Laas Maas Recipe

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Laas Maas Recipe

Laas Maas Recipe

Laas Maas Recipe:

Cooking Time:1 hour

Mutton/ Lamb – 500gms
Cloves – 5
Ginger: 1 small piece
Cinnamon: 1 small stick
Coriander seeds: 2 tsp
Peppercorns: 5-8
Bay leaf: 1
Onion sliced – 2
Ginger garlic paste – 5 tbl spn
Mustard Oil: 1/4 cup
Mathania Chilly Paste (won’t be easy to find, but this is the authentic laal maas mirch)/ deghi mirch/red paprika – 4 tbl spn
Salt – to taste
Curd – 1 ½ cup
Ghee – 2 tbl spn
Charcoal – 1 small piece
Garam Masala: 1 tsp


Step1: Pressure cook the mutton:
In a pressure cooker, add the ginger, peppercorns, cloves, cinnamon, coriander seeds, mutton pieces, 1 tsp salt, 3 cups of water and let this cook in the cooker on low flame for 30 mins. That is 4-5 whistles. Take out the mutton pieces, keep the stock for later use.

Step2: Now in a hot pan, heat the mustard oil, when the oil is very hot add the sliced onions.
Let the onions cook for a few minutes, till they turn golden brown. Now add the pressure cooked mutton pieces to the pan. Add the red chili powder, ginger garlic paste, salt. Mix well, cover the lid and let this cook for 20-25 minutes on low flame. In a separate bowl whisk the yogurt. Take this yogurt and add to the mutton pan and mix well. Make sure the heat is low at this point, else the yogurt will split.

Let the mutton cook for another 10 minutes, and now you can add the garam masala, if the mutton looks too dry you can use the stock and to the pan. When the mutton is almost done, light the charcoal piece, place it in a small cup in the middle of the pan. Now heat ghee and pour over the charcoal piece and cover the lid of the pan immediately. Let this sit for 5-7 minutes. Your dish should be done by now.


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