Name: Authentic Rajasthani 'Lal-Maas'. recipe by Mallika Chaudhary at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 3
Ingredients: 1 kg chicken/mutton pieces on the bone; 10-15 dried red chillies; 2 large onions, sliced; 1 heaped tbsn ginger-garlic paste; 2 tbsn Kachri-powder; 1/2 inch cinnamon stick; 1-2 cardamom seeds; 1 bay-leaf; A pinch of asafoetida; 1 tsp Turmeric; 1 tbsn Red chilly powder; 2 tsp coriander powder; 1/2 tsp garam masala; 3 tbsn plain yogurt; 2 tbsn ghee+2 tbsn mustard oil; 1 tsp cumin seeds; Salt to taste; Fresh coriander for garnishing

ABOUT Authentic Rajasthani 'Lal-Maas'. RECIPE

‘Lal-maas’ (Lal means ‘Red’ and Maas means ‘flesh’) is a fiery, traditional meat curry from the Indian state of Rajasthan. Mutton (Goat’s meat) or chicken cooked in a variety of spices, and a burst of red chillies results in a dish that is hot with a kick yes, but is also so very delicious.

Ingredients Serving: 3

1 kg chicken/mutton pieces on the bone
10-15 dried red chillies
2 large onions, sliced
1 heaped tbsn ginger-garlic paste
2 tbsn Kachri-powder
1/2 inch cinnamon stick
1-2 cardamom seeds
1 bay-leaf
A pinch of asafoetida
1 tsp Turmeric
1 tbsn Red chilly powder
2 tsp coriander powder
1/2 tsp garam masala
3 tbsn plain yogurt
2 tbsn ghee+2 tbsn mustard oil
1 tsp cumin seeds
Salt to taste
Fresh coriander for garnishing

Instructions

Soak the red chillies in around half cup of water, overnight. In the morning, grind the soaked chillies with around 1 tbsn of water to a smooth red paste.
Marinate the chicken/mutton pieces with Yogurt, red chilly paste, salt, turmeric, coriander powder, chilly powder, kachri powder and red chilly powder. Mix well and set in the refrigerator for around an hour.
To make your lal-maas, heat your mustard oil in a heavy-bottomed pan. Once it reaches smoky stage, lower the heat and add your ghee (clarified butter).
Throw in a pinch of asafoetida, all the whole-spices and cumin seeds. Saute for a couple of seconds.
Add in the sliced onions and cook covered on low heat, till they turn soft and translucent.
Add the ginger-garlic paste and cook for another minute or so, until the raw smell goes away.
Now add the chicken/mutton along with the marinade and give it a good mix with the tempering. Fry on medium heat till you see oil leaving the sides of the mixture.
Pour around 1 cup of water and cook covered for around half an hour, or until the chicken pieces are well-cooked. Simmer the gravy on removing the lid, till it reaches a desirable consistency.
Switch off the gas and garnish with lots of fresh, chopped coriander. Your mouth-watering and spicy Lal-maas is ready!!

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