Laal Maas Recipe – Mutton Recipes – Rajasthani Recipe – COOK LIKE A BOSCH | Varun Inamdar

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Laal Maas It is a uniquely pungent traditional meat delicacy from Rajasthan. The spice levels are high due to the locally available mathania chilli variety from the Mathania district of Jodhpur. This is best eaten with Bajra Bhakri and crushed papad.  Make this Rajasthani Recipe at your home and share your experiences with us in the comments section below.


For the Laal Maas:-
150 gms. Yoghurt
1 tbsp. Raw mustard oil
10 nos. Mathania red chillies
3 tbsp. Mathania red chilli paste
1 tsp. turmeric powder
1 tsp. roasted cumin powder
2 tbsp. Coriander seeds powder
Salt as required
90 gms. Desi ghee
30 gms. Garlic paste
150 gms. Red onion; sliced
3 nos. Cloves
3 nos. Green cardamom
3 nos. Black cardamom
500 gms. Goat’s meat on bone
400 ml. Water

1.5 cups wheat flour
1 tsp salt
2 tbsp oil
1 tbsp curds
Water to make a semi soft dough
Ghee for applying on top

Onions and green chilly garnish

Laal Maas:-
1) In a bowl, mix together yoghurt, mustard oil, whole red chillies, chilli paste, turmeric powder, roasted cumin powder, coriander seeds powder and salt. Keep aside till further use.
2) Heat ghee in a pan on a moderate flame.
3) Add in sliced red onions and fry till golden brown. Some salt could be added to fasten the process of caramelization.
4) Add in garlic paste, cloves, green cardamom, black cardamom and goat’s meat. Stir fry on high flame. Allow the juices of the meat sear and dry out.
5) Add in the yoghurt mix and stir on high flame.
6) Stir in the water, cover and cook for 40 minutes.
7) Alternately, transfer this to a pressure cooker and cook on low flame for 15 minutes.
8) Once that is done, off goes the flame.
9) Allow the steam to settle down completely.
10) Traditionally best served on top of a bajra bhakri and topped with crushed papad.
11) Alternately, could also be served with steamed rice.

1) Mix wheat flour, salt, oil curds and water to form a dough.
2) Knead this dough and roast phulkas as shown.
3) Apply ghee on hot phulkas.



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