Authentic Rajasthani 'Lal-Maas'. | How to make Authentic Rajasthani 'Lal-Maas'.

By Mallika Chaudhary  |  27th Feb 2018  |  
5 from 2 reviews Rate It!
  • Authentic Rajasthani 'Lal-Maas'., How to make Authentic Rajasthani 'Lal-Maas'.
Authentic Rajasthani 'Lal-Maas'.by Mallika Chaudhary
  • Prep Time

    60

    mins
  • Cook Time

    60

    mins
  • Serves

    3

    People

19

2

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.

Authentic Rajasthani 'Lal-Maas'.

Ingredients to make Authentic Rajasthani 'Lal-Maas'.

  • 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

How to make Authentic Rajasthani 'Lal-Maas'.

  1. 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.
  2. 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.
  3. 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).
  4. Throw in a pinch of asafoetida, all the whole-spices and cumin seeds. Saute for a couple of seconds.
  5. Add in the sliced onions and cook covered on low heat, till they turn soft and translucent.
  6. Add the ginger-garlic paste and cook for another minute or so, until the raw smell goes away.
  7. 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.
  8. 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.
  9. Switch off the gas and garnish with lots of fresh, chopped coriander. Your mouth-watering and spicy Lal-maas is ready!!

Reviews for Authentic Rajasthani 'Lal-Maas'. (2)

Rg H7 months ago

Great recipe! I used less oil, no ghee and used deghi mirch Threw in a pinch of kasuri methi at the end Bowl got licked!!
Reply

Shruti Jolly9 months ago

wow looks amazing and delicious
Reply
Mallika Chaudhary
9 months ago
Thankyou! :D