Rajasthani Laal Maas | How to make Rajasthani Laal Maas

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By Manini Badlani
Created on 8th Oct 2015
  • Rajasthani Laal Maas, How to make Rajasthani Laal Maas
Rajasthani Laal Maasby Manini Badlani
  • Rajasthani Laal Maas | How to make Rajasthani Laal Maas (34 likes)

  • 1 review
    Rate It!
  • By Manini Badlani
    Created on 8th Oct 2015

About Rajasthani Laal Maas

I love this dish and I found the recipe on the Internet.

Rajasthani Laal Maas is a delicious dish which is enjoyed by the people of every age group. The recipe by Manini Badlani teaches how to make Rajasthani Laal Maas step by step in detail. This makes it easy to cook Rajasthani Laal Maas in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Rajasthani Laal Maas at home. This amazing and mouthwatering Rajasthani Laal Maas takes few minutes for the preparation and 300 minutes for cooking. The aroma of this Rajasthani Laal Maas is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Rajasthani Laal Maas is a good option for you. The flavour of Rajasthani Laal Maas is palatable and you will enjoy each and every bite of this. Try this Rajasthani Laal Maas and impress your family and friends.

  • Prep Time0mins
  • Cook Time5Hours
  • Serves4People
Rajasthani Laal Maas

Ingredients to make Rajasthani Laal Maas

  • Mutton on the bone - 1 kg
  • Onions 4 large finely chopped
  • Red Chilli Paste - 4 tbsps
  • Garlic paste - 2 & 1/2 tbsp
  • Yogurt - 1 cup
  • Desi Ghee - 3 to 4 tbsps
  • Bay Leaves - 4
  • Green Cardamoms - 6
  • Black Cardamoms - 3
  • Cinnamon - 1/2 inch stick
  • Cumin Seeds - 1 Tsp
  • Broken dry chillies - 5
  • Garlic cloves sliced - 6
  • Kachari/amchur powder - 1/4 cup
  • Red Chillies crushed - 6 to 7
  • Coriander Powder - 2 tbsp
  • Salt to taste

How to make Rajasthani Laal Maas

  1. For the red chilli paste. Grind the chillies with some water and oil to make a nice chunky coarse mix.
  2. In a bowl, add the mutton, chilli paste, garlic, kachari powder, yogurt and some salt to taste. Marinate for 2 hours or overnight.
  3. Heat ghee in a kadhai. Add bay leaves, black cardamom, green cardamom, broken red chillies, cinnamon, cumin seeds and the slices of garlic.
  4. Add onions sauté till golden brown. Tip in the mutton fry till brown.and crush in whole chillies and coriander powder and saute for 15 minutes.
  5. Add around two cups of water, salt to taste and cover. Let the meat simmer in the spices for two hours or till done.

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Dev Siddharth Pratap Singha year ago
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