• Overview
  • Ingredients
  • Directions
  • Reviews

Soft, tender mutton cooked with an exquisite array of spices makes the popular Rajathani Laal Maas every foodie’s dream come true on a plate. 

Ingredient

  • 1kg Mutton Leg (Raan)
  • 1kg Onions (chopped) 
  • 400g Tomato (chopped/paste) 
  • 200g Ginger Paste 
  • 200g Garlic Paste 
  • 200g Curd 
  • 2 tsp Red Chili Powder 
  • 1/3 tsp Turmeric 
  • 2 tsp Coriander 
  • 5 Cloves 
  • 3-4 Bay Leaves
  • 4 Cardamom Black 
  • 10-15 Black Peppers (crushed) 
  • 200g Cooking Oil
  • Salt to Taste

Direction

  • In a pan, put cooking oil. When the oil is hot, add chopped onions and fry until golden brown.
  • Keep aside some brown fried onions for use in garnishing.
  • 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, red chili powder, cardamom black, turmeric powder and curd, and then add salt to taste.
  • Cook until the spices are well-cooked and mixed.
  • Add tomato paste and leave for35-40 min for simmering. 
Remove Laal Maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.

  • 1kg Mutton Leg (Raan)
  • 1kg Onions (chopped) 
  • 400g Tomato (chopped/paste) 
  • 200g Ginger Paste 
  • 200g Garlic Paste 
  • 200g Curd 
  • 2 tsp Red Chili Powder 
  • 1/3 tsp Turmeric 
  • 2 tsp Coriander 
  • 5 Cloves 
  • 3-4 Bay Leaves
  • 4 Cardamom Black 
  • 10-15 Black Peppers (crushed) 
  • 200g Cooking Oil
  • Salt to Taste

  • In a pan, put cooking oil. When the oil is hot, add chopped onions and fry until golden brown.
  • Keep aside some brown fried onions for use in garnishing.
  • 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, red chili powder, cardamom black, turmeric powder and curd, and then add salt to taste.
  • Cook until the spices are well-cooked and mixed.
  • Add tomato paste and leave for35-40 min for simmering. 
Remove Laal Maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.

Not reviewed yet

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