Recipe
Rajasthani Laal Maas
2 years ago
Laal Maas is a traditional Rajasthani recipe from the royal courts of Maharajas. Special Mathania chili from, Jodhpur, Rajasthan, which gives a sweeter after-taste, is used in this unique Smokey meat preparation. This finger-licking dish is made only with onions, Mathania chili paste, salt, and curd. No other spices and tomatoes have been used. Dhungar technique used to infuse Smokey flavors into the Meat, makes this recipe stand out from other mutton recipes.
Region: Rajasthan
Nature: Main Course
Cuisine: Indian
Prep Time: 30 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 40 mins
Serves: 04
Main Ingredients:
Items |
Quantity |
|---|---|
Goat Meat, Curry cut |
500 gm |
Mathania chili/Kashmiri chili |
8-10 no |
Garlic cloves |
8 no |
Onions medium |
4 no |
Ginger-garlic paste |
2 tbsp |
Mustard oil |
½ cup |
Curd |
½ cup |
Salt |
To taste |
Clove powder |
½ tsp |
Water |
As required |
For Dhungar:
Items |
Quantity |
|---|---|
Ghee |
1 tbsp |
Clove |
4-5 no |
Charcoal |
1 pcs |
Main Methods:
Soak the Mathania chilies/Kashmiri chilies in hot water for half an hour. Then make a fine paste of it by adding garlic cloves.
If whole mathania/Kashmiri chili not available use 2 tbsp of Kashmiri chili. To make a paste add 2 tbsp of water and mix it to paste.
Sliced or chopped the onions as thin as possible.Set aside.
Wash meat two three time and keep aside.
In a pan, heat the mustard oil, Once the oil starts smoking, add the onions and fry till they turn golden brown.
Add the meat pieces and stir well so meat gets a coating of onions.
Lower the heat to low and keep stir it for few minutes.
Add ginger-garlic paste, make sure ginger garlic paste should be in 30:70 ratio.
Keep cooking until water evaporates and masala start sticking to bottom of the pan.
Now add chili paste to it and stir until paste mix well with the meat.
Add 1 cup water and salt to it, cook further for 15 min.
Add curd and Stir briskly to avoid the curd from curdling. ½ cup of water can be added at this stage if required.
Keep cooking on a low flame and put a lid.
Stir occasionally for avoiding sticking to the bottom of the pan.
If gravy is still watery reduce it further to thick consistency.
Add ½ tsp of clove powder to gravy and mix well. cover it and cook again for 10 mins on a medium heat.
Once meat is done, Put off the flame.
To Dhungar the meat
Put charcoal piece on the fire and let it burn properly for 5-6 min.
Once it lit fully put this charcoal piece in a steel bowl or on an aluminium foil.
Remove lid from meat pan and Place that bowl/foil into the meat pan.
Put clove on top of burning coal and immediately pour melted ghee on burning coal.
Let the smoke come out of charcoal and infuse laal maas..
Remove the bowl/foil from the pan and cover it with the lid again
Stir to mix well ,Allow it to rest for 10 minutes.
Laal maas is ready, serve it with jawar or bajre ki roti.
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