Laal meaning Red and Maas meaning Meat, the name literary translates to Red Meat. Laal Maas is a very famous dish from the state of Rajasthan. The color is fiery red and the taste is extremely unique which comes from the usage of Mathania chili.
This particular chili is difficult to source and a good substitute is Kashmiri red chili. The Kashmiri red chili is not hot but gives a rich red hue to the dish. Laal Maas is a rich curry filled with earthy flavors that can warm you inside out.
Laal maas is a Rajasthani Red Meat Curry!I first tasted Laal maas in Jaipur, the best place to get the true taste of the dish. I have a couple favorite mutton dishes that I grew up eating, and this laal maas got added immediately in the list. The spices are warm, hits you at the back of the throat, the dish was quite spicy for my taste-bud but we still loved it.
What whole spices are added in Laal maas?
It’s the whole spices that adds the warmth to the Laal Maas Curry.Cinnamon StickGreen CardamomBlack CardamomMaceClovesBay leavesDry Kashmiri red chili (as a substitute of Mathania Chili)How to prepare Laal Maas?Start by soaking the dry red chili in warm water, then blend it to a chili paste.Use ghee to prepare the curry for the rich flavor.
Start by sautéing the whole spices, followed by onion and garlic.Then goes the mutton and the chili paste. Season with salt and ground spices (cumin and coriander)You need to cook the spices until you see the oil separates from the side. Then pour enough water to submerge the mutton pieces, cover the pan and let it slow cook for an hour and a half.
Finish with garam masala, good doze of freshly squeezed lemon juice and serve warm.
Can you find Mathania Chili online?
You can find in Amazon.in but I couldn’t find it in Amazon.com or any other online stores.
Do you need to marinate the mutton?
Some prefer to marinate the mutton with the chili paste salt and yogurt before cooking the curry. If you choose to pressure cook than I will highly recommend to marinate the meat.
Because I slow cooked for long time, there as enough time for the meat to soak up all the flavors. Pair the mutton curry with my Instant Naan for a delicious combination.
Can you make this curry with chicken or veggies?
Here are couple of other mutton curries to try:
- Mutton Nihari
- Spiced Goat
- StewKosha Mangsho
- Spiced Mutton Stew
- Sunday Mutton Curry
7 Kashmiri red chili, as a substitute of Mathania Chili 4 garlic cloves, grated 1 inch fresh ginger, grated 2 red onion, thinly sliced 3 bay leaves few cloves 1 cinnamon stick 6 green cardamoms 1 black cardamoms 2 mace 2 tablespoon ghee ½ teaspoon sugar 2 lb mutton 1 teaspoon cumin powder 1 teaspoon coriander powder 2 teaspoon salt 1 teaspoon garam masala powder
Soak the red chili in warm water for 20 minutes, and then blend it to a smooth paste.Place a heavy bottom pan at medium heat and to that pour the ghee. Then add the whole spices and let it sizzle for few seconds.Scatter the onion, garlic and ginger along with 1-teaspoon salt and the sugar. Sauté it around until the onion softens. Add the muttonalong with cumin and coriander powder. Cook for 5 minutes.Drop the chili paste and mix it around. Cook for 7 to 10 minutes or until you see the oil separates.
Pour enough water to submerge the mutton. Add 1 teaspoon salt. Bring it boil at high heat.Then bring the heat to medium, cover the pan and let it simmer for 1 and ½ hour.The meat should have softened, sprinkle the garam masala, freshly squeezed lemon juice and cook for 5 minutes. Also check for salt at this time and add any if needed.
Serve warm & Enjoy!
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