Bongtaste : Laal Maans(Rejasthani Style Hot Spicy Mutton Curry)

Laal Maans is a hot and spicy meat curry from Rajasthan. Traditionally, laal maans was made with wild game meat, specially the dish was cooked after the hunt using dried mathania red chillies,whole spices and kachari. Kachari,a wild variety of cucumber which tenderizes meat and also gives some tangy taste.Dry red chillies were used to veil the gamy odur of the meat.

Now the modify version of Laal maans is cooked using curd, Rajasthani mathania red chilies,whole spices and tender mutton.

The recipe uses Rajasthan special hot dry red Mathania chilies but you can reduce the heat by substituting the mathania red chilies with the Kashmiri red chili.
The beautiful red colour of the curry is due to whole red chilies.

Serve Rajasthani Laal Maas with hot phulka,bajra roti or steamed rice .

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Preparation Time-15 Minutes

Cooking Time-1 hour

Servings-2

Course-Main

Cuisine-Rajasthan

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Ingredients

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Mutton-500 grams(medium sized)

Curd/yogurt-1cup

Rajasthani Red Mathania Dry Chilies -10+5(if you do not get these red chilies,then you can use any other red chilies)

Onions-2(chopped)

Ginger Paste-2 teaspoons

Garlic Paste- 3teaspoons

Mustard oil-1/2 cup

Bay leaf-2

Cloves-5

Green Cardamom-4

Turmeric Powder-1/2 teaspoon

Coriander seeds-2 teaspoons

Chopped Garlic-2 teaspoons

Ghee-2 tablespoons

Charcoal-2 to 3pieces(medium)

Method
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Soak 10 red mathania chilies into warm water for 30 minutes,then strain the water and grind to make a smooth paste,if required add little water.

Dry roast the coriander and grind to make a fine powder .

Heat mustard oil in a heavy bottomed kadai or wok.

Temper the oil with bay leaf,cloves and green cardamom.

Add chopped onions ,fry until light brown colour.

Add garlic paste and stir for a minute

Add ginger paste and saute until raw smell of masalas go away

Add mutton pieces and mix with masala

Add turmeric powder,coriander powder and salt

Cook for 5minutes on medium flame, continuous stirring

Cover with lid and cook for 15 minutes on low flame,stir in between

Pour 2cups warm water,let the water bring to boil,when the water will be started boiling ,cover the lid and simmer the gas,cook for 45 to 50 minutes

Open the lid ,stir and transfer the dish into a serving bowl

Light the charcoal pieces,that mean put the charcoal pieces on gas stove for 5 minutes on medium flame

Heat ghee in a pan,add dry red Mathania or any other chilies and chopped garlic,when they will start to be fried then add this into the meat curry

Add the lighted charcoals in a small steel bowl,put the bowl into the centre of the mutton bowl,pour ghee or mustard oil from the top ,when the smoke will start rise up ,cover the with lid and put a heavy thing on lid.