Rajasthani Laal Maas

Rajasthani Laal Maas

• 2 small onions, finely chopped
• 2 green chillies, finely chopped
• 18-20 red chillies
• 2 tsp coriander seeds, whole
• 1 tsp jeera or cumin seeds
• 1 cup mustard oil
• 10 cloves garlic, finely chopped.
• A small piece of ginger, finely chopped
• 1/2 kg lamb, cut into pieces with bones
• 1 tsp salt or to taste
• 1 small cup kachri powder (kachri is a dried vegetable, a variety of cucumbers found in Rajasthan and ground into a powder
• 3-4 pods cardamom
• 1/2 tsp black pepper
• 1 cinnamon stick
• A little bit of mace
• 1 pod black cardamom
• Water a  handful of coriander leaves, chopped 

• Dry roast the red chillies to give it a nice distinctive aroma which adds great flavor to the dish.
• Add to that the coriander seeds and cumin seeds.
• Once done, grind it into a nice fine powder.
• Heat some mustard oil in a pan. Add to this the garlic and ginger.
• Once the garlic turns slightly brown add the lamb pieces.
• Give it a good mix. This is also a good time to add salt.
• Now add the kachri powder. Not only does this powder tenderize the meat, its also adds a nice tangy flavor to it.
• Now add the chopped onions and mix all well.
• Once the onions have roasted well add the whole spices, cardamom, black pepper, cinnamon, mace, black cardamom. Give all a good stir.
• Now add the red chilly powder and let it roast for about a minute.
• Now add enough water to cook the lamb. Cover it and let it simmer for a couple of minutes till the meat is cooked.
• Once the meat is cooked, take out all the pieces on a platter and strain the gravy.
• Straining the gravy gets rid of all the whole spices and keeps the essence and flavors intact.
• Now add the lamb pieces you had taken out to the refined gravy and put it back on fire but on low heat.
• Add about 1/2 cup water and some coriander leaves.
• Let it simmer for a while and when you reach a good consistency of gravy, turn off the heat.