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Rajasthani Laal MaasRecipe :A traditional mutton curry from India Rajasthan which was served as a royal delicacy at that time mostly made with yoghurt and hot spices such as red mathania chillies which gives it a unique red colour and very rich in garlic. Served it with chapaties made of wheat or bajra. This dish is very heart core of Rajasthani culture and today I am sharing my recipe of Laal Mas so you too can enjoy this fiery Rajasthani mutton curry.
Rajasthani Laal Maas Recipe
CHEF Bhawani Singh Khangarot, who makes Rajasthani Laal MaasRecipe. ALaal Maasfrom India Rajasthan which was served as a royal delicacy at that time mostly made with yoghurt and hot spices such as red mathania chillies which gives it a unique red colour and very rich in garlic.
Ingredients for RajasthaniLaal MaasRecipe:
- Mutton nalli – 600gm
- Mutton boti – 400gm
- Bay leaf – 2gm
- Big cardamom – 2gm
- Green cardamom – 2gm
- Cinnamon stick – 2gm
- Onion – 1200gm
- Ginger – 100gm
- Garlic – 150gm
- Tomato puree – 400gm
- Degi mirch powder – 80gm
- Salt – 10gm
- Refined oil – 250 Ml
- Garam masala powder – 4gm
Process for RajasthaniLaal MaasRecipe :
- Take a large Sauce pot heat oil and add whole spices and let them to crackle.
- Add some onions and saute until they turn golden brown Next, we Add Ginger garlic paste and cook them for a little while add mutton and cook it further by adding salt to taste.
- Add degi mirch powder and pour hot water and allow it to boil, now add the tomato puree and reduce the curry, when mutton is cooked strain the curry.
- Finish the curry by adding garam masala powder and garnish it with coriander sprig and serve hot with bread or rice.
| Chef Bhawani Singh Khangarot is a renowned culinary expert specializing in Indian sweets and fusion cuisine. With over two decades of experience, he blends tradition with innovation, introducing authentic flavors globally. His expertise and passion for precision make him a leading figure in the culinary world, redefining Indian confectionery. |
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