 1 tbsp Kachri Powder / Raw Papaya; 1.5 tsp Salt

Non-Veg📍West India🍽️Dinner & Lunch⏱️55 mins⚡Advanced👥Serves 4Lamb

Ingredients for Rajasthani Laal Maas

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Mutton / Goat Meat (Curry cut)

1 kg

Mathania Dry Red Chilies

15 pieces

Pure Desi Ghee

5 tbsp

Pantry

Curd / Yogurt (Thick)

1 cup

Onions (Finely chopped)

4 large

Garlic Paste (Freshly crushed)

3 tbsp

Pantry

Coriander Powder & Cumin

2 tbsp + 1 tsp

Pantry

Whole Spices (Black Cardamom, Cloves, Cinnamon)

3 pieces each

Pantry

Kachri Powder / Raw Papaya

1 tbsp

Salt

1.5 tsp

Pantry

Soak Mathania red chilies in warm water for 30 minutes. Grind with 5 garlic cloves into a smooth red paste.

Step-by-Step Instructions

Soak Mathania red chilies in warm water for 30 minutes. Grind with 5 garlic cloves into a smooth red paste.

Marinate mutton with curd, half of the chili paste, kachri powder, and salt for 1 hour.

Heat desi ghee in a heavy handi. Add whole black cardamom, cloves, cinnamon, and cumin seeds.

Add finely chopped onions and sauté on medium flame until golden brown. Add remaining garlic paste and sauté.

Add marinated mutton and roast (bhunao) on high flame for 15 minutes, stirring continuously as meat sears.

Add remaining chili paste and coriander powder. Lower heat, cover, and slow cook for 45 minutes until tender and deep red ghee floats on top. Infuse charcoal dhungar smoke; serve with Bajra Roti.