Jaipuri laal maas is very hot and deep red in color. It is a slow-cooked hunter-style meat dish having rustic flavors, garlic, chili heat and cooked with whole spices.
The dish gets its name from the color it gets because of red Mathania chilies. Lal Maas was traditionally prepared with deer or wild boar, so these chilies hid the stinky odor of the meat. But as of today, the dish is prepared with mutton and Mathania chilies.
Kachari, a type of Rajasthani cucumber was used traditionally to marinate the meat but it is not available easily so it is better to marinate with regular cucumber.
Ingredients....
1 kg Curry cut Mutton
100 grms Onion chopped
100 gems Onions for garnish
1 Cucumber paste
10 grms Chopped Coriander leaves
1/2 tbsp Garam Masala
1 tbsp Coriander roughly crushed
3 tbsp Onion Paste
100 grms Curd
10 whole Red chillies
5 Whole red chilli paste
2 tbsp Garlic paste
100 grms mustard Oil
4 Green cardamon
Salt to taste
Water as required
Preparations.....
Take a mixing bowl add all the ingredients except garlic paste and onions mix with using your hand. Add the lamb pieces cover properly and leave it aside for 30 minutes.
Heat oil in a handi , Add onions and fry till they turn light brown. Remove in a dry plate and keep aside a little of the brown onions to use for garnish. Add another batch of chopped onions and fry till brown
Add marinated mutton mixture stir well cover tightly, keep in low flame and cook it until oil gets separated from the mixture.
In another pan take 2 cups of water boil properly then add garlic paste to it. Add this garlic solution to the mutton curry stir it again, Simmer the dish until mutton is nicely tender and oil floating on top
Add more water if needed.
Sprinkle garam masala and chopped coriander leaves and fried onions.
Serve as side dish.
