Spicy Laal Maas Gravy Curry Recipe
North Indian Curry
Laal Maas curry recipe is a traditional Rajasthani mutton / goat meat curry dish that is deep red in colour. The gravy dish can be served with steamed rice, roti, paratha, chapathi or any flavoured rice.
2 Bay Leaves
3 Whole Cloves
3 Whole Green Cardamoms
8 Peeled Whole Garlic Cloves
6 Whole Black Peppercorns
1 Cup Whisked Plain Curd / Yogurt
3 Whole Black Cardamoms
1/2 Tsp Turmeric Powder
1 Inch Whole Cinnamon
6 Tbsp of Mustard Oil
1/2 Tsp of Cumin Powder
2 Cups of Thinly Sliced Onions
Salt To Taste
1 Tsp Lime Juice - Optional
4 Tsp Ginger Garlic Paste
2 Tsp Coriander Powder
1 Tbsp of Finely Chopped Cilantro
4 Tsp Kashmiri Red Chilli Powder
750 Grams of Bone in Goat Mutton (Cut into pieces and you can use bone in lamb also)
In a mortar pestle add green cardamoms, black cardamoms, black peppercorns, cinnamon and slightly crush them.
Use an instant pot for preparing the recipe. Press the saute button of the instant pot.
Add the mustard oil to the instant pot and add the crushed whole spices, bay leaves to the pot and saute for about 4 seconds.
Add the chopped onions and fry till they turn into slightly brown colour. Stir at regular intervals.
Add the ginger garlic paste, garlic cloves and fry for about 8 to 10 minutes until the raw smell of the paste goes away
Keep stirring and add the goat mutton. Keep frying for about 3 to 4 minutes.
Add the plain yogurt to the pot and cook for about 3 to 4 minutes.
Now add the kashmiri red chilli powder, cumin powder, coriander powder, salt to taste, turmeric powder and cook for about 2 minutes.
Add a cup of water to the instant pot and cover the lid and set the valve to the sealing psoition
Press CANCEL and set the timer to 20 minutes at a high pressure.
Once the timer completes, allow the pressure release for 10 minutes naturally. Release the remaining pressure naturally and then oprn the lid.
Add the lime juice and garnish with the chopped cilantro leaves.
Serve hot with roti, nan, paratha, chapathi and steamed rice.
* The Laal Maas recipe mentioned above is made in a traditional pressure cooker / instant pot.
* You can also make this recipe on a low flame in a kadhi instead of cooking in a pressure cooker. Cover with a lid and cook on a low flame for about 60 to 70 minutes while adding more water to the curry. The taste will be a bit different and authentic.
* 1 Cup is equal to 240ml.
* 1 Tbsp means Tablespoon.
* 1 Tsp means Teaspoon.