Laal Maas is a Rajasthani royal meal. Laal Maas is traditionally cooked with deer meat and a red chili type that was grown near a region called Mathaniya. Goat meat has supplanted deer meat in recent times due to hunting restrictions throughout India. Because there are a lot of Mathaniya chiles in this meal, it tastes really good and distinct. I’ve already prepared this meal using fresh Mathaniya chile in the past. I’m making Laal Maas in this video using dried Mathaniya chilies because they’re more readily available and have a longer shelf life. Let’s begin with the Authentic Laal Maas recipe, a royal treat from Rajasthan.
Ingredients for the Authentic Laal Maas Recipe:
- 750 grams, or 26 ounces Mince the goat mutton with the bone in quarters.
- two tsp. salt
- four tsp. minced ginger-garlic
- One tablespoon of lime juice
- Thirty dried red Mathania Chilies (or dried red chilies from Kashmir)
- Four complete cloves (laung)
- Eight full kali mirch black peppercorns
- Four full badi elaichi (black cardamoms)
- Four complete green cardamoms, or hari elaichi
- A 1-inch-long chunk of Dalchini cinnamon
- Six teaspoons of ghee or mustard oil
- Two leaves of bay (tejpatta)
- Two cups of onions, finely sliced
- Ten complete cloves of peeled garlic
- One cup of room-temperature, whisked-plain yogurt (dahi, curd)
- One teaspoon of red chili powder, either from Mathania or Kashmir,
- One-half teaspoon of powdered turmeric
- Two teaspoons powdered coriander
- 1/4 tsp. powdered roasted cumin
Method:
Preparing the authentic Laal Maas from Rajasthan (takes 1 hour and 10 minutes)
Place the meat pieces in the same wok that you used to fry the onions.
Fry the meat for fifteen minutes while maintaining medium heat.
Add the curd, fried onions, and red chili paste.
To prevent the curd from curdling, stir quickly.
Cover and cook over medium heat.
To prevent the spices from scorching the curry and adhering to the bottom of the wok, uncover and stir every five minutes. Cook with the cover on until finished.
Pour in some water. Heat it until it boils.
Add salt and simmer for an additional ten minutes with the lid on.
Cook the gravy without a lid until it thickens to a semi-solid consistency.
Extinguish the flame. Give it ten minutes to rest.
Do try this recipe to taste the traditional flavours of Rajisthan, India.
