Laal Maas | Rajasthani Cuisine | Sanjeev Kapoor Khazana

Here’s how you make the laal maas, the signature dish from Rajasthan.
LAAL MAAS
Ingredients
6-8 dried Kashmiri red chillies, soaked
750 grams mutton on the bone, cut into 1 inch pieces
½ cup yogurt
2 teaspoons cumin powder
2 teaspoons coriander powder
¼ teaspoon turmeric powder
2 tablespoons ginger garlic paste
4 tablespoons ghee
2 black cardamoms
3-4 green cardamoms
1 inch cinnamon stick
3-4 cloves
1 bay leaf
4 medium onions, finely chopped
½ teaspoon garam masala powder
Salt to taste
Coriander sprigs for garnish
Lemon wedge for garnish
For smoking
2-3 charcoal pieces
Method
1. Grind the soaked chillies to a fine paste in a blender.
2. In a large mixing bowl, combine the mutton, yogurt, cumin
powder, coriander powder, turmeric powder, one tablespoon
ginger garlic paste and the red chilli paste. Mix well and set
aside to marinate in the refrigerator for an hour.
3. Heat ghee in a nonstick pressure cooker, to that add black
cardamom, green cardamoms, cinnamon, cloves and bay leaf
and sauté till its fragrant.
4. Add the onions and sauté till they turn light brown in colour.
Then add the remaining ginger garlic paste and sauté for a
minute.
5. Add the marinated mutton to the onions and sauté on high
heat for two to three minutes.
6. Add salt and sufficient water to cover all the mutton pieces.
Cover with a lid and let it cook under pressure for seven to
eight whistles.
7. Once done, remove from heat and wait till the pressure is
released.
8. Meanwhile light the piece of charcoal, place it in a small metal
bowl and place the bowl in the centre of pressure cooker.
9. Add two to three cloves to the coal, pour some ghee and
quickly cover with a lid and set aside for two to three minutes.
10. Put the curry back on heat, add garam masala and give a
quick stir before removing from heat.
11. Transfer to a serving bowl, garnish with coriander sprigs and a
lemon wedge. Serve hot.
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