Ingredients

Adjust Servings:

	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
	water
	handful coriander leaves – chopped

Nutritional information

2991

calories

99.63 g

carbohydrates

119.27 g

protein

242.78 g

fat

2712 mg

sodium

320 mg

cholesterol

Rajasthani Laal Maas

Name: Rajasthani Laal Maas
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 Servings
Ingredients: small onions – finely chopped: 2; green chilies – finely chopped: 2; 18-20 red chilies; tsp whole coriander seeds: 2; tsp jeera: 1; cup mustard oil: 1; cloves garlic – finely chopped: 10; piece small ginger – finely chopped: 1; kg lamb – cut into pieces with bones): 1/2; tsp salt: 1; cup kachri powder: 1; pods cardamom: 3 -4; tsp black pepper: 1/2; cinnamon stick: 1; pinch of mace; pod black cardamom: 1; water; handful coriander leaves – chopped

Features:

Cuisine:

Indian

40 mins
Serves 4
Easy

Ingredients

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
water
handful coriander leaves – chopped

How to make Rajasthani Laal Maas

Dry roast the red chilies.
Add the coriander and cumin seeds.
- Grind into a fine powder.
Heat mustard oil in a pan.
- Add to the garlic and ginger.
- Add the lamb pieces once the garlic turns slightly brown.
- Mix thoroughly.
Add the kachri powder and chopped onions.
- Mix thoroughly.
Add the mace, black cardamom, whole spices, cardamom, black pepper, and cinnamon once the onions have roasted.
- Stir well.
Now add the red chili powder.
- Let it roast for about a minute.
Add enough water to cook the lamb.
- Cover with a lid and let simmer for a couple of minutes, until the meat is cooked.
Place all the pieces on a platter and strain the gravy.
Add the lamb pieces you had taken out to the refined gravy.
Cook at a low temperature.
Add about 1/2 cup water and some coriander leaves.
Let simmer for a while.
Turn off the heat when the gravy reaches a good consistency.
Garnish with coriander leaves