Rajasthani Laal Maas Recipe-Mutton In Red Spicy Gravy

Step 1: To begin making the Rajasthani Laal Maas recipe, add water in a heavy bottomed pan

Step 2: Add the soaked kashmiri red chillies and all the dry spices including cumin seeds, black cardamoms, green cardamoms, cinnamon stick, cloves, bay leaf into the water

Step 3: Let it boil and switch off the flame once the dry red chillies becomes soft

Step 4: Let it cool a bit, retain the water and then grind the spices into a fine paste in a mixer grinder

Step 5: In a large mixing bowl, add mutton, yogurt, cumin powder, coriander powder, turmeric powder, one tablespoon ginger garlic paste and the dry red chilli paste which we prepared in the beginning

Step 6: Mix everything well and set aside to marinate in the refrigerator for an hour

Step 7: Heat ghee in a heavy bottomed pan

Step 8: Add onions and sauté till they turn light brown in colour

Step 9: Add the remaining ginger garlic paste and sauté for a minute

Step 10: Add the marinated mutton to the onions and sauté on high heat for two to three minutes

Step 11: Add the required salt and water (which we retained from boiling the dry red chillies) into the pan

Step 12: Cover the pan with a lid and let it cook for 20 to 25 minutes

Step 13: You can add more water if you want watery consistency

Step 14: Once the mutton is cooked, light the piece of charcoal, place it in a small metal bowl and place the bowl in the centre of the pan

Step 15: Add two to three cloves to the coal, pour some ghee and quickly cover the pan with a lid and set aside for two to three minutes

Step 16: Remove the charcoal bowl,put the curry back on heat, add garam masala and give a quick stir before removing from heat

Step 17: Transfer to a serving bowl and garnish it with coriander leaves

Step 18: Serve Rajasthani Laal Maas with hot Phulkas, steamed rice or Baati

Step 19: It is usually made during special occasions and festivals in Rajasthan