Rajasthani Laal Maas Recipe
What is Rajasthani Laal Maas?
Rajasthani Laal Maas is a fiery, flavorful, and aromatic dish that is native to the state of Rajasthan in India. This traditional meat dish is made with tender chunks of lamb that are simmered in a rich and spicy sauce made with a blend of aromatic spices and chili peppers. The dish is known for its fiery heat, intense flavor, and vibrant red color, which comes from the use of the chili peppers.
Variations of Rajasthani Laal Maas
While the traditional recipe for Rajasthani Laal Maas calls for lamb, there are many variations of this dish that use different types of meat, including chicken, goat, or beef. Some variations also use different spices and herbs, such as coriander, garam masala, or fennel, to create a unique flavor profile.
Nutrition Benefits of Rajasthani Laal Maas
Rajasthani Laal Maas is a nutrient-dense dish that is high in protein, iron, and vitamins. The use of spices such as turmeric, cumin, and coriander also provides a boost of antioxidants and anti-inflammatory compounds.
Step by Step Rajasthani Laal Maas Recipe
Rajasthani Laal Maas Recipe
Ingredients
- 500 grams mutton chopped into medium pieces
- 3 tbsp Oil
- 4 onions
- Salt
- 1 inch ginger
- 5 cloves
- 7 cloves garlic
- 5 dried red chilli
- 1 cup yogurt / dahi / curd whisked
- 10 dry kashmiri chillies
- coriander leaves / cilantro
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Wash and thinly sliced onions.
- Finely chop garlic and ginger or crush to a coarse paste using mortar pestle.
- Wash mutton pieces in running water and keep it aside.
- Soak all chillies in hot water for approx. 10-12 minutes. Then, blend to a fine paste by adding very little water at a time.
Cooking
- Heat mustard oil in a pressure cooker over high flame.
- Once the oil reaches a smoking point, switch off the heat.
- When the smoke subsides, add cloves. Let them pop a little.
- Now, switch on the flame and add the chopped onions. Saute the onions until brown.
- Then, add the mutton pieces. Mix very well with the onions and stir for few minutes.
- Now ,add the ginger garlic paste and cook for another 2-3 minutes until raw aroma goes away.
- Add the prepared chilli paste and mix everything well.
- Add salt, water and mix well. Pressure cook until meat is cooked. It would take 4-5 whistles depending on the brand of cooker.
- Let the pressure release by itself before opening the cooker.
- Switch on the flame over high heat and bring to boil. Add the whisked yogurt by stirring continuously from the other hand. Bring the curry to boil.
- Garnish with chopped coriander or cilantro.
- Serve Laal Maas hot with chapati or rice.
Notes & Tips
- For a milder version of the dish, reduce the amount of chili peppers used.
- If the dish is too spicy for your liking, you can add a dollop of sour cream or yogurt to the top to balance out the heat
Nutrition Information (Note: Approximate)
FAQs – Rajasthani Laal Maas Recipe
What is Rajasthani Laal Maas?
Rajasthani Laal Maas is a traditional spicy and flavorful meat dish from the Indian state of Rajasthan. Made with mutton, it is known for its vibrant red color, which comes from the use of red chili paste and spices. The dish is typically prepared with a rich gravy and served with roti, rice, or naan.
What is the origin of Rajasthani Laal Maas?
Rajasthani Laal Maas has its roots in the Rajasthani cuisine and has been a staple dish for centuries. The dish was traditionally made by the Rajasthani nomads and was a means of using up tough cuts of meat that were not easily cooked. Over time, it has evolved into a flavorful and delicious dish that is enjoyed by people all over the world.
What are the key ingredients used in making Rajasthani Laal Maas?
The key ingredients used in making Rajasthani Laal Maas include mutton, yogurt, red chili paste, coriander powder, turmeric powder, cumin powder, cardamom, cinnamon, and cloves. Other ingredients include garlic, ginger, and onions, which are used to make a flavorful and aromatic gravy.
Can I make Rajasthani Laal Maas with chicken instead of mutton?
Yes, you can make Rajasthani Laal Maas with chicken instead of mutton. The cooking process is the same, but the cooking time may vary depending on the type of meat used. Chicken is usually cooked faster than mutton, so it is important to keep an eye on the cooking process and adjust the cooking time accordingly.
Is Rajasthani Laal Maas spicy?
Rajasthani Laal Maas is known for its spicy and flavorful taste. The level of spiciness can be adjusted by reducing the amount of red chili paste used in the dish. If you prefer a milder flavor, you can also reduce the amount of other spices used in the recipe.
What is the best way to serve Rajasthani Laal Maas?
Rajasthani Laal Maas is best served hot with roti, rice, or naan. The dish can also be served with a side of raita or cucumber salad to balance out the spiciness.
What is the nutritional value of Rajasthani Laal Maas?
Rajasthani Laal Maas is a nutritious and flavorful dish that is high in protein, iron, and other essential vitamins and minerals. However, the high level of spices used in the dish may cause some people to experience indigestion, so it is best to enjoy it in moderation.
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