Laal Maas (Rajasthani Mutton Curry) | How to make Laal Maas (Rajasthani Mutton Curry)

By Himanshu Taneja  |  20th Sep 2015  |  
4.4 from 8 reviews Rate It!
  • Laal Maas (Rajasthani Mutton Curry), How to make Laal Maas (Rajasthani Mutton Curry)
Laal Maas (Rajasthani Mutton Curry)by Himanshu Taneja
  • Prep Time

    0

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

475

8





About Laal Maas (Rajasthani Mutton Curry) Recipe

Laal Maas (Rajasthani Mutton Curry)

Laal Maas (Rajasthani Mutton Curry) is delicious and authentic dish. Laal Maas (Rajasthani Mutton Curry) by Himanshu Taneja is a great option when you want something interesting to eat at home. Restaurant style Laal Maas (Rajasthani Mutton Curry) is liked by most people . The preparation time of this recipe is few minutes and it takes 60 minutes to cook it properly. Laal Maas (Rajasthani Mutton Curry) is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Laal Maas (Rajasthani Mutton Curry). Laal Maas (Rajasthani Mutton Curry) is an amazing dish which is perfectly appropriate for any occasion. Laal Maas (Rajasthani Mutton Curry) is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Laal Maas (Rajasthani Mutton Curry) at your home.

Laal Maas (Rajasthani Mutton Curry)

Ingredients to make Laal Maas (Rajasthani Mutton Curry)

  • 1 kg mutton (with bones cut into 1 inch pieces)
  • 1 1/2 cup curd
  • 5 tbsp mustard oil
  • 6 cloves
  • 2 bay leaves
  • 2 black cardamom
  • 3 medium red onions thinly sliced
  • 1 1/2 tsp red chili powder (adjust as preferred)
  • 1 tsp Kashmiri chili powder
  • 1 tsp turmeric powder
  • salt to taste
  • 1 tbsp ginger garlic paste (freshly prepared)
  • 4 cloves minced garlic
  • 3 tbsp ghee
  • 1 1/2 cup water
  • chopped coriander leaves

How to make Laal Maas (Rajasthani Mutton Curry)

  1. Heat the mustard oil in a large heavy bottomed pan on high heat till it starts to smoke. Take off the heat and let it cool.
  2. Heat the mustard oil again on a medium heat and add the cloves, cardamom and bay leaves and sauté for a couple of minutes, till the spices start to crackle.
  3. Add the sliced onions to the pan and fry them on medium heat till they turn golden brown. Add the ginger garlic paste and sauté for 1 minute. Add the mutton and cook for about 10-15 minutes, till it starts to get charred on the sides.
  4. Bring the flame to low heat and add the yogurt, red chili powder, Kashmiri chili powder and turmeric. Mix well and cook for another 5 minutes.
  5. Add the minced garlic, water, salt and ghee in the final step and cover the pan to lock the steam inside and cook for about 45-50 minutes, covered on low heat, or until the meat has completely cooked through.
  6. Add some more water in between, if you desire more sauce.
  7. Garnish the cooked mutton with chopped coriander and serve with whole wheat chapatis.

Reviews for Laal Maas (Rajasthani Mutton Curry) (8)

Talat Nawab3 months ago

Nice
Reply

seema ansari4 months ago

I like non-veg
Reply

Khushboo Jodha4 months ago

Nice :ok_hand::ok_hand::ok_hand::ok_hand:
Reply

Vanita Kate6 months ago

Nice
Reply

Suneeraj Rawat6 months ago

Reply

Vishakha Madane2 years ago

Reply

bina bedi2 years ago

Himanshu I hope it comes out as delicious as your photo !
Reply

Sakshi Khanna2 years ago

Wow! Looks delicious
Reply