Laal maans.
A spicy and lipsmackingly delicious mutton curry from Rajasthani cuisine. A fiery hot and laal or bright red coloured curry. This spicy, rich, aromatic and red mutton curry is made of yoghurt, onion, garlic, cardamom, cloves, cinnamon and mathania chillies. But it you don’t have mathania chillies, you can use Kashmiri red chilli. Use chilli according to your taste. If you want it hot add red chilli powder or chopped green chillies. My family members can’t eat too hot so I have used less chilli.
Laal maans is a meat curry from Rajasthan, India. It is a mutton curry prepared in a sauce of yoghurt and hot spices such as red Mathania chillies. This dish typically is very hot and rich in garlic, the gravy may be thick or liquid and is eaten with chapatis made out of wheat (usually eaten in summers) or bajra (a millet grown in Rajasthan and eaten in the winter months.
Rajasthani cuisine was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. It is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj Kachori.
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This month in Shhhhh cooking secretly challenge facebook group we members are sharing different dishes from the cuisine of Rajasthan.
This month my partner is very talented blogger Pavani Gunikuntla who blog at Pavanis kitchen. I always love her healthy and easy to make recipes.
Visit her space for different types of healthy and mouthwatering recipes. Before giving secret ingredient we always ask our partner about her choice. And I have wanted to make this laal maans. Everyone in my family loves it and I wanted to share the recipe for my readers. So as secret ingredient Pavani gave me curd and green cardamom and I gave her red chilli powder and cumin seeds. Do visit her blog to check the delicious Dahi kadhi recipe she made with these ingredients.
Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. If you’re interested in joining this exciting group then please leave a message in the comment section. Thank you.
Normally mathania chillies are used to make this mutton curry. But We don’t get this chilli in our state. So I have used Kashmiri red chilli powder. This spicy mutton curry is goes well with steamed rice, jeera rice, pulao, roti, naan, bajra roti or any bread. Picture courtesy my daughter Suchismita .
Recipe
Mutton – 500 gram
Onion – 4, thinly sliced
Black cardamom – 2
Green cardamom – 4
Cloves – 3
Cinnamon – 1 inch piece
Bay leaf – 2
Mustard oil – 1/2 cup
Curd – 1/2 cup
Salt to taste
Ginger garlic paste – 2 tablespoon
Turmeric powder – 1/2 teaspoon
Coriander powder – 1 teaspoon
Cumin powder – 1 teaspoon
Kashmiri red chilli powder – 3 tablespoon
Ghee or clarified butter – 2 tablespoon
Warm water – 1 & 1/2 cup
Cilantro or coriander leaves and onion slices to garnish
Method
1. Heat mustard oil in a pan or pressure cooker.
2. When the oil becomes smoking hot remove from heat.
Let it cool down for a minute. Add bay leaf black cardamom, green cardamom, cinnamon, cloves and slices onion. Heat again and fry till the onion becomes brown.
3. Add mutton pieces, salt, ginger garlic paste and all the dry spices. See notes for other options for chillies. Saute till oil leaves the sides.
4. Add well beaten curd and mix well. Saute again till dried up and oil separates.
5. Add warm water and pressure cook till mutton pieces becomes tender.
6. Let the pressure settle on its own.
Open the pressure cooker and heat again. Check the seasoning and adjust as require. If require add little more water or if you want more thick gravy boil for a few minutes more till you get your desired consistency.
7. Add ghee and mix.
8. Remove from heat. Garnish with chopped cilantro or coriander leaves and onion slices.
Serve with hot steamed rice, jeera rice, pulao, puri, roti, naan, bajra roti or any bread.
Notes
1. You can add some finely chopped green chilli with sliced onion if you want more spicy and hot curry. Or you can use hot variety red chilli powder. Use chilli according to your spice tolerance.
2. If you have red Mathania chillies or kashmiri dry red chilli either dry roast and powder or soak in water for 20 – 25 minutes and grind and use instead of kashmiri red chilli powder.
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WOW!! Recipe with full of flavours di. perfect colour, we are fan of chicken & tried different varieties also, will try this Rajasthani style, totally yumm 😋
Thanks a lot Jolly. Glad you liked it. Please do try and let me know how it turns out 😍
The dish sounds full of flavour! I’m sure this would be a right treat for meat lovers. 🙂
Lovely presentation!
Who can ever resist the spicy Rajasthani mutton speciality .. Very delicious.
a classic Rajasthani Dish, and presented so beautifully Sujata !
Thank you so much Kalyani!
The flavours of this famous rajasthani dish sounds so rich and inviting.. it is a riot of flavours for non-vegetarians.
Thanks Swaty. Yes taste is too good. Everyone loved it 😊
Laal Maas is the first recommendation whenever someone visiting Rajasthan asks us what they should eat but being vegetarian myself, I have never tried it but heard so much praise about this one. Recently saw a vegetarian version using Jackfruit. Your curry looks totally true to the name! So red 🙂
Thanks Ashima. If you are vegetarian then you should try this curry with jackfruit or any other suitable vegetables. I am sure you will love the taste 😊
Wow..look at that vibrant orange colour.. lovely presentation
Thank you so much Priya!
Loved that gorgeous red color of your curry di ! The Lal maas looks very inviting and fiery hot. A perfect treat for meat lovers.
Thank you so much Poonam 😊
Such fiery looking gravy Sujata. Love the color of laal mass. I’d love to use the gravy with perhaps soya or paneer. The clicks are beautiful, simple and yet so effective.
Thanks a lot Mayuri. Yes you can surely try this gravy for veg dishes. Glad you liked it. This time picture credit goes to my daughter 😊
What a vibrant color and it is very tempting. My husband would surely love this gravy. Bookmarking to try soon.
Thank you so much. Please do try and let me know how it turns out 😊
Wonderful flavours in this dish. Have heard always about the dish but being a vegetarian never tried. I would though love to try this recipe for my DH. The gravy looks scrumptious
Thanks a lot Renu!
WOw, what and awesome gravy and curry! My head is already working on how I can convert it to a vegetarian recipe. Lipsmacking delicious.
Thanks a lot Archana!
This will be perfect for the weekend, looks spicy and tasty. Loved the ingredients that went in the gravy.
Thank you so much Jayashree!
Mathania chilies – I have not come across these before. Must try to get some when I next travel to Rajasthan. The Lal Maas looks so good, and in the kind of chill weather we are having at Bangalore, it sounds perfect with garma garam roti!
Thanks a lot Sujata Shukla. Glad you liked it 😍
Love to replace meat with any veggie, spices used in it surely made this curry a big hit thr. Gravy looks very rich that it will be big treat for non veg lovers..
Thank you so much Aruna 😊
Love love love the new style of photography, Sujata will love to see more in this style. those chillies are interesting. Will love to see how they look like, do post one when you have a sample.
Thanks a lot Seema. Pictures are clicked by my daughter. I have conveyed your words to her. I will surely share the pictures of chilli if I can get some 😊
I simply enjoyed this with some phulka / steamed rice 🙂 What a vibrant color di. Although I have prepared the vegetarian version, still I love this 😉