Rajasthani Laal Maas

Rajasthani Laal Maas is a fiery and flavorful mutton curry, characterized by its rich red color and spicy heat, making it a true representation of Rajasthan's culinary heritage. This dish is slow-cooked to perfection, allowing the spices to meld beautifully with tender pieces of meat.

Ingredients

• Mutton - 500 grams
• Mustard oil - 3 tablespoons
• Onion - 1 medium, finely chopped
• Ginger-garlic paste - 1 tablespoon
• Tomatoes - 2 medium, pureed
• Red chili powder - 2 tablespoons
• Coriander powder - 1 tablespoon
• Turmeric powder - 1/2 teaspoon
• Garam masala - 1 teaspoon
• Salt - to taste
• Fresh coriander leaves - for garnish

Steps

1. Heat the mustard oil in a heavy-bottomed pot over medium heat until it begins to smoke slightly.
2. Add the chopped onions and sauté until they turn golden brown.
3. Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
4. Add the mutton pieces and sauté for about 5-7 minutes until they are browned on all sides.
5. Mix in the tomato puree, red chili powder, coriander powder, turmeric powder, and salt. Cook for 10 minutes until the oil separates from the mixture.
6. Add enough water to cover the mutton, bring it to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours or until the mutton is tender.
7. Once cooked, sprinkle garam masala over the curry and cook for an additional 5 minutes.
8. Garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 460
• Protein: 35 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 650 mg
• Cholesterol: 90 mg
• Total Fat: 35 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Rich in protein, supporting muscle growth and repair.
• Contains essential minerals like iron and zinc, important for immune function.

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