Master The Art Of Cooking Lal Maas With This Step By Step Recipe Guide

Lal Maas is a traditional Rajasthani mutton curry marinated in yogurt and spices, cooked with a rich blend of aromatic spices, including cumin, cloves, and cardamom. The dish is known for its deep, spicy flavor and tender meat, achieved by slow cooking. It is typically garnished with fresh coriander and served with rice or roti.

Ingredients:

For the Marinade:

• 500 grams mutton (bone-in pieces)
• 1 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste

For the Curry:

• 3 tablespoons ghee or oil
• 2 large onions, finely sliced
• 2 tablespoons ginger-garlic paste
• 3-4 green chilies, slit (adjust according to heat preference)
• 2-3 tomatoes, finely chopped or pureed
• 1 tablespoon coriander powder
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust for heat)
• 1 teaspoon turmeric powder
• 1 teaspoon fennel seeds (saunf)
• 1-2 bay leaves
• 4-5 whole cloves
• 1-2 green cardamom pods
• 1-inch cinnamon stick
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Marinate the Mutton:

• In a large bowl, combine the mutton pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
• Mix well, ensuring the meat is coated evenly.
• Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld and tenderize the meat.

2. Prepare the Masala:

• Heat ghee or oil in a heavy-bottomed pan or pressure cooker over medium heat.
• Add cumin seeds, bay leaves, cloves, cardamom pods, and cinnamon stick. Saut for a minute until they release their aroma.
• Add finely sliced onions and cook until they turn golden brown. This step is crucial for developing the deep flavor of the curry.

3. Add Ginger-Garlic Paste and Chilies:

• Stir in the ginger-garlic paste and slit green chilies. Saut until the raw smell disappears and the paste is lightly browned.

4. Incorporate Tomatoes and Spices:

• Add the chopped or pureed tomatoes, coriander powder, red chili powder, turmeric powder, and fennel seeds.
• Cook the mixture until the oil starts to separate from the masala and the tomatoes are well-cooked.

5. Add the Marinated Mutton:

• Introduce the marinated mutton to the pan. Stir well to coat the meat with the masala.
• Cook on medium-high heat for 5-7 minutes, stirring occasionally, until the meat is browned.

6. Simmer the Curry:

• Add 1-2 cups of water (adjust based on desired consistency) and bring it to a boil.
• Reduce the heat to low, cover, and simmer for about 45-60 minutes, or until the meat is tender.
• If using a pressure cooker, cook for about 20-25 minutes after the first whistle.

7. Final Touches:

• Once the meat is cooked and the gravy has thickened, add garam masala and adjust salt to taste.
• Stir well and cook for an additional 5 minutes to blend the flavors.

8. Garnish and Serve:

• Garnish with freshly chopped coriander leaves.
• Serve hot with steamed rice, naan, or roti.

Tips:

• Adjust the level of red chili powder and green chilies according to your preferred spice level.
• For a richer flavor, use ghee instead of oil.
• The longer you marinate the mutton, the more tender and flavorful it will be.

This traditional Rajasthani dish, Lal Maas, is known for its spicy and robust flavor profile. The use of yogurt in the marinade tenderizes the meat and adds a tangy depth to the curry, while the blend of spices creates a rich and aromatic dish.