- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Serving: 4 People
- Calories: 4958 kcal
- Carbohydrate Content: 60.64 g
- Cholesterol Content: 934 mg
- Fat Content: 404.18 g
- Fiber Content: 8.4 g
- Protein Content: 267.83 g
- Saturated Fat Content: 124.203 g
- Serving Size: 1
- Sodium Content: 8136 mg
- Sugar Content: 33.51 g
- Trans Fat Content: 1.164 g
Laal Maas is a famous Rajasthani red meat curry recipe. Mutton with bones cooked in various Indian spices and red chilies to give more spiciness to the recipe. You can choose a number of chilies as per your taste and make it as spicier as you want.
If you're going to add just red color to the dish, you can use half red chilies to make it spicy and half of Kashmiri chilies to give a red color to the dish. You can also choose boneless mutton to make this delicious recipe. Enjoy this delicious meat dish with Bajra Roti or Rumali Roti.
Ingredients of Laal Maas Recipe
- Lamb - 1 Kg
- Saltpeter - 1/2 Teaspoon
- Onion - 2 Cups
- Ghee or oil - 1 Cup
- Ginger - 2 Tablespoons
- Garlic - 2 Tablespoons
- Whole dry red chilies - 2
- Bay leaves - 2
- Green cardamom - 2
- Coriander powder - 1 Tablespoon
- Cumin seeds - 1 Teaspoon
- Salt - 1 Tablespoon
- Turmeric powder - 1 Teaspoon
- Curd - 2 Cups
- Coriander leaves - 1 Tablespoon
How to Make Laal Maas
Step 1: Clean and cut the lamb into 1 - ½ inch pieces. Put the lamb pieces in a pan.
Step 2: Add saltpeter and mix well.
Step 3: Finely slice the onions. Make a paste of ginger and half the garlic.
Step 4: Roast and powder the cumin seeds and whole red chili separately.
Step 5: Heat ghee or oil in a handi. A bay leaves, cardamom.
Step 6: As the spices, crackle, add finely sliced onions, fry the onions until lightly golden brown.
Step 7: Add the slices of garlic and fry for another 5-6 minutes. Add the ginger-garlic paste and mix them.
Step 8: Cook a little, add coriander powder, turmeric powder, red chili powder, and salt, mixed up with two tablespoon curd. Cook thoroughly until oil separates.
Step 9: Add the lamb pieces and cook for about 10-15 minutes. Add the remaining beaten curd.
Step 10: Cook on SLOW flame until the meat is tender.
Step 11: A little water may be added if required.
Step 12: Check for seasoning. Garnish with chopped green coriander leaves and serve hot.