Sunday, 26 October 2014

Rajasthani Laal Maas

Rajasthani Laal Maas

A Delicacy from Rajasthan Specially for Spicy Food Lovers

Since I had Mutton and I wanted to make something different!! Here goes my today's treat to my family.
This is basically a hunter's food when they used to go for hunting and they carried some preservative spices along with them. They would hunt the animal and cook it there instantly and eat it!! Well the recipe circulated these days is highly modified version to what was done years back. Introduction to condiments and spices have taken over to the cooking what hunters did so lets check out with the recipe :) 

There are various recipes available across net!! but one such I had saved long back from our co-blogger neha mathur's whisk affair. 1st thing I had to do is to study the recipe properly, and then carry out my work!! I should confess I cannot follow any recipe to the "T" except for baking!! Im ready to make blunders with other cuisines :D Will talk about what I missed doing, and what changes I made during the cooking!! 

Preparation time : 10-15mins
It just took me 30 mins to cook

Mutton- half kg
Mustard oil – 1/4th cup
Whole Spices ((Cloves – 3-4, Black peppers – 6-8, Black cardamom – 3-4, Green cardamom – 3-4, Cinnamon – 1 inch piece, Tej patta – 2, Whole dry red chilies – 8 to make paste and 3-4))
Onion – 4-5 medium size ( thinly sliced )
Fresh ginger garlic paste – 2 tsp
Curd – 1 cup
Powdered Spiced ((Kashmiri red chili powder – 5 tsp (I used 1tsp normal red chilli powder),Turmeric powder – 1 tsp, Coriander powder – 3 tsp, Roasted cumin powder – 1 tsp))
Salt to taste
Lemon juice – 2 tbsp
Fresh coriander for garnishing

Soak red chilies in warm water for 10-15 minutes and blend in a blender to make a paste.
In the curd mix, this above prepared chilli paste, powdered spices, ginger garlic paste and whisk. Keep it aside!!
Take a pressure cooker Add in the oil. 
When the oil is very hot and fuming, switch off the heat. Let it cool for 2 minutes.
Switch on the heat again.
Add in all the whole spices, let it splutter.
Add the onions and fry till golden brown. Switch off the flame for a while for temperature to drop.
Add in the curd mixture + half cup of water and mix it well. This is to allow curd not to give a grainy texture to the gravy.
Switch on the flame and cook it for 3-4 mins keep stirring now and then so that it dont get burnt. 
By now aroma should have filled your house :)
Add in mutton and add in 1 cup of water cook in high flame for 2 more mins, mix the content well. Add in the salt as required and pressure cook it for 4-5 whistles.
Let the pressure drop and open the lid, you will find oil floating on top. Switch on the flame and now bhoonofy this for 3-4 mins more keep mixing it. If the mixture carries more liquid let it evaporate and let alone thicky gravy coating the mutton pieces. Add in coriander and mix.
Add lemon juice.Garnish with fresh coriander.
Serve hot with Parathas Rotis, Naan or Rice.

The taste was outstanding!! I served it with jeera rice and tadka daal!! Whole of the combination was just too gud!!!

Though the recipe is of laal maas!! I cannot claim it looks like one!! The reason stands high that the original recipe calls for Kashmiri mirch powder 5tsp. I did not have that!! I added 1tsp of normal chilli powder!!  

Kashmiri chilli powder gives a very good and bright color to the gravy other wise too I cannot think of adding so much of chilli powder to my cooking!! I need to think If I would myself survive after eating such hot and spicy food lolzz!! I mean it!!

**** If you are unable to blend the dry chillies, add in the ginger garlic paste and dry spices together. Add little water and now you will be able to get a proper chilli paste well blended!!

Everyone at my home loved it!!! If u dont have any ingredients still no problem!! you can give it a try for gud!! I myself forgot to add pepper and tej patta haha :D I did not add lemon too!! it was just perfect to our taste just the way it was :)

You can also try this with chicken!! Im sure it will taste good!!

If you try do let us know how it turned :) Dont forget to  leave your feed backs in comment section....  Cya!!!

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  1. wow a very new and delicious looking mutton recipe to me (y) .. bookmarked dear.. i just love it :P

  2. lovely, kashmiri red chilli powder is less spicy so adding 5 tsp will really give nice colour to the gravy, but it wont make it very spicy

  3. It looks so delicious and mouthwatering...

  4. Gosh!!! I can't take seeing this mutton. Mouthwatering.

  5. I tried the recipe today. It turned out really tasty. the mutton qty taken was 1 kg. Whole spices as per recipe and powdered spices double in qty. Thanks for sharing.


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