Rajasthani Laal Maas
The ultimate comfort food, Rajasthani Laal Maas is a fiery, aromatic mutton curry that's perfect for a cozy dinner. This easy weeknight dish bursts with flavor from a blend of spices, making it a must-try tonight!
Equipment
- Chef's Knife
- Skillet
- Instant Pot
Ingredients
- 250 g mutton washed and cleaned
- 2 tbsp ghee or clarified butter
- 1 bay leaf
- 2 cloves
- 1 cinnamon stick
- 3 peppercorns
- 3 cardamom
- 2 medium red onions finely sliced
- 1 tbsp garlic finely chopped
- 1 tbsp ginger finely chopped
- 1/2 cup curds
- 1 tbsp Kashmiri red chili powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- salt to taste
- 1/2 cup water
- 1/2 tsp garam masala powder
- 1 tsp lemon juice
- chopped coriander leaves for garnish
Instructions
- Start by heating the ghee in a pressure cooker. The moment the ghee melts and starts to shimmer, you know you’re on the right track. Add the bay leaf, cinnamon stick, cardamom, cloves, and peppercorns. Sauté them for a minute until they release their aromatic goodness into the air.
- Next, toss in the finely sliced onions. Stir and watch as they turn golden brown, releasing their sweet flavor. This caramelization is key; it adds depth to your curry.
- Once the onions are perfectly browned, add the garlic and ginger. Stir well and allow the mixture to cook for another few minutes, letting the raw aromas transform into a fragrant paste.
- Now, it’s time to introduce the star of the show: the mutton. Marinate the washed and cleaned mutton pieces with the sautéed mixture, ensuring every piece is coated well. This process allows the ginger and garlic to tenderize the meat, infusing it with flavor.
- Pour in half a cup of curds next. This will help tenderize the mutton even further and create a rich sauce. Stir everything together, letting the mutton soak up the goodness.
- Now it’s time for the spices! Add the Kashmiri red chili powder, turmeric powder, coriander powder, and cumin powder. These vibrant spices will turn your dish into a feast for the eyes and the taste buds! Stir to combine everything, allowing the colors to blend beautifully.
- Next, pour in about half a cup of water. Be careful not to add too much, as we want a thick gravy rather than a soup. The mutton will release some liquid while cooking, so a little goes a long way.
- Seal the pressure cooker and cook the mutton on low heat for six to seven whistles. This method will ensure that the mutton becomes incredibly tender, falling off the bone when done. The aromas wafting through your kitchen will be nothing short of heavenly.
- After the pressure releases, carefully open the lid. Add one teaspoon of garam masala and the juice of half a lemon (or about one teaspoon). This is the finishing touch that brightens the flavor profile.
- For a unique twist, heat a piece of charcoal until red hot, place it in a small steel bowl, and add a teaspoon of ghee and a couple of cardamom pods. Cover the pressure cooker to infuse a smoky flavor into the dish. This step is optional but adds a delightful touch.
- Finally, serve your Rajasthani Laal Maas hot, garnished with chopped coriander leaves. Enjoy it with warm phulkas or rotis for a complete experience!
Notes
- Storage: Allow the curry to cool completely before storing it in an airtight container. Properly stored, it can last up to three days in the fridge.
- Freezing: You can freeze Rajasthani Laal Maas for up to three months. Just make sure to thaw it in the refrigerator overnight before reheating.
- Pairing: Serve with traditional phulkas or rotis for the authentic experience. You can also accompany it with jeera rice for a delightful meal.
- Spice Variations: Feel free to experiment with spices! Adding a pinch of saffron can elevate the dish, or even include a touch of coconut milk for a different flavor profile.
- Vegetarian Option: For a vegetarian twist, substitute mutton with paneer or mixed vegetables, adjusting cooking times accordingly.