Unleash the Bold Flavors of Authentic Laal Maas Recipe | Simple Mutton Recipe | Chef Nehal Karkera

Must try authentic spicy Laal Maas Recipe | Simple Mutton Recipe | Chef Nehal Karkera

Bringing to you the authentic and traditional Rajasthani Laal Maas Recipe, a flavorful and spicy mutton curry that will leave you craving for more. This simple and easy-to-make recipe is a staple in every Rajasthani household, and in this video you will learn how to make the perfect Laal Maas ki recipe. With a blend of aromatic spices and tender mutton, this Laal Maas curry is a delight to the senses. So, if you're looking for an authentic Laal Maas recipe, you're in the right place. Learn how to make Laal Maas ki recipe with me, easy-to-follow instructions and enjoy this mouth-watering dish with your family and friends.

Mathania Mirch Link : https://amzn.to/41qcDuu

Recipe
Ingredients
For the Meat & Gravy:
• mutton (with bones): 500 g
• Ghee (or mustard oil): 4 tbsp
• Onions, finely sliced: 2 medium
• Ginger-garlic paste: 2 tbsp
• Rajasthani Mathania red chilies (or Kashmiri red chilies): 6-7 nos.
• Coriander powder: 2 tsp
• Garam masala powder: 1/2 tsp
• Whisked curd (yogurt): 4 tbsp
• Salt: to taste
Whole Spices:
• Green cardamom: 2
• Cloves: 3-4
• Cinnamon sticks: 1 small
• Black cardamom: 1-2
• Bay leaves: 2-3

Preparation
1.In a pressure cooker cook the mutton with water and 1 tsp of salt, for 5-6 whistles Cook it until it’s 3/4th done (tender but not fully cooked). Strain and set aside. Save the stock for later use.
2.Soak the Mathania red chilies in warm water for 30 minutes. Once softened, blend them into a smooth paste with 5-6 tbsp water.
3. Fine slice the onions.Whisk the curd until smooth.
4. Heat ghee or mustard oil in a heavy-bottomed pan until it starts to smoke slightly. Reduce the heat.
Add bay leaves, green cardamom, black cardamom, cloves, and cinnamon sticks. Sauté for a few seconds until aromatic.
Add the finely sliced onions and cook on medium heat until golden brown.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell
Mix in the red chili paste and cook for 2-3 minutes until the oil separates from the mixture
Add coriander powder and salt. Mix well.
Lower the heat and gradually add the whisked curd, stirring continuously to prevent curdling. Cook until the mixture thickens.
Add the pre-cooked mutton pieces to the gravy. Stir well to coat the meat with the masala.
Pour in the reserved mutton stock (as needed for the desired consistency). Cover and cook on low heat for 20-25 minutes or until the mutton is fully cooked and tender.
Sprinkle garam masala powder, mix, and let it simmer for 2-3 more minutes.
Serve the Laal Maas hot with steamed rice, bajra roti, or plain naan.



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