Laal maas (traditional Rajputi recipe)

Laal maas (traditional Rajputi recipe)

Boneless lamb cooked with red chillies and clarified butter

INGREDIENTS
  • Lamb boneless (diced) 800 gm
  • Ghee 1 1/2 cups/300 gm
  • Green & black cardamom (choti & badi elichi) 8 nos
  • Cloves 10 nos
  • Black peppercorns (sabut kali mirch) 10
  • Mace (javitri) 3
  • Ginger paste (adrak paste) 3 1/2 tsp
  • Garlic paste (lasun paste) 3 tbsp
  • Red chilli paste (fresh) (traditionally chilli paste is made from a mix of 5 different chillies found in Rajasthan) 3/4th cup
  • Brown onions 100gm
  • Tomato chopped 150 gm
  • Lamb stock 4 cups
  • Salt 2 tsp or to taste
  • Ginger julienned for garnish
  • Green coriander for garnish

METHOD

  1. Hear ghee in a pot (handi). Traditionally this dish is cooked over a coal chula since it imparts the smoky flavour and allows the meat to cook slowly over time.
  2. Add the whole garam masalas
  3. Add ginger garlic paste and sauté.
  4. Add the red chilli paste abs sauté till the oil rises up.
  5. Add the Boneless lamb and the brown onions; mix well.
  6. Allow the lamb to simmer till the ghee rises to the surface. Add the tomatoes and the stock as desired. Cool and cover till lamb is tender.
  7. Adjust the seasoning.
  8. Garnish and serve over thick Jawar or jau ki roti.
  9. The roti is supposed to soak the juices of the meat when eaten.

Recipe courtesy: The jaipur kitchen

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