Relish Authentic Rajasthani Laal Maas at Home
Servings Prep Time
4people 10minutes
Cook Time
1hours
Servings Prep Time
4people 10minutes
Cook Time
1hours
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle coriander leaves for garnishing and serve hot with rice.
Recipe Notes

Recipe Tip You can even pressure cook this dish on low flame for 60-70 minutes. Share your version of this recipe How do you make laal maas at home? We would like to know, so don’t forget to share your version of the recipe with us. 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.

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 Relish Authentic Rajasthani Laal Maas at Home
Laal Maas Recipe
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 1 hours
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 1 hours
Servings
people
Ingredients
Laal Maas Recipe
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle coriander leaves for garnishing and serve hot with rice.
Recipe Notes

Recipe Tip You can even pressure cook this dish on low flame for 60-70 minutes. Share your version of this recipe How do you make laal maas at home? We would like to know, so don't forget to share your version of the recipe with us. 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.