Lal Maas | How to make Lal Maas

By Bhavita Singh  |  29th Feb 2016  |  
5.0 from 1 review Rate It!
  • Lal Maas, How to make Lal Maas
  • Prep Time

    15

    mins
  • Cook Time

    50

    mins
  • Serves

    4

    People

99

1





About Lal Maas Recipe

Spicy Mutton Curry from Rajasthan

Lal Maas

Ingredients to make Lal Maas

  • Goat meat/Mutton - 500 grams (bone in, preferably from the shoulder or leg)
  • ghee or vegetable oil - 1/2 cup
  • yogurt - 1 cup
  • onion - 1 (medium to large)
  • garlic paste - 1 tbsp
  • ginger paste - 1 tsp
  • cumin - 2 tsp
  • salt - 2 tsp (or to taste).
  • Red chilies 2-3 (optional)
  • Fresh coriander for garnish
  • Hot water - 2 cups
  • turmeric powder - 1/2 tsp
  • coriander powder - 1 1/2 tsp
  • Red chili powder - 2 1/2 tsp
  • Dried bay leaf - 1 large
  • Black cardamom - 1
  • cinnamon stick - 1 inch piece
  • cloves 4-5

How to make Lal Maas

  1. Peel the onion, cut into thin even slices. Keep aside. Lightly whisk the yogurt, keep aside. Prepare the ginger and garlic paste, keep aside.
  2. In a pressure cooker or a heavy bottomed pan (with a lid), heat the ghee/oil. Add the whole spices, then add the cumin and let it splutter.
  3. Next, add the onion and fry till golden brown on a medium flame.
  4. Once the onion turns a golden brown colour, throw in the meat and briefly fry till browned. To the meat, add all the powdered spices and fry till the liquids evaporate and the meat is coated with the spices.
  5. Then pour in the yogurt and again cook till the liquids dry up and the oil separates. Add the ginger paste and garlic paste and let it cook for a few minutes making sure the masala does not stick to the bottom of the pan (bhunao).
  6. Pour in the hot water and add the red chilies (if using).
  7. If using a pressure cooker, then cover the cooker with its lid and let it cook on a high flame till the first whistle. Immediately lower the flame to its lowest setting and let simmer for 12-15 minutes.
  8. Cooking time will depend on how big/small the pieces of meat. I prefer medium- small pieces.
  9. If using a pan, put a tight fitting lid on and let it simmer for 45 minutes or until the meat is nice and tender. In this method you will probably need to add more than 2 cups of water. Garnish with chopped fresh coriander.

My Tip:

You can add more or less water, depending on the consistency of the curry you want. You will also have to adjust the salt accordingly. If this is something you will be making once in awhile, do make it with ghee, there is nothing like mutton made in ghee.

Reviews for Lal Maas (1)

Anil Dogra2 years ago

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