How To Make Perfect Rajasthani Laal Maas At Home Recipe

When winter comes, food becomes a priority keeping in mind that it must keep us warm. From hot drinks to dishes, we hunt for recipes be it vegetarian or non-vegetarian. If you are a meat lover then mutton and lamb are unmissable. If you crave that Rajasthani flavour of their famous laal maas or have never tried it, then your hunt stops here. This recipe is rather easy and can be tweaked a little as per your threshold for spicy food.

How To Make Laal Maas

• Wash the lamb well and try to keep the bone pieces with bone marrow as that tastes divine with the laal mass masala soaked in.
• You can cook the lamb in the pressure cooker beforehand if you are short on time. Just take a pressure cooker, throw in the meat, salt and water enough to cook it and cook for at least 6 whistles, depending upon the quality and quantity. For 250 gms 6 should be more than enough.
• Now make the dry roast masala base by dry roasting the red chillies, the dhania seeds and jeera and then grind them into a fine powder to cook that perfect gravy.
• Heat a non-stick pan and pour in the mustard oil as that has a beautiful aroma and the maas will taste divine in it.
• Cook the garlic and ginger until slightly brown and then add the lamb. If you cooked it beforehand in the cooker then just add some kachri powder for a tangy flavour and saute for a minute. If your lamb is raw, then put more kachri powder to tenderise the meat, adding the onions, whole spices, the chilli powder we made with some water as per required consistency. Cover and cook with patience until the lamb is cooked through and through.
• When you see it is done, take out the pieces and strain the gravy to get rid of the whole spices pieces which includes the cardamoms, the mace piece, and cinnamon.
• Cook the gravy again with more water and coriander leaves until it thickens to your satisfaction.
• Add the meat and mix well. Serve.