Rajasthani Laal Maas is a fiery and aromatic meat curry from the state of Rajasthan, India. It is known for its vibrant red color and bold flavors, primarily due to the use of red chili paste and traditional Indian spices. This dish is typically made with mutton (goat meat), but you can also use lamb or chicken if you prefer. Here's a traditional Rajasthani Laal Maas recipe:

How to prepare.

Rajasthani Laal Maas Recipe

Ingredients:

• >> 500g mutton (goat meat), cut into pieces
• >> 6-8 dried red chilies (Kashmiri or any medium-spicy variety)
• >> 2 large onions, finely sliced
• >> 2 tablespoons garlic paste
• >> 2 tablespoons ginger paste
• >> 1/2 cup yogurt (whisked)
• >> 1 teaspoon cumin seeds
• >> 1 teaspoon mustard seeds
• >> 5-6 green cardamom pods
• >> 4-5 cloves
• >> 2-inch cinnamon stick
• >> 2-3 bay leaves
• >> 1/2 cup mustard oil or any cooking oil of your choice
• >> Salt to taste
• >> Fresh coriander leaves for garnish
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Instructions:

1. 1. Prepare the Red Chili Paste:

   • > Remove the stems and seeds from the dried red chilies.
   • > Soak the red chilies in warm water for about 15-20 minutes.
   • > After soaking, grind the red chilies into a smooth paste using a little water if needed. Set aside.
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2. 2. Marination:

   • > In a large mixing bowl, add the mutton pieces, half of the red chili paste, half of the ginger paste, half of the garlic paste, and salt to taste. Mix well to coat the meat evenly. Cover and let it marinate for at least 1-2 hours, or preferably overnight in the refrigerator.
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3. 3. Heat the oil in a heavy-bottomed pan or pressure cooker over medium heat.

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5. 4. Add the cumin seeds and mustard seeds. Let them splutter for a few seconds.

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7. 5. Add the green cardamom pods, cloves, cinnamon stick, and bay leaves. Sauté for a minute or until the spices release their aroma.

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9. 6. Add the sliced onions and sauté until they turn golden brown.

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11. 7. Add the remaining ginger paste and garlic paste. Cook for another couple of minutes until the raw smell disappears.

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13. 8. Now, add the marinated mutton to the pan. Increase the heat to medium-high and brown the meat on all sides. This will help seal in the juices and flavors.

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15. 9. Reduce the heat to medium and add the remaining red chili paste. Stir well to coat the meat.

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17. 10. Pour in the whisked yogurt and mix everything together.

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19. 11. If using a pressure cooker, you can add a little water (about 1/4 cup) to create some gravy. Close the lid and cook the mutton for about 4-5 whistles or until the meat becomes tender. If using a regular pan, you may need to add more water and let it simmer on medium-low heat until the meat becomes tender. This might take around 1 to 1.5 hours, depending on the quality of the meat.

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21. 12. Once the mutton is cooked and tender, check for seasoning and adjust salt and spices if needed.

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23. 13. Garnish with fresh coriander leaves.

Rajasthani Laal Maas is best enjoyed with steamed rice or Indian bread like naan or roti. Keep in mind that this dish is meant to be spicy, so adjust the amount of red chili paste according to your spice preference. Enjoy the bold and rich flavors of this classic Rajasthani dish!