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Rajasthani Laal Maas

Traditional Rajasthani Laal Maas- Rustic Mutton Curry in feiry Red Sauce
Course Main Course
Cuisine Indian
Keyword Rajasthani Laal Maas
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4

Ingredients

  • 500 gms Mutton on the Bone
  • 2 tbsp Mustard Oil/Ghee
  • 400 gms Onion- Finely chopped
  • 8 cloves Garlic Chopped up
  • 1 cm Ginger Chopped up
  • 1 Lime- juiced

Marination

Masala

Instructions

  • Marinate the Mutton in yogurt, turmeric,coriander powder and about 2 tsp of salt.Add half the Ginger garlic Paste.

To make the Masala

  • Sauté all the ingredients listed under masala -Chillies,green and black cardamoms, cinnamon stick, cloves,bay leaf, coriander seeds and cumin on low flame.
  • Add 1 cup of water.Bring the masalas to a boil.Set aside to cool.Once cool, Strain the spices.Reserve the liquid and Grind it into a paste.

In Pressure Cooker

  • Heat the oil in the pressure cooker.Once hot, add the onions.
  • Sauté the onions till they turn light brown to goldensih- Almost fried.Add the ginger garlic paste. Saute for about 1 minutes. 
  • Add the mutton with the marinade.Add the Spice paste.Give it a mix.Test the Salt.Add more if needed.
  • Now add the reserved liquid from boiling the masala which is around 1 cup.
  • Pressure Cook on Medium Flame for 30 - 40 minutes.
  • Let the pressure release naturally.Open the Cooker.Adjust the gravy to your liking by adding more water or boiling it open to reduce the gravy.
  • Add lime juice and Garnish with Fresh Coriander

In the Instant Pot

  • Heat the oil in the pot on the SAUTE mode.Once hot add the onions.
  • Sauté the onions till they turn light brown to goldensih- Almost fried around 12-15 minutes.Add the ginger garlic paste. Saute for about 1 minute.
  • Add the mutton with the marinade.Add the Spice paste.Give it a mix.Test the Salt.Add more if needed.
  • Now add the reserved liquid from boiling the masala which is around 1 cup.
  • Cancel the SAUTE setting.Change it to PRESSURE COOK for 40 minutes on HIGH PRESSURE with the valve in SEALING mode.
  • Let the pressure release naturally.Add lime juice and Garnish with Fresh Coriander

Notes

This Curry can be served with Rotis, Bajra Khichadi or Dal Khichadi.