Laal Maas | Rajasthani Cuisine | Spicy Red Mutton Curry

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Laal maas is a fiery Rajasthani meat curry. Lamb cooked in a variety of masalas with a burst of red chillies.

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Step 1: Ingredients

Ingredients Of Rajasthani Laal Maas
2 small onions, finely chopped
2 green chillies, finely chopped
18-20 red chillies
2 tsp coriander seeds, whole
1 tsp jeera or cumin seeds
1 cup mustard oil
10 cloves garlic, finely chopped.
A small piece of ginger, finely chopped
1/2 kg lamb, cut into pieces with bones
1 tsp salt or to taste
1 small cup kachri powder [optional] (kachri is a dried vegetable, a variety of cucumbers found in Rajasthan and ground into a powder)
3-4 pods cardamom
1/2 tsp black pepper
1 cinnamon stick
A little bit of mace
A handful of coriander leaves, chopped

Step 2: Cooking and Serving

Take a pan and dry roast Red chilli, cumin seeds and coriander seeds on medium or low medium flame for 2-3 minutes or till aroma starts coming out.
After roasting switch off the flame and let it cool for sometime and then grind into fine powder.
After grinding keep it aside till further use.
Heat oil in cooker or wok. Once hot add bay leaf and cinnamon stick. Cook for 40-45 seconds.Add Chopped Garlic followed by ginger. Cook till garlic start turning brown.
Add Mutton pieces and mix. Add Salt and mix.Add Chopped onions and mix. Let it cook and let onions roast well on medium heat.Add green chilli, cardamom, black pepper and mace. Give it a mix.Now add our grinded chilli powder and mix. Let it cook for 3-4 minutes.
Add Water almost upto the level of mutton pieces and mix.Close the cooker and wait for 3-4 whistle on low heat. Allow steam to settle down naturally.
If using open vessel or wok cook till mutton pieces are almost tender.
Open cooker and check if pieces are tender. If not tender let it cook till pieces are tender. Add some water if required.
Add fresh Coriander and mix. Let it cook till gravy thickens.
Switch off the flame and let it sit for two minutes.Transfer it to the serving dish.
Serve hot with Roti, Chapati or Rice.

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