Laal Maas

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Laal Maas is a very popular non- vegetarian dish of the princely state, Rajasthan. he ancient princely state of Rajasthan gave rise to a royal cuisine. The Rajas who went on hunting expeditions ate the meat or the fowl that they brought back. Even today, Rajasthani princely feasts flaunt meat cuisines that are incomparable. This dish is prepared of mutton and red chillies are added to give it a red colour and make it attractive. This mouth watering dish is quite easy to prepare.

Ingredients Required Laal Maas

Muttun cut into 2″ cubes with or without bones	500 gms
Medium sized onions sliced very thin	4
Curd	1 cup
Ginger paste	1 tbsp
Garlic paste	1 tsp
Onion paste	2 tbsp
Red chilli powder	2 tsp
Turmeric powder	1/2 tsp
Coriander powder	4 tsp
Cloves	5
Cardamom	4
Black Peepers	10 to 15
Cooking Oil	4 tbsp
Salt	According to taste
Bay leaves	2
Chopped Coiander leaves	Some amount

How to Make Laal Maas

• For Marinade: Mix Curd,Red chillli (powdered)Turmeric powder,salt and lamb pieces and leave it aside for 15 minutes. Now heat oil in a pan When the oil is hot, add chopped onions and fry them until golden brown.
• Keep aside a little of the brown onions to use for garnish.Add the garlic and ginger paste, cook for 15 min.
• Add cut portions of mutton and let it cook for 30 min. Now add bay leaves, black pepper,`Cloves and cardmom,fry the sliced onion,when the onion will change in light brown add ginger,garlic,onion paste. add turmeric,red chili and corinder powder in the paste,fry for 1-2 minutes.
• Now add the meat and its marinade. Fry till the oil begins to separate from the masala. Stir often and sprinkle a little water whenever the masala begins to stick to the pan or burn. Season with salt to taste. Simmer the dish until lamb is cooked. Cook until the spices are well-cooked and mixed. When the meat is cooked and tender, remove the pan from the heat and sprinkle the garam masala over it. Cover immediately and keep aside for 2-3 minutes. Open the cover and garnish with previously fried onions and chopped fresh coriander leaves.

Serve it with Roti or naan.

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