- 2 small onions – finely chopped
- 2 green chilies – finely chopped
- 18-20 red chilies
- 2 tsp whole coriander seeds
- 1 tsp jeera
- 1 cup mustard oil
- 10 cloves garlic – finely chopped
- 1 piece small ginger – finely chopped
- 1/2 kg lamb – cut into pieces with bones)
- 1 tsp salt
- 1 cup kachri powder
- 3 -4 pods cardamom
- 1/2 tsp black pepper
- 1 cinnamon stick
- pinch of mace
- 1 pod black cardamom
- handful coriander leaves – chopped
This Rajasthani laal maas is a delicious meat curry that hails from the Rajasthani region in Northern India. Rajasthani cuisine is known for its use of game meat and non-fire cooking methods. It is also known for its focus on sweet dishes. There is no dessert in Rajasthan; sweets are eaten before, after, and during every meal. It is an exciting cuisine culture to explore, and this recipe makes for a great introduction.
There are so many benefits to eating spicy food. Capsaicin, the ingredient that makes peppers spicy is a wonderful substance to eat when you’re sick. It is an immune system booster, and an anti-inflammatory. It can help improve your digestion and alleviate stomach ailments. It also helps to detox your body, cleanse your skin and filter your organs. Capsaicin can also help with congestion and reduce respiratory issues, making it great for people suffering from chronic illnesses like asthma and bronchitis.
How to make Rajasthani Laal Maas
Rajasthan means "Land of Kings".