Laal Maas is a fiery Rajasthani dish made with lamb cooked in a melange of spices. The red-coloured gravy is achieved with a burst of red chillies, hence the name. You can now enjoy this authentic dish at the comfort of your home. To know how, continue reading.
In a shallow pan, dry roast the red chillies, and add coriander and cumin seeds to it. Once done, grind it to get a fine powder.
In a wok, heat mustard oil and add garlic-ginger and green chillies. Let it turn light brown in colour. Then add the lamb meat and mix well. Add salt and kachri powder.
Now, add the chopped onions and cook well. Once the onions are roasted, add cardamom, black pepper, cinnamon, mace and black cardamom. Sauté for a few minutes and then add the ground mixture. Roast for about a minute.
Add enough water and cover the vessel with a lid. Let it simmer for about 2 minutes until the meat is cooked. Once done, take out all the pieces on a platter and strain the gravy to get rid of all the whole spices.
Now add the lamb pieces again to the gravy with ½ cup of water and coriander leaves. Simmer for a while on low flame until you reach a good consistency.
Sprinkle coriander leaves for garnishing and serve hot with rice.
You can even pressure cook this dish on low flame for 60-70 minutes.
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Frequently Asked Questions
What types of red chillies are best for this dish?
Traditionally, this dish uses Mathania chillies, but if you don't find them, you can also use Kashmiri red chillies.
Is kachri powder necessary for this recipe?
Yes. Kachri powder helps in tenderising the meat and also adds a tangy flavour to the dish.