Laal Maas - By Being Indian Team

With fall and winter weather around the corner, you must try cooking Laal Maas. It’s a spicy and flavourful Rajasthani dish, cooked in a rich, spicy red chili sauce. Traditionally, it was a meal prepared for royalty and hunting parties, often using wild game meat. Today, however, it’s typically made with mutton or lamb, while still retaining its bold, robust flavours. I always cook it in a karahi or cast-iron pot, which gives it a darker colour. Enjoy it with some crusty bajra roti for a satisfying meal. Here's a simple recipe for Laal Maas for you.

Ingredients

24 dried red chilies (Kashmiri Mirch or Mathania Mirch)

3 lb lamb, bone in

1 cup curd (or yogurt)

1 cup garlic, crushed

1/3 cup ginger, crushed

5 tbsp mustard oil

1 cup Desi ghee (clarified butter)

4 onions, sliced

2 tbsp ground turmeric

2 tbsp ground coriander

2 tbsp salt

2 cups water

Whole spices

2 black cardamom pods

5 green cardamom pods

3 cloves

1 whole mace (Javitri) leaf

20 grains black pepper

1 bay leaf

1 tsp caraway seeds (Shahi Jeera)

1 tbsp coriander seeds

2 cinnamon sticks

Preparation

Prepare the Red Chili Paste

1. Soak 20 of the red chilies (Kashmiri Mirch or Mathania Mirch) in warm water for 2 hours. Then, make a paste by crushing the chilies with the flat part of a chef’s knife or with a pestle and mortar.

Prepare the Lamb

2. Marinate the lamb overnight with the curd (or yogurt), garlic, ginger and chili paste.

Cook the Lamb

3. In a karahi or cast-iron pot, add the mustard oil and heat up for a few minutes, then add the ghee.

4. When the ghee is hot, add the black cardamom, green cardamom, cloves, whole mace, black pepper, bay leaf, caraway seeds, coriander seeds, cinnamon sticks and 4 whole dried red chilies.

5. After a minute, add the sliced onions and sauté until it turns to light brown.

6. Add the marinated lamb and toss continuously. Cook for 10 minutes, then add the ground turmeric, ground coriander and salt. Cook for 5 minutes, then add the water. Cook until the lamb becomes tender, about 2 hours, on low-medium heat.

Adjust the Seasoning

7. Taste the meat and adjust the seasoning according to your preference. Add more salt if needed.

Serve

8. Serve with bajra ki roti and a peeled whole onion.