• 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

divider

You May Also Enjoy

    (0)

    Falafel

    This traditional Middle Eastern dish comprises deep-fried balls made from chickpeas and is served in a pita that acts as a pocket. Sprinkle it with Tahini sauces and serve!

    Recipe by Kohinoor

    (0)

    Rice with Zucchinis

    Kohinoor Basmati Rice cooked succulently with zucchinis with a hint of mustard and a dash of lemon. This rice can be consumed with pickle, yogurt or a plain soup as well.

    Recipe by Kohinoor

    (0)

    Corn and Vegetable Pulao

    Corn and vegetable pulao is a delicious combo of corn and vibrant mixed vegetables with perfectly cooked rice. Onions and assorted spices give it a tasteful punch with fried kajus imparts an pleasurable crunch. Make sure the grains of Charminar Special Pulao Rice are isolated and not clumpy.

    Recipe by Kohinoor

close
img

Sign up to My Kohinoor Account

Already have an Account? Login now

Kohinoor will not post to your
Facebook account without your approval.

or
Full Name
Email
Password
 
close
img

Log in to My Kohinoor Account

Don’t have a My Kohinoor Account yet?

Kohinoor will not post to your
Facebook account without your approval.

or
Email
Password
Need help in logging in?
close
img

Oops! Having problems logging in?

Enter the email you registered with us, we'll send you your new password. Back to Login

close
img

Rate & Review

Tell us what you think about this recipe.