Laal Maas

This ever popular dish has so many different versions with little changes here and there . Honestly I also don’t know what is the 100% authentic recipe and I wish I could take tips from someone who knows. But till then this is my version of Laal Maas what I have gathered from various sources on the net and I have tried a couple of other versions too, but I think I like this one the best. Again  I refer cooking meat in a wok instead of pressure cooking but depending on the meat  quality we decide what to do. In this case I luckily got a fresh and tender cut of mutton so I went ahead and cooked it in a wok/ kadhai and it turned out absolutely gorgeous :D.

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Ingredients :

  • 750 gms Mutton
  • 2 large Onions, sliced
  • 1 Tbs Ginger paste
  • 1 Tbs Garlic paste
  • 3 brown Cardamoms
  • 4-5 Cloves
  • 2″ piece Cinnamon
  • 2 Bay leaves
  • 2-3 strands of Mace
  • 3-4 whole dry Red Chillis
  • 1/4 Tsp Turmeric powder
  • 1/4 Cup + 2 Tbs Mustard Oil
  • Salt to Taste
  • 1 Tbs Ghee

To grind into Paste :

  • 8-10 dry Red Chillis
  • 1 1/2 Tbs Coriander seeds
  • 1 Tsp Cumin seeds

For Marinade :

  • 1/2 Cup Curd, whisked
  • 1/4 Tsp Turmeric powder
  • 1 Tsp Kashmiri Red Chilli powder
  • 1/2 Tsp Salt

Method :

  • Wash the mutton pieces and drain excessive water. Mix all the marinade ingredients and add the mutton to it. Give it a good mix with your hands and refrigerate for 3-4 hours.

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  • Put all the ingredients to be ground to paste in a small bowl and pour about 1/2 cup boiling water over it. Let it soak for about 20 minutes and then grind it to a paste and keep aside.

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  • Now heat mustard oil in a heavy bottom wok and fry the cardamom, cinnamon,mace, cloves and bay leaves till aromatic. Add the dry red chillies and immediately add the sliced onions to ensure that the chillis don’t turn brown.

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  • Fry the onions till lightly browned and then add the ginger garlic paste and turmeric powder. Fry this for another 4-5 minutes. Add a little water if needed.
  • Add the mutton pieces and reserve the  marinade. Fry the mutton for 5-7 minutes. Then add the red chilli paste and the remaining marinade. Give it a good stir. Once it comes to a boil lower the heat and cover and let it simmer.

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  • Keep stirring in between to avoid burning and add water little by little if needed. Once the mutton is cooked adjust the seasoning, finish off with a tbs of ghee and remove from heat. Serve hot with chapatis or rice.

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#This dish is supposed to be very hot so you may add more red chillis if you wish to and alternately you may reduce the heat according to your taste.

# Kachri powder is also added to this dish which acts as a meat tenderizer and gives a bit of tang to it. Since I did not have it I skipped it..

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