Rajasthani Laal Maas

It is Sunday and the inevitable question – what’s for lunch? There was mutton in the freezer and that brought memoriesĀ of Rajasthani Laal Mass we had while holidaying in Rajasthan. A search brought up this recipe. As usual, I tweaked it a bit..

Rajasthani Laal Maas

Serves 6 to 8
Prep time 20 minutes
Cook time 45 minutes
Total time 1 hours, 5 minutes
Meal type Lunch, Main Dish
Misc Serve Hot
India Indian
Website Inspiration - YummyTummy

Ingredients

  • 700g Mutton
  • 2 Small Potatos
  • 1.5 cups Curd/Yogurt
  • 3 heaped tablespoons Kashmiri Chilli Powder
  • 1 heaped tablespoon Corriander Powder
  • 0.5 teaspoon Turmeric Powder
  • 1 teaspoon Cumin Powder
  • 800g Onions (Sliced thinly)
  • 2 x 3 Cm Cinnamon stick
  • 1 Medium Black Cardamom
  • 2 tablespoons Ginger Garlic paste
  • 5 tablespoons Ghee
  • Salt to taste
  • 0.5 tablespoon Cloves
  • 0.5 teaspoon Pepper corns

Directions

Step 1 Take curd, ginger garlic paste, chilli powder, turmeric powder in a bowl, mix well and set aside.
Step 2
Heat ghee in a pressure cooker, add in cinnamon and black cardamom. Add onions, salt and cook until golden brown.
Step 3 Add in mutton and mix well until it is seared.
Step 4
Add in curd mix and stir well till the colour darkens. Add some water.
Step 5
Add some water and mix well. Cover and pressure cook for 3 whistles. Then simmer the flame and cook for 15 mins. Turn off the heat and let it stand till the pressure is released.