Royal delicacy of India "Laal Maas"

Hello readers,
Today I'm going to share with you another Royal delicacy of India "Laal Maas". India known as the "Lord of the Kings",this is the dish of ' Rajasthan' comes from the ' Mewari Gharana' and was a product of an innovation. Rajasthan is a state in northern India that is steeped in culture, royalty and history. 'Laal Maas' story goes back to 10th century AD when the king of Mewar wanted a dish that is hot and meaty, enough to suit the palate of a warrior. 'Laal Maas' helmed as the true-blue Mewari marvel of the Rajput worriors, this fierce delicacy can make your brows sweat and if it doesn't perhaps it isn't the real deal. So let's start making famous delicacy of Rajasthan!

Ingredients:-

1. Mutton- 1 kg( with bone cut into 1 inch pieces).

2. Yogurt- 1 cup.

3. Ghee( clarified butter)- As required.

4. Charcoal- 4 pieces.

Whole spices:-

1. Kashmiri red chilies- 20 (whole).

2. Cumin seeds- 2 tsp.

3. Black cardamom- 4( whole).

4. Green cardamom- 6 ( whole).

5. Cinnamon Stick-2(1 inch size).

6. Cloves- 3(whole).

7. Bay leaves-2( whole).

Other spices:-

1. Cumin power- 4tsp.

2. Mathania red chili powder-6 tsp.

3. Coriander Powder- 4tsp.

4. Ginger and garlic paste- 4tbsp.

5. Onion - 6 medium ( finely chopped).

6. Garam masala powder-1 tsp.

7. Salt- To taste.

8. Coriander leaves- A handful ( chopped).

Preparation Method:-

Step 1- Take a heavy bottom pan add water and soaked whole spices kashmiri red chilies, cumin seeds, black cardamoms, green cardamoms, cinnemon sticks, cloves,bay leaves into water.

Step 2- Now let boil the whole spices until chilies will became soft, strain and sperate boiled spices and water, reserve the stock.

Step 3- Once boiled spices will bit cool transfer them into a grinder and grind the spices into a paste. Can add little water during making paste.

Step 4- Now Take a large bowl add Mutton pieces, yogurt, cumin powder, coriander powder, Turmeric powder, ginger-garlic paste(2tbsp) and (step-3) boiled spices paste. Combine all spices well with Mutton and keep the marinated Mutton in the refrigerator for 1 hour.

Step 5- After 1 hour, heat ghee in a heavy bottom pan add onions and saute till they turn light brown, now add remaining ginger- Garlic paste, mathania red chili powder and saute till raw aroma goes away about 1 minute.

Step 6- Now add marinated Mutton into the pan and cook for 5 minutes on high flame.

Step 7- After 5 minutes slow the flame and add salt & reserve stoke of spice into the Mutton combine well can add water according to your desire consistency. Cover the pan and slow cook Mutton for about 45-50 minutes.

Step 8- Once Mutton cooked well, turn off flame, light the pieces of charcoal and place in a metal bowl and place the bowl in the center of the Mutton pan , add 4-5 cloves to the coal, pour some ghee and immediately close the pan with a lid and set aside for 5 minutes.

Step 9- After 10 minutes remove charcoal bowl, put the Mutton curry pan back to the flame add garam masala powder and give a quick stir and turn off flame.

Step 10- Transfer to a serving bowl and garnish with chopped coriander leaves.

Step 11- Serve "Laal Maas" hot with Basmati Rice 🍚 or phulkas.

N.B. This article was also published on my personal blog : https://sduttaskitchen.blogspot.com/
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