Rajasthani spicy laal maas is a flavorful goat curry and, pairs well with Indian flatbreads and even rice.
Last year when we did the Indian States mega marathon, Rajasthani spicy laal maas was the first recipe I cooked for the theme. That day I could not take any pictures and wanted to re-cook it but that never happened. Instead, I ended up making kale chana ki kadhi for the theme. This week’s Indian states theme took me back to this curry.
Though Rajasthani cuisine is known for vegetarian food, there are some non veg specialities such as laal maas. Laal is red in Hindi and, red chilies and chili powder contribute to the red color of the curry. Laal maas or red mutton curry is cooked in yogurt and spices. This was popular among royals and the meat used to the make the curry was from hunted animals such as deer & boar. Now goat or lamb is used. The gravy can be thick or watery (liquidy). This is usually served with bajra ki roti or regular roti. I served it with poori and it would taste good even with rice.
Do not let the long list of ingredients intimidate you. It is a very easy recipe with all the spices readily available in any Indian kitchen. If any of the ingredients are not available, those can easily be substituted with the ones in the pantry.
Last Friday when I made the curry, Mr.U was waiting for me to finish my photo session with a plate in his hand. I was in such a rush to complete the photo session that I did not even pay much attention to styling. Considering how shot the session was, less than 10 minutes, the pictures are not bad at all, don’t you think?
Rajasthani Laal Maas Recipe
Source: Cubes n Juliennses
Rajasthani Laal Maas
- 10 - 12 Dry Red Chilies
- 1 tsp Cumin
- 1 tbsp Corriander
- 1 small pieces Mace
- 5 tbsp Mustard Oil
- 2 Red Chilies
- 4 Cloves
- 6 Green Cardamoms
- 2 Black Cardamoms
- 3 Bay Leaves
- 1 ½ – 2” Cinnamon Stick broken into two
- 4 - 6 Peppercorns
- 6 Garlic Cloves chopped (approx. 2 tbsp. when chopped)
- 1 ½“ Ginger peeled and finely chopped (approx. 1 tbsp when chopped)
- 1 large Onion chopped or 1 ¾ cup chopped Onion
- 650 grams or 1.4 lbs Goat Meat with bone
- 1 tbsp Kashmiri Chili Powder
- ¾ tsp Chili Powder. opt and adjust to taste
- Spice Powder
- 1 cup Yogurt whisked
- 2 ½ – 3 tsp Salt, adjust to taste
- ½ Lime or 4 tsp Lime Juice check notes
- Dry roast all the ingredients listed under spice powder. Cool and grind to fine powder.
- Laal Maas
- In a pressure cooker heat oil. When oil is smoky hot, reduce the flame.
- Add red chilies, cloves, green & black cardamon, bay leaves, cinnamon and peppercorns and let them roast in oil.
- Add ginger garlic and fry for few seconds.
- Add onion and saute until light golden in color.
- Add goat meat and fry on high flame for 3-4 minutes, stirring in between until spices coat the meat and well fried.
- Add spice powder, chili powder, kashmiri chili powder and fry for few more minutes.
- Lower the flame, add whisked yogurt and stir until it coats the meat and blends well into the spices.
- Once the gravy begins to boil, add water, salt and cook till meat is tender. I pressure cooked for 6 whistles and 4 minutes on low. Let the pressure release naturally.
- Open the pan, check if the meat is cooked. If not, cook until meat is tender.
- Add lime juice and simmer for couple of minutes.
- Serve hot with roti or poori.
- I added 4 tsp. of lime juice and I found it just fine. Husband thought it was too sour. Adjust lime juice to taste.
- Chili powder is my addition more heat. Kashmiri chili powder is not very hot and for more heat, I added chili powder.
- I used mustard oil but if one does not mind indulging, ghee can also be used. Mustard oil can also be substituted with any cooking oil.
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