Laal Maas is a popular recipe from Rajasthan. It is also called Jungli Maas due to the colour of the recipe which is as red as blood. It is very spicy and hence goes well and is liked by many non veg indians who love spicy foods. Some people in order to get the red colour do add some color to it, but if it is cooked rightly, it doesnt need any extra colouring can be given its natural red colour through its simple ingredients too.



Ingredients:
For marination:
3 tbsp Onion Paste
2 tbsp Coriander Seeds (grounded)
100 gms Curd
10-15 Red chillli (powdered)
1/2 tsp Turmeric powder
Salt to taste.


For cooking:
1 kg Mutton cubes or 500 grams mutton legs
2 lbs. Onions (chopped)
14 oz. Tomato (chopped/paste)
2 tbsp Ginger Paste
2 tbsp Garlic Paste
1/3 tsp Turmeric
5 Cloves
4 Cardamom Black
2 big bay leaf
10 to 15 Black Peppers (crushed)
4tbsp cooking oil
Salt to taste.


Method:

1. Either blend and grind all the marinate ingredients together or separately and then take them in a bowl. Add the mutton pieces to it and salt and mix well. Keep it aside for 15 minutes.
2. Now heat oil in a pan.
3. Add onions and fry till they turn light brown.
4. Keep aside a little of the brown onions to use for garnish.
5. Now add the some ginger garlic paste to the oil and stir for a minute till the raw odour leaves .
6. Add tha mutton pieces to it and stir once. Allow it to cook for 30 minutes at low flame.
7. Cook it till oil leaves the sides of pan.
8. Now add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder and curd, then add salt to taste.
9. Cook until the spices are well-cooked and mixed.
10. Add tomato paste and cook on low fire for 40 mins.
11. When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.

Cooking time: 1 hour and 20 minutes

Serves: 4 persons.

Shelflife: 1 day (best fresh).

Note: For those who avoid spicy food, chop the onions length-wise. Add a pinch of salt and 1 tsp of sugar to it and leave it 10 minutes. Then fry the onions in oil till golden brown. Remove and keep aside. Use them while garnishing. This will reduce the spicyness of the laal maas.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.