Rajasthani laal mass Recipe

Cooking Directions

• STEP 1.Marinate the mutton with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Let it marinate for at least 2 hours.
• STEP 2.Heat oil in a pressure cooker and add whole spices like cinnamon, cloves, and cardamom. Saute until fragrant.
• STEP 3.Add chopped onions and cook until golden brown. Then, add the marinated mutton and cook until it changes color.
• STEP 4.Add tomato puree, coriander powder, cumin powder, garam masala, and Kashmiri red chili powder. Mix well.
• STEP 5.Add water, cover the pressure cooker, and cook for about 4-5 whistles or until the mutton is tender.
• STEP 6.Once the pressure is released, open the cooker and simmer the curry for a few minutes to thicken the gravy.
• STEP 7.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• For a spicier curry, you can increase the amount of Kashmiri red chili powder.
• Make sure to marinate the mutton for at least 2 hours to allow the flavors to penetrate the meat.
• If you don't have a pressure cooker, you can cook the curry in a heavy-bottomed pot on low heat until the mutton is tender.

Storage and Serving

• Rajasthani Laal Mass can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the curry with roti, naan, or steamed rice for a delicious and satisfying meal.