Laal Maas Recipe Kit Recipe

Indian cuisine · 619 calories

Laal Maas Recipe Kit recipe

About this recipe

Experience the authentic flavors of Rajasthan with our Laal Maas Recipe Kit. This kit brings you the intense heat and rich spices of traditional Laal Maas, a fiery mutton curry that's a royal delicacy. It includes all the essential ingredients like Mathania red chilies, aromatic spices, and marinated mutton, ensuring a perfect balance of flavors. With easy-to-follow steps, you can recreate this iconic dish in your kitchen. Order Now on the AnyFeast website or app and bring the royal taste of Rajasthan to your table!

Ingredients

  • 100 g Coriander Leaves
  • 500 g Onion
  • 500 g Curd
  • 250 g Mutton
  • 200 ml Ghee
  • 1 l Refined Soyabean Oil
  • 200 g Table Salt
  • 50 g Cloves
  • 25 g Ginger Garlic Paste
  • 50 g Cumin Powder
  • 50 g Black Pepper
  • - Red Chilli Powder
  • Loose Cardamom

Instructions

  1. 1. Marinate the mutton with ginger garlic paste and table salt for two hours to enhance flavor and tenderize the meat.
  2. 2. Thinly slice the onions and fry them in ghee over medium heat until they turn light brown. Remove and set aside.
  3. 3. In the same pan, heat three to four tablespoons of ghee and add cloves, black pepper, green cardamom, and one black cardamom. Sauté until aromatic.
  4. 4. Add the marinated mutton to the pan and cook on medium heat, stirring frequently, until the meat is well-seared and begins to release its juices.
  5. 5. Prepare the red chili paste by soaking the red chili powder in water and grinding it into a fine paste. Add this paste to the mutton and mix well. Cook on medium flame to develop the chili's flavor.
  6. 6. In a separate bowl, whisk the curd with coriander leaves, cumin powder, and a small amount of mustard oil until smooth.
  7. 7. Add the curd mixture to the mutton and combine all the ingredients thoroughly. Ensure the curd is evenly distributed.
  8. 8. Cover the pan with a lid and cook the mutton on a very low flame for approximately 20 minutes, allowing the flavors to meld and the meat to become tender.
  9. 9. Once cooked, garnish the Laal Maas with fresh coriander leaves before serving.