Jungli Laal Maas - Rajasthani Hot Meat Curry | How to make Jungli Laal Maas - Rajasthani Hot Meat Curry

By Sharmila Dutta  |  10th Apr 2016  |  
4.5 from 2 reviews Rate It!
  • Jungli Laal Maas - Rajasthani Hot Meat Curry, How to make Jungli Laal Maas - Rajasthani Hot Meat Curry
Jungli Laal Maas - Rajasthani Hot Meat Curryby Sharmila Dutta
  • Prep Time

    60

    mins
  • Cook Time

    45

    mins
  • Serves

    5

    People

130

2

About Jungli Laal Maas - Rajasthani Hot Meat Curry Recipe

A royal dish from Rajasthan. It is a meat dish, strongly dominated by red chilies, garlic and spices. It is said that traditionally, laal maas was made with wild game meat, such as boar or deer and chilies were used. It was a favorite among the royals. While the spicy flavour has remained intact now, the meat used is tender mutton.

Jungli Laal Maas - Rajasthani Hot Meat Curry

Ingredients to make Jungli Laal Maas - Rajasthani Hot Meat Curry

  • Mutton/ Lamb: 500 gms
  • 1/2 cup curd
  • 2 tsp (1+1) ginger paste for marination and cooking
  • 2 tsp (1+1) garlic paste for marination and cooking
  • 2-3 tbsp red chili paste
  • salt to taste
  • Special masala (dry roast 1 tsp cumin, coriander and 3 red chilies and grind)
  • Whole spices: 3-4 cardamom, cinnamon stick, 3 cloves and 2 bay leaves
  • 2 tbsp mustard oil and ghee
  • 1 big onion, thinly sliced

How to make Jungli Laal Maas - Rajasthani Hot Meat Curry

  1. Marinade mutton with salt, curd, ginger, garlic and red chili paste. Let it rest for 2 hours or overnight.
  2. Heat ghee and mustard oil together in a pressure cooker.
  3. Temper with whole spices.
  4. Put onion and salt. Saute until golden brown.
  5. Put ginger garlic paste, red chili paste. Cook till raw smell goes away.
  6. Add special masala powder and marinated mutton. Cook until fat from the masala separates.
  7. Pour 1 1/2 cup water and bring it to a boil.
  8. Close the lid and cook up to 6 whistles or until the mutton is completely cooked.
  9. You can keep the gravy thick or thin. Serve with bajre ka roti, bati or rice.

My Tip:

To make chili paste - remove the stem and break the dry red chilies into parts. Remove the seeds. Soak them in hot boiling water for 1 hour. After soaking, the chilies will be soft. Drain out the water. Blend the chilies with little vinegar and oil until smooth. Be careful while doing this whole process. Put your gloves to prevent burning hands and other parts of the body.

Reviews for Jungli Laal Maas - Rajasthani Hot Meat Curry (2)

pallavi brar2 years ago

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Shilpi lala3 years ago

jungli laal maas sounds and looks really good dear
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