Greetings, dear food lovers and culinary enthusiasts! Today, I’m excited to share with you a special dish that holds a dear place in my heart, as it comes from my native Rajasthan – the famous Mutton Laal Maas. This spicy and flavorful mutton curry is prepared with tender goat meat, yogurt, and an array of hot spices, including the distinctively aromatic red Mathania chillies. Get ready to embark on a culinary journey as I reveal the secrets to making this authentic Rajasthani dish.
Before we dive into the recipe, let’s talk about selecting the right meat. To create the perfect Mutton Laal Maas, choose fresh Indian goat meat, ensuring that the cuts have a good balance of meat and bones. This will enhance the flavor and give your curry a rich, robust taste.
2 small onions, finely chopped
2 green chillies, finely chopped
18-20 red Mathania chillies
2 tsp coriander seeds (whole)
1 tsp cumin seeds
1 cup mustard oil
10 garlic cloves, finely chopped
1 small piece ginger, finely chopped
1/2 kg lamb (goat meat, cut into pieces with bones)
1 tsp salt
1 cup kachri powder (kachri is a dried vegetable, a variety of cucumbers found in Rajasthan, ground into a powder)
3-4 green cardamom pods
1/2 tsp black pepper
1 cinnamon stick
A pinch of mace
1 black cardamom pod
Water, as needed
A handful of coriander leaves, chopped, for garnishing
13 steps to a wonder. Step-by-step instructions:
- Begin by dry-roasting the red Mathania chillies in a pan over medium heat. This will release their distinctive aroma, which adds a unique flavor to the dish.
- Add coriander and cumin seeds to the pan, and continue to roast until fragrant. Once done, grind the roasted spices into a fine powder and set aside.
- In a separate, large pan, heat the mustard oil over medium heat. Add the garlic and ginger, and sauté until the garlic turns slightly brown.
- Next, add the lamb pieces to the pan, and mix well. Season with salt at this stage to ensure even distribution.
- Stir in the kachri powder, which not only tenderizes the meat but also imparts a delightful tangy flavor to the dish.
- Add the chopped onions, and continue to cook until they become soft and golden.
- Now, it’s time to incorporate the whole spices – green cardamom, black pepper, cinnamon, mace, and black cardamom. Stir well to combine.
- Add the ground red chilli powder to the pan, and let it roast for about a minute, allowing the flavors to meld together.
- Pour in enough water to cover the lamb, then cover the pan with a lid and let it simmer until the meat is cooked through and tender.
- Once the lamb is cooked, transfer the pieces to a serving platter and strain the gravy through a fine-mesh sieve. This will remove the whole spices while retaining their essence and flavors.
- Return the lamb pieces to the refined gravy, and place the pan back on low heat. Add about 1/2 cup of water and some chopped coriander leaves.
- Allow the curry to simmer until it reaches your desired consistency. When you’re satisfied with the
- Finally, garnish your Mutton Laal Maas with a generous sprinkle of chopped coriander leaves. Serve this delightful dish hot, accompanied by warm chapatis or roti to fully enjoy the flavors and textures of this Rajasthani culinary gem.
I hope you enjoy preparing and savoring this authentic Mutton Laal Maas recipe, a true representation of the rich culinary heritage of Rajasthan. Stay tuned for more innovative and delectable recipes from my kitchen, as I continue to share the secrets to creating extraordinary dishes. Don’t forget to subscribe to our blog, leave comments, share on social media, and support our honest approach to providing 100% authentic and absolutely delicious food at an economical price, with a focus on health through the use of predominantly organic ingredients and olive oil.
Happy cooking, and bon appétit!
I am Chef Deepandar Rathore, the Executive Chef at Sameer Restaurant, and a hotel management graduate specializing in Indian and Continental cuisine. I am excited to welcome you to our new blog, where I will be sharing my culinary expertise, innovative recipes, and the secrets behind the extraordinary dishes we serve at our restaurant.