Traditional Rajasthani Laal Maas Recipe-Mutton In Red Spicy Gravy Recipe

To begin making the Rajasthani Laal Maas method, toss in moisture in a heavy bottomed wok.

toss in the soaked kashmiri red chillies and all the dehydrated spices including cumin seeds, black cardamoms, green cardamoms, cinnamon stick, cloves, bay leaf into the moisture.Let it bubble and switch off the flame once the dehydrated red chillies becomes soft.Let it cool a bit, retain the moisture and then grind the spices into a fine paste in a mixer grinder.In a large mixing mixing bowl, toss in mutton, yogurt, cumin ground mix, coriander ground mix, turmeric ground mix, one tablespoon ginger garlic paste and the dehydrated red chilli paste which we prepared in the beginning.purée everything well and set aside to infuse in the refrigerator for an hour.toasty ghee in a heavy bottomed wok.

toss in onions and sauté till they turn light brown in colour.toss in the remaining ginger garlic paste and sauté for a minute.toss in the marinated mutton to the onions and sauté on high toasty for two to three moments.toss in the required table salt and moisture (which we retained from boiling the dehydrated red chillies) into the wok.lid the wok with a lid and let it stew for 20 to 25 moments.

You can toss in more moisture if you want watery consistency.Once the mutton is cooked, light the piece of charcoal, place it in a small metal mixing bowl and place the mixing bowl in the centre of the wok.toss in two to three cloves to the coal, stream in some ghee and quickly lid the wok with a lid and set aside for two to three moments.Remove the charcoal mixing bowl,put the curry back on toasty, toss in garam masala and give a fast mix gently before removing from toasty.Transfer to a serving mixing bowl and decorate it with coriander leaves.offer Rajasthani Laal Maas with burning Phulkas, steamed rice or Baati.

It is usually made during special occasions and festivals in Rajasthan.