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Rajistani Laal Maas

Rajasthani Laal Maas

by Nabeela Kauser
A fiery and rich Rajasthani mutton curry slow-cooked in mustard oil, yoghurt, and aromatic spices for a deep, smoky flavour. Perfect with steamed rice or bajra roti for an authentic taste of Rajasthan.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner, Main Course
Cuisine Indian, Rajasthani
Servings 4
Calories 924 kcal

Ingredients

  • 1 kg Mutton bone-in pieces
  • 4 tbsp Mustard Oil
  • 2 Onions finely sliced
  • 2 Tomatoes finely chopped
  • 200 g Plain Yoghurt whisked
  • 2 tbsp Kashmiri Chilli Powder adjust to taste
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Garam Masala
  • 1 tbsp Ginger-Garlic Paste
  • 2 Bay Leaves
  • 4 Green Cardamoms
  • 1 Black Cardamom
  • 1 Cinnamon Stick 2-inch
  • 2 Cloves
  • 1 tsp Salt adjust to taste
  • 250 ml Water as needed
  • 1 tbsp Fresh Coriander Leaves chopped, for garnish

Instructions

  • Heat mustard oil in a heavy-bottomed pan over medium flame until it starts to smoke. Cool slightly, then reheat gently to remove bitterness.
  • Add bay leaves, green cardamoms, black cardamom, cinnamon, cloves, and cumin seeds. Sauté for 30 seconds until fragrant.
  • Add finely sliced onions and cook until golden brown. Stir occasionally to prevent burning.
  • Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
  • Add turmeric powder, coriander powder, and Kashmiri red chilli powder. Stir for 30 seconds.
  • Add chopped tomatoes and cook until soft and oil begins to separate from the masala.
  • Add mutton pieces and salt. Sear for 5–7 minutes, ensuring they’re well coated with the masala.
  • Lower the heat and gradually stir in whisked yoghurt. Mix well and cook for 3–4 minutes until combined.
  • Add water, stir, and cover the pan. Simmer on low heat for 45–50 minutes or until the meat becomes tender and the gravy thickens. Stir occasionally and adjust consistency if needed.
  • Sprinkle garam masala and cook uncovered for 5 minutes. Garnish with chopped coriander leaves before serving.

Nutrition

Calories: 924kcalCarbohydrates: 15gProtein: 45gFat: 75gSaturated Fat: 28gCholesterol: 189mgSodium: 830mgPotassium: 998mgFibre: 5gSugar: 7gVitamin A: 1768IUVitamin C: 14mgVitamin D: 0.3µgCalcium: 163mgIron: 6mg
Keyword Curry, Indian, Laal Maas, Mutton, Rajasthani, Recipe, Spicy Curry
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