Monday, August 4, 2014

RAJASTHANI LAAL MAAS


This is a very spicy mutton preparation from Rajasthan. This authentic  fiery red curry as the name suggest (Laal Maas) is cooked with hottest variety of special red chillies called " Mathania Red Chillies" which are from a place with the same name Mathania in Jodhpur. ( Rajasthan ) However it is not possible for us to get these so we have to make do with the ones that are available. It is a treat for spicy food lovers. Those who want a milder version can use Kashmiri red chillies.  Sour curd is added for the tanginess as no tomatoes are used in this preparation. The meat is cooked with mustard oil which gives the curry a distinct flavour. Alternatively you may use desi ghee (clarified butter ) if you don't have mustard oil.  Another important ingredient used in traditional recipe is kachri powder. Kachri is a vegetable which looks like small cucumber. It is dried and powdered. A spoonful of  powder is added to make the curries tangy and it also tenderizes the meat. This is another ingredient which is not easily available in other places.


Ingredients:
Mutton .. 1/2 kg
Mustard oil ... 1/4 cup
Onions ... 2 (grated)
Red chilli paste -- 2 tbsps ( make by soaking and grinding the red chillies )
Yogurt ... 1 cup
Ginger .... 1 tbsp (grated)
Garlic ... 1 tbsp (crushed)
Turmeric powder .. 1/4 tsp
Red chilli powder .. 1/2 tsp ( add only if you like it spicy )
Coriander / cumin powder .. 1/2 tsp each
Bay leaves .. 2
Cinnamon stick .. 1 inch piece
Black cardamom .. 1-2
Green cardamom ... 3-4
Salt ... to taste


Method:
1. Marinate the mutton with 2 tbsps yogurt (save remaining for adding later), salt, turmeric powder.
2. Heat mustard oil. Bring it to a smoking point and reduce the flame.
3. Tip in the whole spices mentioned in the list.
4. Now add the ginger, garlic and saute.
5. Add the grated onion and stir fry until it changes colour and oil is separated.
6. Now add the marinated meat, salt, coriander cumin powders and saute until the water dries up.
7. Now add the remaining yogurt and stir it to avoid curdling.
8. Add 2 cups of water and simmer to cook. Add more water if needed. It depends on the meat. If it is tender it cooks easily. If it is not tender you can use the pressure cooker.


Note: Keep the spice level according to your taste. If you want you may discard the whole spices before serving. You can even give a smoky flavour to the curry using charcoal and ghee method to get a rustic and  authentic taste.

7 comments:

  1. love the deep red color of the curry...

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  2. Super yummy curry.. Love the bright red color..

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  3. yummy and i tried the recipe with soya chunks and it came out super perfect as yours

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  4. mouthwatering here..looks very delicious :)

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  5. Oh lovely dish...tempting colour and texture and awesome presentation Shobha...love it!

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