Laal maas: Two Best Laal maas rajasthani recipes – Mutton Laal maas

Hello Friends! Welcome to Anupma’s kitchen. Here we will learn how to make Laal Maas in two different ways. It is a very popular Rajasthani dish which is famous in the whole world. Its name is Laal Maas (Red Meat).

Jaisalmeri Laal Maas recipe

Ingredient required:-

  • Goat Meat – 1.5 Kg
  • Salt to taste
  • Turmeric / Haldi – 3/4 tbsp
  • Red Chilli Powder/ Mathania Mirch Powder – 1 tbsp (this one tbsp is medium spicy, use chilli according to your chilli taste and requirement)
  • Clarified Butter / Desi Ghee – 125 gm
  • Curd – 1 bowl
  • Garam Masala (Cinnamon Stick – 1, Badi Elaichi – 2, Bay leaf – 1, Cloves / laung – 4, Black Pepper / Kaali Mirch – 10)
  • Ginger Garlic Paste – 2 tbsp
  • Kashmiri Mirch – 1 whole bowl grounded for giving colour to the recipe (optional)
  • Sugar – 1.5 tbsp
  • Lime Juice – 2 tbsp
  • Onion – 5

It is called Laal Maas because not only the mutton is reddish but also because the red chilli content is high in this dish. Therefore, it is called Red Meat. It is quite hot, which means it is for people who love spicy food.

Ingredients required are as follows:-

Salt as per taste, turmeric – 3/4 tbsp and Red chilli powder 1 tbsp. It is for chilli flavour.

Pure ghee – 125 gm, curd – 1 bowl, Whole spices (1 Cinnamon stick, two Big Cardamoms, one Bay leaf, four cloves, 10 Black pepper and two tbsp Ginger garlic paste made by grinding both.

It is the main ingredient of Red meat. Red chilli paste made by grinding approx 100 Kashmiri Red chillies after deseeding them and soaking them in warm water.

It is only for colour. That’s why we will use one tbsp normal red chilli powder. 1.5 tbsp Sugar, 2 tbsp Lime Juice, five medium size onions chopped into thin slices and 1.5 kg mutton.

We will prepare this recipe using these ingredients. Let’s start making red meat. Pour ghee in a pan. Let it heat on medium flame.

Now, we will add the whole spices. Add bay leaf, cinnamon, Big cardamom Cloves, Black pepper and mix saute. Allow whole spices to roast.

Add onions Mix Saute until it is pink and not dark brown. When the colour of onions changes into pink, add ginger garlic paste. It gives a wonderful aroma. Mix well. Cook while mixing.

Add red chilli paste which is the other main ingredient after mutton and mix. Cook the gravy and add turmeric and salt as per taste. Add red chilli powder, lime juice sugar and mix well. Cook for 4-5 minutes.

When the oil starts floating on top gravy, then it is 60% cooked. Add mutton into the gravy and mix it well. We are not adding water because mutton’s juice will extract out like water.

Leave it on a medium flame for 20-25 minutes and cover it. Keep checking in between. Remove the lid when the mutton is tender, mutton’s juices dried up, and spices have mixed properly.

At this time it is cooked 70-80%. Add curd in the end because otherwise, curd does not allow mutton to be cooked properly. Now cook on high flame and mix while adding water 2-3 times.

Add water for making gravy more liquid. Eat this with Maize or Jowar bread or chappati. Some people eat mutton with baati. Leave it on a medium flame for 5 minutes, and the mutton will be ready.

Now, we will heat 1 tbsp ghee in a separate pan. Add three cloves, 4-5 whole Kashmiri red chillies and mix it well. Switch off the flame.

Add this into the mutton. We. will transfer this into a separate bowl. Garnish with whole red chilli Ready, and it will be ready to serve.

Mewari Laal Maas recipe

Ingredients required:-

  • Goat Meat / Mutton – 1.25 Kg
  • Chopped Onion – 4
  • Red Chilli – 100 gm
  • Desi Ghee – 100 gm
  • Curd – 100 gm
  • Turmeric – 1/2 tbsp
  • Coriander Powder – 2 tbsp
  • Ginger Garlic Semi Paste – 5 tbsp
  • Bay Leaf – 1
  • Cinnamon / Dal Chini – 2 sticks
  • Cloves / Laung – 10
  • Salt to taste

Above also I have shown Laal Maas recipe, but this is different. It is from Udaipur, and it is called Mewari Laal Maas. This Laal Maas will be a little bit different as its recipe is a bit different.

Now let’s marinate meat and keep it for 1 hour. To cook Laal Maas first let’s add Ginger Garlic semi paste approx 2 tbsp. Next, add Coriander Powder approx 1 tbsp and rest we will use during frying onions.

Add curd – 100 gm and 2 tbsp Salt, you can use as per your taste. Next, the main ingredient of laal maas is 100 gms of Paste of Red Chilli. You can use it according to your liking.

It depends on which Red Chilli you are using. It is a very different recipe from Udaipur (Mewar region). Let’s mix it properly. Let us start making Laal Maas Mewari. Udaipur belt in Rajasthan is called Mewar.

Now we will add the clarified butter to a pan and heat it. It is very necessary to heat the Clarified butter properly. It must not be cold and raw. Next, we will be adding hot spices.

Hot spices must not burn that’s why we will be adding onion also. Now, these Onions should be made golden brown for approx 8-10 mins. After 10-12 mins have elapsed, our onions will be golden brown.

Now we will add the remaining Coriander Powder add turmeric. Next, add shredded ginger and garlic which is left. At what time which spice should be added it is very important in making any recipe.

Now we will mix it well and cook for 3-4 mins. When the spices added are well mixed in onions and onions are golden brown or well-cooked, marinated meat which was marinated for 1 hour must be added.

You can observe that the marination is very good. The marinated meat is mixed with onions, and you can observe the colour is tremendous, and that’s why it is called Laal Maas as Red Chillis are used.

Now we will cover the lid for 50-60 mins and keep the gas on low. After 60 mins have elapsed, you will see that the meat is well cooked.

The clarified butter has come to the sides, and hence this is well cooked near to around 80-90%. At this time, you will feel the aroma is very nice. Now in this meat add water as per your requirement.

Since meat is 1.25 Kgs and it is Laal Maas, so we will keep it in gravy. We will be adding around two glasses of water. After adding two glasses of water, we will keep this for 20-25 mins on low heat.

This Laal Maas is a Mewari recipe from the Udaipur region. After 15-20 mins have elapsed, you can see the clarified butter has floated to the top, and the meat is quite tender.

Our Mewari Laal Maas is ready now. Now let’s do some garnishing with coriander which will give flavour.

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How to prepare Kadaknath (Kali masi) chicken then CLICK HERE.

Laal maas: Two Best Laal maas rajasthani recipes - Mutton Laal maas

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