Chef’s Nectar, “ Lal Maans/Maas”🥰


Laal maans is a meat curry from Rajasthan, India. It is a mutton curry prepared in a sauce of yoghurt and hot spices such as red Mathania chillies. This dish typically is very hot and rich in garlic, the gravy may be thick or liquid and is eaten with chapatis made out of wheat or bajra.

Ingredients for making the Lal Maans/mass❤️😋

  • 15 to 20 Kashmiri dry whole red chillies , soaked in water for atleast 20 minutes, or boil it
  • 500 grams Mutton , cut into 1 inch pieces
  • 1/2 cup Yoghurt
  • 1 teaspoon Cumin seeds
  • 2 teaspoons Cumin powder
  • 2 teaspoons Coriander Powder
  • 1/2 teaspoon Turmeric powder
  • 2 tablespoons Ginger garlic paste
  • 2 tablespoon Desi Ghee
  • 2 Big cardamom
  • 4 to 5 no’s green Cardamom
  • 1 inch Cinnamon
  • 3 Cloves
  • 1 Bay leaf
  • 3 Onions , finely chopped
  • 1/2 teaspoon Garam masala
  • Salt to taste
  • Coriander (Dhania) Leaves , Few sprigs, chopped for garnish
  • 3 pcs Charcoal
  • For garnish shredded ginger, mint leaves, edible flowers

Method of making the Lal Maans/ Mass- mutton dish 😋🍽

  1. Let start the process, first of all add water in a deg/ or heavy bottomed pan. Add the soaked kashmiri red chillies and all the dry spices including cumin seeds, black cardamoms, green cardamoms, cinnamon stick, cloves, bay leaf into the water.
  2. Let it boil and switch off the flame once the dry red chillies becomes soft.
  3. Let it cool a bit, retain the water and then grind the spices into a fine paste in a blender.
  4. In a large bowl, add mutton, yogurt, cumin powder, coriander powder, turmeric powder, one tablespoon ginger garlic paste and the dry red chilli paste which we prepared in the beginning.
  5. Mix everything well and set aside to marinate in the refrigerator for an hour.
  6. Heat ghee in a deg. Add onions and sauté till they turn light brown in colour. Add the remaining ginger garlic paste and sauté for a minute.
  7. Add the marinated mutton to the onions and sauté on high heat for two to three minutes.
  8. Add the required salt and water (which we retained from boiling the dry red chillies) into the dish.
  9. Cover the deg with a lid and let it cook for 20 to 25 minutes. You can add more water if you want more gravy. As it’s goes well with thick gravy.
  10. Once the mutton is cooked, light the piece of charcoal, place it in a small metal bowl and place the bowl in the centre of the deg.
  11. Add two to three cloves to the coal, pour some ghee and quickly cover the deg with a lid for two to three minutes.
  12. Remove the charcoal bowl,put the curry back on heat, add garam masala and give a quick stir before removing from heat.
  13. Transfer the Lal Maans in a serving dish
  14. Serve Rajasthani Laal Maas garnished with ginger, mint leaves and edible flowers accompanied with hot Chapatis, jeera rice or Baati. Best goes along with Bajre ki Roti.❤️😋 be careful it’s hot/spicy but trust me it’s amazing dish for special occasion something different.💪

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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