vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Rajasthani Lal Maas

RAJASTHANI LAL MAAS
STUFFED EGGPLANT BRINJAL BONDA

Stuffed Eggplant Brinjal Bonda

Eggplant bajji with stuffing inside the bajjis makes it even more tastier. Brinjal Bonda (Brinjal B......

BITTER GOURD WITH METHI LEAVES MASALA

Bitter Gourd With Methi Leaves Masala

BITTER GOURD WITH METHI LEAVES MASALA :Bitter foods are usually good for controlling blood sugar in......

PRAWNS COOKED IN GARLIC DIL LEAVES AND SPINACH

Prawns Cooked In Garlic Dil Leaves And Spinach

PRAWNS COOKED IN GARLIC,DIL LEAVES AND SPINACH :Tandoori king prawn served with leaf salad and mint......

KADAI MASALA VEGETABLE WITH MAKHANI FLAVOUR

Kadai Masala Vegetable With Makhani Flavour

KADAI MASALA VEGETABL WITH MAKHANI FLAVOUR :Gently simmered chicken broth mildly spiced and flavoure......

AMLA INSTANT SWEET AND HOT PICKLE

Amla Instant Sweet And Hot Pickle

AMLA INSTANT SWEET AND HOT PICKLE :Instant Amla Pickle recipe this Amla Pickle Recipe Andhra style w......

Rajasthani Lal Maas Recipe, How To Make Rajasthani Lal Maas Recipe

How to makeRAJASTHANI LAL MAAS?How to cookRAJASTHANI LAL MAAS?Learn the recipeRAJASTHANI LAL MAASby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make RAJASTHANI LAL MAAS

(3 ratings)
3 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
RAJASTHANI LAL MAAS
Author : Vahchef
Main Ingredient : Other
Servings : 0 persons
Published date : November 27, 2016


Ingredients used in RAJASTHANI LAL MAAS
• Bay leaves - 0.5 oz.
• Red chili powder - 2 teaspoons.
• Turmeric - 1/3 teaspoons.
• Coriander - 2 teaspoons.
• Cloves - 5 numbers.
• Salt - to taste.
• Cooking oil - 7 oz.
• Black peppers (crushed) - 10 to 15 numbers.
• Cardamom black - 4 numbers.
• Curd - 7 oz.
• Garlic paste - 2 oz.
• Ginger paste - 2 oz.
• Tomato (chopped/paste) - 14 oz.
• Onions (chopped) - 2 lbs.
• Mutton leg - 2 lbs.
Method:
  • In a pan put cooking oil. When the oil is hot, add chopped onions and fry them until golden brown.
  • Keep aside a little of the brown onions to use for garnish.
  • Add the garlic and ginger paste, cook for 15 min.
  • Add cut portions of mutton and let it cook for 30 min.
  • Now add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder and curd, then add salt to taste.
  • Cook until the spices are well-cooked and mixed.
  • Add tomato paste and cook on low fire for 40 min.
  • When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.





  • Cooking with images






    comments

     


     
      You need to login to continue, click here
     

    • profile image
    • vahuser

      •  14  
      •  391  
      •  5  
       2012-12-09

    Hi Chef, Unfortunately, this is not the laal maans curry...Laal maans is real...

    • profile image
    • vahuser

      •  14  
      •  391  
      •  5  
       2012-04-25

    Lal maas shoud be made with red paste,before in advance we should made paste wit...

    • profile image
    • vahuser

      •  14  
      •  391  
      •  5  
       2008-04-01

    Your recipe has nothing in common with Rajasthani Lal maas. This recipe is just...


     


    Be the first to know about Our Recipes and Foods: Subscribe to Newsletter

    By Vah Group