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Wonders of Rajasthan

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Lal Maas


  • 2 lbs. (pound) Mutton Leg
  • 2 lbs. (pound) chopped Onions
  • 14 oz. (ounce) chopped Tomato
  • 7 oz. (ounce) Curd
  • 2 oz. (ounce) Ginger Paste
  • 2 oz. (ounce) Garlic Paste
  • .05 oz. (ounce) Bay Leaves
  • 2 teaspoon Coriander
  • 2 teaspoon Red Chilli Powder
  • 1/3 teaspoon Turmeric
  • 7 oz. (ounce) Cooking Oil
  • 10 to 15 crushed Black Peppers
  • 5 Cloves
  • 4 Cardamom Black
  • Salt To Taste


  1. Pour cooking oil in a pan and heat it. Now add chopped onions and fry them in hot oil till they turn golden brown in colour.
  2. Keep some of these golden brown onions for garnishing.
  3. Add ginger and garlic paste in the panĀ  and cook for approximately 15 minutes.
  4. Cut mutton into pieces. Add to the pan and cook for another 30 minutes.
  5. Add black pepper, red chilli powder, turmeric powder, cardamom black, bay leaves and curd. Add salt to taste.
  6. Cook till the time spices blend and mix well.
  7. Now add tomato paste. Cook on low flame for 40 minutes or so.
  8. Remove lal maas from the flame. Use chopped coriander leavesĀ  and golden fried onions for for garnishing. Serve.

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