Jungli Laal Maas is one of the famous signature non vegetarian dish of Rajasthan. Laal means red and Maas means meat. So it’s obvious that the name has been given for its fiery red color. By the way, it’s actually a wild game cuisine dish, introduced in early 10th century. Maharajas of Rajasthan used to go for hunting in those times. So their cooks had to prepare some special dishes with minimal ingredients and spices(since it had to be difficult to carry that much amount of spices) with the hunted meat in the jungle. This Jungli Laal Maas has been introduced by then. Some people demanded that Laal Maas was generally made with wild boar or deer at that time and it was very spicy. But in another version is it’s always made with only mutton and not extra spicy.
One important thing to be remembered that they used lots of Mathania Red Chillies so that the gamy odour can go off. These chillies are grown in Mathania, a village of Jodhpur,Rajasthan. Mathania Mirchi is not only famous in Rajasthan, also all over the India for its piquency to the dish, unique sharpness about its flavour and the fiery red color. Adding moderate amount of Mathania Mirch to your dish, can bring out the best flavour with not being extra spciy.
Laal Maas is a semi dry gravy which is always made in mustard oil and has a nice fragrant of cloves and is rich in garlic. Some people use tomatoes for red color but it’s a misconception. Tomatoes are never used in laal maas.
It is usually served with chapati, paratha or any other flat bread but you can also have it with steamed rice, Jeera rice, Biriyani, Pulao. It’s an almost effortless mouth watering mutton recipe I’ve ever made till now. I hope you’re definitely going to love this traditional signature recipe. So get ready with your spatula for the preparation.
1. Mutton (cut into small pieces) – 500gms
2. Mustard oil – 100 ml
3. Cloves – 8/10 nos
4. Onion sliced – 250 gm(half of the mutton)
5. Ginger paste – 1 tbl spn
6. Garlic paste – 3 tbl spn
7. Curd – 150 gm
8. Mathania Chilly Paste – 2/3 tbl spn(If you want add more)
9. Salt – as per your taste
10. Chopped garlic – 2 tbl spn
11. Ghee/Clarified Butter – 1 tbl spn
12. Hot water – depends on how much you want water consistency
For smoking: (Optional)
1. A small piece of charcoal
2. Ghee/Clarified Butter – 1 tbl spn
Step 1: Clean and wash the mutton pieces very well in the running water. I washed it well for a few mins and added salt. I filled the bowl with water and kept it for some time. My mother-in-law told me that all the dirty particles of mutton go away by this way. After waiting for somtime, again wash the mutton atleast 2/3 times in the water. Then I drained the water and kept it aside. No need to marinate the mutton.
Step 2: Now let the Mathania Red Chillies soak in hot water atleast 30 minutes. Drain the water and put them into a mixer grinder. Blend the chillies to make a fine paste and if required use little water.
Step 3: In a bowl add yogurt and chilly paste together. Wishk it very well and keep it aside.
Step 4: Heat mustard oil in a pan/kadai. After it smokes, lower the flame and add cloves. Once it starts to crackle, add sliced onion and salt. Fry the onions until it changes to brown(No need to fry too much). Generally I add salt at the beginning of the process so that it can mingle with mutton very well. But some people prefer to add salt later. So choice is absolutely yours.
Step 5: Now add mutton pieces and fry them for 2-3 minutes. Then add ginger paste and garlic paste and fry for another 2-3 minutes.
Step 6 : Rotate the flame knob to high. Add yogurt-chilly paste now and sauté it for 5 minutes.
Step 7: Cover the lid now, simmer and cook till the moisture evaporates and oil starts separating from the mutton. But stir occasionally so that the mutton can not stick to the pan/kadai. Add splash of water if required.
Step 8: Again bring the flame high. Add hot water to the mutton and wait till the water comes to boil. When the water starts to boil, just lower the flame. Cover the lid again and cook until the mutton is tender and soft.
One thing you can prefer to do in this stage if you have time constraint. Just transfer the mutton in a pressure cooker. Cover the lid and wait for 2 whistles on low flame.
Step 9: In the meantime get another pan. Heat a spoonful of ghee or clarified butter and add chopped garlic. Fry until it becomes light brown.
Step 10: Now open the lid(if it is pressure cooker, then wait until the cooker releases its pressure completely) and add fried garlic as a tempering to the mutton and immediately cover the lid. Wait for 15 minutes. Remove the lid. Give it a nice mix. Pour it in a serving bowl and serve hot.
Step 11 (Optional) : Though it’s totally optional, If you love smoky flavour then take a small piece of charcoal and directly place it on gas burner using a tong. Heat it till it is red hot. Put the charcoal in a very small bowl and place the bowl on the the top of the gravy(in the pan/pressure cooker). Add 1 tbl spn ghee over the charcoal and cover the lid tightly. Let it allow to smoke 5 minutes so that it can infuse with the gravy. Now open the lid and remove the bowl. Mix it very well. Take out the mutton in a serving bowl and served hot.
1. If you don’t get Mathania Red Chillies, you can try Laal Maas with whole dried red chilli (for spicy tang) and kashmiri red chilli (for color).
2. I didn’t use turmeric in this recipe. But if you wish you can add.