Learn how to make Laal Maas with Chef Seema only on Swaad Anusaar.
Laal maas is a meat curry from Rajasthan, India. It is a mutton curry prepared in a sauce of curd and hot spices such as red chillies. This dish typically is very hot and rich in garlic, the gravy may be thick or liquid and is eaten with chapatis made out of wheat or bajra.
Ingredients.
1kg Mutton
1cup Yogurt
Salt
Black pepper powder
Red Chilli Powder
Garam Masala Powder
Oil
Ginger Garlic Paste
Onion
Bay Leaf
Cloves
Red Chillies
Black Cardamom
Cinnamon
Tomato Puree
Cumin seeds powder
Dry coriander powder
Butter
Coriander Leafs
Method
Put 1kg mutton into a glass bowl.
Add 1 cup yogurt and 1 spoon salt, 1 spoon Black Pepper Powder, 1 spoon Red Chilli Powder, 1 spoon Garam Masala Powder and mix well
Add 2 tablespoon oil to the mutton mix well and keep it aside for an hour to marinate.
Add the mutton to the kadhai and cook it on slow flame for 10-15 mins
Mutton Masala
Take a cooker add oil in it and heat, then add 3 tbsp ginger garlic paste and mix till the colour changes, then add finely grated 4 onions and mix well till the whole mixture is cooked and red.
Add little oil, bay leaf, 5-6 cloves, 5-6 red chillies, 1 Black Cardamom, Cinnamon and mix and add tomato puree of 5-6 tomatoes and stir.
Add half cup water, 1tbsp black pepper, 1tbsp Cumin seeds powder, 1tbsp dary coriander powder, ½ tbsp salt, 1tbsp garam masala and mix well on slow flame.
Remove the water from the mutton into a bowl and keep it aside.
Add 1tbsp butter to the mutton and mix.
Add the mutton to the cooker and mix well with the masala and roast for 5-7 mins.
Add the leftover water of mutton into the cooker. and also add 1 cup boiled water into it, mix well and close the cooker and cook it for 20 minutes on slow flame.(3 whistle).
Add Coriander leafs and mix well.
The Famous Rajasthani Laal Maas is ready to be served.
Laal maas is a meat curry from Rajasthan, India. It is a mutton curry prepared in a sauce of curd and hot spices such as red chillies. This dish typically is very hot and rich in garlic, the gravy may be thick or liquid and is eaten with chapatis made out of wheat or bajra.
Ingredients.
1kg Mutton
1cup Yogurt
Salt
Black pepper powder
Red Chilli Powder
Garam Masala Powder
Oil
Ginger Garlic Paste
Onion
Bay Leaf
Cloves
Red Chillies
Black Cardamom
Cinnamon
Tomato Puree
Cumin seeds powder
Dry coriander powder
Butter
Coriander Leafs
Method
Put 1kg mutton into a glass bowl.
Add 1 cup yogurt and 1 spoon salt, 1 spoon Black Pepper Powder, 1 spoon Red Chilli Powder, 1 spoon Garam Masala Powder and mix well
Add 2 tablespoon oil to the mutton mix well and keep it aside for an hour to marinate.
Add the mutton to the kadhai and cook it on slow flame for 10-15 mins
Mutton Masala
Take a cooker add oil in it and heat, then add 3 tbsp ginger garlic paste and mix till the colour changes, then add finely grated 4 onions and mix well till the whole mixture is cooked and red.
Add little oil, bay leaf, 5-6 cloves, 5-6 red chillies, 1 Black Cardamom, Cinnamon and mix and add tomato puree of 5-6 tomatoes and stir.
Add half cup water, 1tbsp black pepper, 1tbsp Cumin seeds powder, 1tbsp dary coriander powder, ½ tbsp salt, 1tbsp garam masala and mix well on slow flame.
Remove the water from the mutton into a bowl and keep it aside.
Add 1tbsp butter to the mutton and mix.
Add the mutton to the cooker and mix well with the masala and roast for 5-7 mins.
Add the leftover water of mutton into the cooker. and also add 1 cup boiled water into it, mix well and close the cooker and cook it for 20 minutes on slow flame.(3 whistle).
Add Coriander leafs and mix well.
The Famous Rajasthani Laal Maas is ready to be served.
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