- Servings: 4
- Soaking chilli time: 1 hour.
- Preparation time: 8 minutes.
- Frying time: 50-52 minutes.
- Cooking time: 20 minutes.
- Total time: 80 minutes.
Rajasthan is a very beautiful place; if you have opportunity to travel must go there to see the palaces, forts and their art work. We had been there for about 21 years; we enjoyed the Royal culture and heritage of Rajasthan as well as the variety of regional cuisine.
“Lal Maas (Mutton in Red Spicy Gravy)” is one of the very popular, delicious and spicy dishes from Rajasthani cuisine from India, cooked and served on the special occasions in the Royal Rajput families in olden days.
This delicacy has exotic and unique flavour of pure ghee; prepared with yogurt and rich amount of garlic as well as Mathania chilli or Kashmiri chilli. The recipe is traditionally served with Bajare ki Roti and basmati rice mostly in winter season.
- Mutton: 500 gm
- Onion: 150 gm
- Yogurt (Fresh Curd): 100 gm
- Mathania Chilli/ Kashmiri chilli: 12-13 no.
- Turmeric powder: 1 pinch
- Bay leaves: 2 no.
- Cinnamon: 2” piece
- Green cardamom: 2 no.
- Black cardamom: 1 no.
- Cloves: 4 no.
- Garam masala powder: ½ teaspoon
- Garlic: ½ bulbs
- Ginger: 2 teaspoon
- Ghee (clarified butter): 100 gm.
- Mustard Oil: 1 table spoon
- Salt: 1 tablespoon (as per taste)
- Cumin: 1 teaspoon
- Water: 350 ml
- Take out all seeds of chilli; soak chilli into hot water for about an hour, grind to fine paste, keep aside,
- Chop garlic and ginger; grind till fine paste, keep aside.
- Clean and wash mutton; mix ginger-garlic paste and salt, keep aside to marinate.
- Chop onion longitudinally, keep aside.
- Blend the curd, keep aside.
- Heat ghee in the cooker, add clove, bay leaf, cumin, cinnamon and both black and green cardamom; sputter for few seconds, add onion, stir fry on high flame for about 4-5 minutes or until it gets translucent, add mutton stir fry it about 3-5 minutes.
- Lower to minimum flame; continue to cook for about 15-20 minutes with lid on or until liquid dries up, add curd, chilli paste and mustard oil, continue to fry mutton till liquid dries up (about 15-20 minutes).
- Add hot water; close lid and bring to full cooking pressure, reduce to lower heat and cook for 15-20 minutes. Allow cooker be cool.
- Add Garam masala powder and ghee; transfers it to serving bowl decorate with chopped mint leaves and sliced onion.
- Serve hot with Bajare ki Roti or basmati rice.