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Laal Maas Recipe | Spicy Rajashthani Mutton | लाल मास | Chef Sanjyot Keer Analytics Table

Income Estimates for Laal Maas Recipe | Spicy Rajashthani Mutton | लाल मास | Chef Sanjyot Keer

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About Laal Maas Recipe | Spicy Rajashthani Mutton | लाल मास | Chef Sanjyot Keer

Explore Laal Maas Recipe | Spicy Rajashthani Mutton | लाल मास | Chef Sanjyot Keer with 592,106 views, 12,377 likes, and 571 comments. Experience the impact of this video content that has captured audience attention.

Full written recipe for Laal Maas Prep time: 10-15 minutes (excluding marination & soaking time) Cooking time: 1-2 hours Serves: 4-5 people Ingredients: Marination MUTTON | मटन 1 KG SALT | नमक TO TASTE GINGER GARLIC CHILLI PASTE | अदरक लेहसुन मिर्च की पेस्ट 2 TBSP Laal maas MATHANIA RED CHILLI | मथानिआ लाल मिर्च 25-30 NOS. WATER | पानी AS REQUIRED WHOLE SPICES MUSTARD OIL | सरसों का तेल 5-6 TBSP BAY LEAF | तेज पत्ते 2 NOS. CINNAMON STICK | दालचीनी 1 INCH CLOVES | लौंग 6-8 NOS. BLACK CARDAMOM | बड़ी इलाइची 2 NOS. GREEN CARDAMOM | हरी इलायची 3 NOS. ONIONS | प्याज़ 350 GRAMS (SLICED) GINGER GARLIC CHILLI PASTE | अदरक लेहसुन मिर्च की पेस्ट 2 TBSP CURD | दही 150 GRAMS POWDERED SPICES CORIANDER POWDER | धनिया पाउडर 1 TBSP CUMIN POWDER | जीरा पाउडर 1/2 TBSP RED CHILLI POWDER | लाल मिर्च पाउडर 1 TSP SALT | नमक A PINCH HOT WATER | गरम पानी AS REQUIRED Method: Transfer the mutton into a large bowl & add salt & ginger garlic chilli paste, mix well using your hands to marinate the mutton properly, you can marinate the mutton for a few hours or overnight at this stage or you can also continue to cook it further. To make laal maas you need to deseed & soak mathania red chillies in hot water for 2 hours, once the chillies are soaked, transfer them into a mixer grinder jar & grind them into a fine paste using water as required, your red chilli paste for laal maas is ready. Now to cook the mutton set a large handi over high flame & once it gets hot add the mustard oil & heat it until it reaches its smoking point. Once the oil starts smoking, switch off the flame & let it cool down slightly then switch the flame back on & add all the whole spices along with the sliced onions, stir & cook until the onions turn light golden brown. After cooking the onions for a couple of minutes, add in the ginger garlic chilli paste & stir well & continue to cook until the onions turn light golden brown. Once the onions turn light golden brown add the mutton & cook it over high flame for 10 minutes. Further add the red chilli paste, stir well & cover the handi with a lid, now cook the mutton over low flame for 10-15 minutes, make sure you stir it once in between so that it doesn’t burn form the bottom. After cooking it for 10-15 minutes with a lid the mutton will release its moisture, at this stage add all the powdered spices into the curd & whisk it well, then add the curd mixture into the mutton, stir & cook over high flame for 5-6 minutes. Further cover the handi with a lid again & cook the mutton over low flame until its completely cooked, the time will depend upon the quality of the mutton you are using. Open the lid over intervals of 20-25 minutes & stir, add hot water as required if the gravy gets too dry. Once the mutton is cooked, you’ll see that the oil has separated & your delicious & simple laal maas is ready. Serve hot with rotis & rice. #YFL #SanjyotKeer #LaalMaas The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Marination 0:38 Paste 1:20 Laal Maas preparation 3:05 Plating 7:11 Outro 7:45

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