Laal Maas is a Rajasthani dish having deep red colour of Mathaniya Mirch. Mathaniya Mirch grown in Rajasthan has deep red colour and is not hot. I tried to find Mathaniya mirch in the market but couldn’t find it. So I used Bedgi Mirch which also has deep red colour and is not hot. Laal Maas was delicious. You should try cooking this recipe at home.
- Bedgi Mirch – 20 pieces. Soak it in warm water for about 4 to 6 hours.
- Mutton (Goat Meat) – 1 kg.
- Onion – 4 medium or 3 large size. Finely chopped.
- Ginger – 2 inch size. Roughly chopped.
- Garlic – 10 cloves. Roughly chopped.
- Ghee – as required.
- Black Pepper seeds – 6 to 8 seeds.
- Star Anise – 1 piece.
- Cinnamon Stick – 2 inch size.
- Green Cardamom – 4 piece.
- Black Cardamom – 1 piece.
- Red Hot Chilli powder -1 tsp.
- Tumeric powder – Half tsp.
- Coriander (Dhaniya) powder – 2 tsp.
- Jeera (Cummin) powder – 1 tsp.
- Salt to taste.
- Mustard Oil – 2 tbs.
- Curd or Yoghurt – Two cups. Whipped.
- Take the soaked Bedgi Mirch and transfer it into a Mixer Grinder. Add all the soaked water also. Grind it into a fine paste.
- Add roughly chopped ginger and garlic into the Grinder along with Bedgi Mirch paste. Grind it with the Bedgi Mirch into a fine paste. Keep it aside.
- Add Coriander powder, Tumeric powder, Jeera powder, Red Hot Chilli powder to the whipped Curd. Mix (Whip) them well.
- Add Mustard Oil to the whipped Curd. Mix it well. Keep it aside.
- Wash the Mutton properly with water. Drain all the water.
- Take a large Kadai or Pan.
- Add 3 to 4 tbs of Ghee in to the Kadai. Heat it up.
- Add Black Pepper seeds, Cinamon stick, Star Anise, Green Cardamom, Black Cardamom into the hot Ghee. Allow it to crackle.
- Add finely chopped Onion in the hot Ghee. Keep stiring the onion. Fry the onion until it turns light golden brown.
- Add Mutton into the Kadai. Mix it well. Roast the Mutton in Ghee on high flame. Keep stiring the Mutton until it changes the colour and turn brownish. Mutton releases water in this process. Keep cooking on high flame until water is also evaporated.
- Add finely grinded Bedgi Mirch/Ginger/Garlic paste in to the Kadai. Mix it well with Mutton. Cook the Mutton further with this Bedgi Mirch paste on high flame until all the water is again dried in the Kadai. Keep stiring and don’t allow masalas to burn or stick at the bottom of Kadai.
- Add Curd mixture (mixed with dry powdered masala and mastard oil) into the Kadai. Mix it well with Mutton. Keep stiring and cook it on high flame for about five minutes.
- Add Salt to taste and mix it well.
- Cover the Kadai with a lid and cook the mutton on low to medium flame 15 to 20 minutes until Mutton is cooked properly. Add water if needed to make a thick gravy.
- Laal Maas is ready. Garnish it with fresh Coriander leaves and serve hot with Tandori Roti or Paratha.
- Happy Eating.