Name: Jungli Laal Maas - Rajasthani Hot Meat Curry recipe by Sharmila Dutta at BetterButter
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 5
Ingredients: 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

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.

Ingredients Serving: 5

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

Instructions

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

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