Recently I am doing some collaboration with my friends on Instagram, they are incredibly talented cooks and this time we are doing Food of Rajasthan collaboration. Rajasthan is a state in west India with a rich history of Rajputs (kings). The dishes in the cuisine of Rajasthan has rich Rajputana taste as well as a gypsy rustic taste. This Laal Maas recipe is made with goat meat, loads of chillies and ghee. Laal Maas literally means Red Meat, what makes this recipe so special is the vibrant, bright red colour and the smooth gravy made in ghee!
Do give the recipe a try and serve it hot with rotis!
- 30 kashmiri red chillies
- 20 hot dried chillies
- 300 ml yoghurt
- 1 tsp cumin seeds
- 2 tbsp coriander powder
- 1 tsp turmeric powder
- 2 green cardamoms
- 1 brown cardamom
- 1 piece of mace
- Salt to taste
- 100 ml ghee
- 1 cup onion browned
- 1 onion sliced
- ½ cup garlic roughly chopped
- 1 tsp kachri powder or lime juice
- 1 kg goat meat (mutton) or lamb (shoulder and leg pieces)
- About 1 litre water or lamb stock
Marinate the mutton in the browned onions, salt, 1 tbsp ghee, kachri powder and 50 ml yoghurt. Keep it in the fridge for minimum for 2 hours to overnight.
Soak the chillies in warm water for 2 hours. Carefully deseed all the chillies, make a coarse paste using very little water.
Heat ghee, add garlic and sauté for 2-3 minutes. Add in the whole spices and onion, fry till the onion is golden brown. Add mutton, sauté for 5 minutes.
Mix yoghurt with coriander powder, salt and chilli paste, add this mixture to the mutton and keep stirring.
Don’t cover the pan till the water evaporates from the yoghurt. Add the water and cook till the lamb is tender and cooked completely.