Traditional Rajasthani Dish Laal Mass

Chef Avtar Singh Rana

Ingredients of Rajasthani Laal Maas

  1. 2 Small onions, finely chopped
  2. 2 green chillies, finely chopped
  3. 18-20 red chillies
  4. 2 tsp coriander seeds (whole)
  5. 1 tsp jeera
  6. 1 cup mustard oil
  7. 10 cloves garlic, finely chopped
  8. 1 piece small ginger, finely chopped
  9. 1/2 kg lamb (cut into pieces with bones)
  10. 1 tsp salt
  11. 1 cup kachri powder (kachri is a dried vegetable, a variety of cucumbers found in Rajasthan and ground into a powder), small
  12. 3-4 pods cardamom
  13. 1/2 tsp black pepper
  14. 1 cinnamon stick
  15. A pinch of mace
  16. 1 pod black cardamom
  17. water
  18. Handful coriander leaves, chopped

Making Rajasthani Laal Maas

  1. Dry roast the red chillies to give it a nice distinctive aroma which adds great flavor to the dish.
  2. Add to that the coriander seeds and cumin seeds.
  3. Once done, grind it into a nice fine powder.
  4. Heat some mustard oil in a pan. Add to this the garlic and ginger.
  5. Once the garlic turns slightly brown add the lamb pieces.
  6. Give it a good mix. This is also a good time to add salt.
  7. Now add the kachri powder. Not only does this powder tenderize the meat, its also adds a nice tangy flavor to it.
  8. Now add the chopped onions and mix all well.
  9. Once the onions have roasted well add the whole spices, cardamom, black pepper, cinnamon, mace, black cardamom. Stir well.
  10. Now add the red chilly powder and let it roast for about a minute.
  11. Add enough water to cook the lamb. Cover it and let it simmer for a couple of minutes till the meat is cooked.
  12. Once the meat is cooked, take out all the pieces on a platter and strain the gravy.
  13. Straining the gravy gets rid of all the whole spices and keeps the essence and flavors intact.
  14. Now add the lamb pieces you had taken out to the refined gravy and put it back on fire but on low heat.
  15. Add about 1/2 cup water and some coriander leaves.
  16. Let it simmer for a while and when you reach a good consistency of gravy, turn off the heat.
  17. Serve hot with a good garnishing of chopped coriander leaves.

Key Ingredients: onions, green chillies, red chillies, coriander seeds (whole), jeera , mustard oil, garlic, ginger, lamb (cut into pieces with bones), salt, kachri powder (kachri is a dried vegetable, a variety of cucumbers found in Rajasthan and ground into a powder), cardamom, black pepper, cinnamon stick, mace, black cardamom, water, coriander leaves

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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