This traditional Rajasthani dish can be made as hot as you like. It gets its color from the chilies used to cook it. If you want the color but not all the heat, the trick is to use only half the amount of red chilies and substitute the other half with Kashmiri Chili Powder which impart a red color but next to no heat! Serve Laal Maas with Bajra Roti if possible. Otherwise have this with roti, naan or paratha.
- Mutton- 600g
- Red chili powder- 3 tsp
- Ginger garlic paste- 1 tbsp
- Yogurt- 1 cup(beaten)
- Cinnamon- 2 pieces (1/2″)
- Green cardamoms- 5 (slightly crushed)
- Onion- 3 medium sized(finely chopped)
- Bay leaves- 2
- Grind 8 whole dry red chilis & 2 tbsp coriander seeds to a powder. Use 2 tbsp of this.
- Few slit green chilies
- Garlic cloves- 10(chopped)
- Mustard oil/Vegetable oil- 4 tbsp
Marinate the fresh pieces of mutton with yogurt, red chili powder & ginger garlic paste. Keep aside for 30 minutes. Heat oil in a cooker . Tamper with dry bay leaves, green cardamoms & cinnamons. Sauté for few seconds, add chopped onions and sauté them till the onions are brown in color, then add chopped garlic, stir for 5-6 seconds. Next to add the chili-coriander powder & green chilies mix & fry for 2 minutes. Add the mutton and sauté on a high flame for 10-15 minutes. Mix 1 1/2 cup of water with this. Close the cooker lid and take off the flame after 6 whistles. Open the lid after the pressure has reduced & serve hot.