Laal Maas is a traditional meat recipe from Rajasthan, India. It was traditionally made of wild game meat and has since then trickled down to just mutton in the contemporary times. Laal Maas is Hindi for ‘red meat’; it derives its red colour from its core ingredients- red chillies, yogurt and garlic. Seeped in such pungent flavours, this dish is high on the spice quotient.
I made this delicacy in the week of the Indian festival of colours- Holi. Try this traditional Indian recipe that speaks royalty!
1kg mutton, medium cut
10 medium onions, finely chopped
15-20 dry red chillies, soaked in water for 30 minutes
1 cup yogurt
4 tbsp ghee
3 tbsp garlic paste
1 tsp cumin seeds
2 bay leaves
4 green cardamoms
2 black cardamoms
1 small cinnamon stick
3-4 green chillies, slit
1/2 tsp turmeric powder
2 tsp coriander powder
1/2 tsp garam masala powder
2 tsp salt
Step 1: Make a paste of the soaked red chillies with some water and oil. Set aside.
Step 2: Wash the mutton. Marinate it with 1/2 cup yogurt, 1/2 of the red chilli paste, garlic paste, and 1 tsp salt for at least 2 hours.
Step 3: Heat ghee in a large pressure cooker. On low heat, add the cumin seeds, bay leaves, green and black cardamoms, cinnamon, and green chillies. Sauté for a few seconds till they begin to crackle.
Step 4: Next add the onions and stir they turn golden-brown.
Step 5: Add the marinated mutton and turn the heat to high. Mix it well.
Step 6: Add the turmeric powder, coriander powder and 1 tsp salt. Mix, cover and cook on low flame for 30-40 minutes.
Step 7: Keep stirring in between. As the oil begins to separate, add the remaining 1/2 cup yogurt, 1/2 of the remaining red chilli paste depending on your palate. Sprinkle some garam masala powder. Mix, cover and cook for 10-15 minutes. Add water so that the mutton is half immersed. Check and adjust seasoning.
Step 8: Cover and pressure cook for 2 whistles. Allow the cooker to cool and check the consistency. It should be neither too dry nor too watery. Also, check the doneness of the mutton. Pressure cook for 1 more whistle if required.
Step 9: Serve hot with rice or Indian bread!