Laal Maas Recipe | Spicy Rajashthani Mutton | लाल मास | Chef Sanjyot Keer 

Full written recipe for Laal Maas
Prep time: 10-15 minutes (excluding marination & soaking time)
Cooking time: 1-2 hours
Serves: 4-5 people
Ingredients:
Marination
MUTTON | मटन 1 KG
SALT | नमक TO TASTE
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन मिर्च की पेस्ट 2 TBSP
Laal maas
MATHANIA RED CHILLI | मथानिआ लाल मिर्च 25-30 NOS.
WATER | पानी AS REQUIRED
WHOLE SPICES
MUSTARD OIL | सरसों का तेल 5-6 TBSP
BAY LEAF | तेज पत्ते 2 NOS.
CINNAMON STICK | दालचीनी 1 INCH
CLOVES | लौंग 6-8 NOS.
BLACK CARDAMOM | बड़ी इलाइची 2 NOS.
GREEN CARDAMOM | हरी इलायची 3 NOS.
ONIONS | प्याज़ 350 GRAMS (SLICED)
GINGER GARLIC CHILLI PASTE | अदरक लेहसुन मिर्च की पेस्ट 2 TBSP
CURD | दही 150 GRAMS
POWDERED SPICES
CORIANDER POWDER | धनिया पाउडर 1 TBSP
CUMIN POWDER | जीरा पाउडर 1/2 TBSP
RED CHILLI POWDER | लाल मिर्च पाउडर 1 TSP
SALT | नमक A PINCH
HOT WATER | गरम पानी AS REQUIRED
Method:
Transfer the mutton into a large bowl & add salt & ginger garlic chilli paste, mix well using your hands to marinate the mutton properly, you can marinate the mutton for a few hours or overnight at this stage or you can also continue to cook it further.
To make laal maas you need to deseed & soak mathania red chillies in hot water for 2 hours, once the chillies are soaked, transfer them into a mixer grinder jar & grind them into a fine paste using water as required, your red chilli paste for laal maas is ready.
Now to cook the mutton set a large handi over high flame & once it gets hot add the mustard oil & heat it until it reaches its smoking point.
Once the oil starts smoking, switch off the flame & let it cool down slightly then switch the flame back on & add all the whole spices along with the sliced onions, stir & cook until the onions turn light golden brown.
After cooking the onions for a couple of minutes, add in the ginger garlic chilli paste & stir well & continue to cook until the onions turn light golden brown.
Once the onions turn light golden brown add the mutton & cook it over high flame for 10 minutes.
Further add the red chilli paste, stir well & cover the handi with a lid, now cook the mutton over low flame for 10-15 minutes, make sure you stir it once in between so that it doesn’t burn form the bottom.
After cooking it for 10-15 minutes with a lid the mutton will release its moisture, at this stage add all the powdered spices into the curd & whisk it well, then add the curd mixture into the mutton, stir & cook over high flame for 5-6 minutes.
Further cover the handi with a lid again & cook the mutton over low flame until its completely cooked, the time will depend upon the quality of the mutton you are using.
Open the lid over intervals of 20-25 minutes & stir, add hot water as required if the gravy gets too dry.
Once the mutton is cooked, you’ll see that the oil has separated & your delicious & simple laal maas is ready.
Serve hot with rotis & rice.
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Intro 0:00
Marination 0:38
Paste 1:20
Laal Maas preparation 3:05
Plating 7:11
Outro 7:45