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.
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 .
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
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.
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.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.