• Lal Maas

Recipes of Rajasthan

• Rajasthan Recipes
• Moong Dal Halwa
• Mawa Misri
• Lapsi
• Lal Maas
• Kesar Murg
• Jungli Maas
• Safed Maas
• Jaipur ki Gajak
• Ghevar
• Gatte Ki Sabji
• Dal Bati
• Churma

Hot Selling Tours

• Kerala - God's Own Country
• Rajasthan Heritage Tour
• Sikkim Delight Tour
• Jewels Of Rajasthan Tour
• The Treasures of India & Nepal
• Temple and Spices Tour
• Best Of Two Cultures (Karnataka & Kerala)
• Backwater Beach Tours Kerala
• Golden Triangle Tour with Ajanta and Ellora
• Enchanting Kerala Tour
• Colourful Heritage Tour of Rajasthan
• Classical North India with Nepal
• Classical North India Tour
• Exotic Kerala Tour
• Rajasthan Forts And Palaces Tour
• Exotic South India Tour with Backwaters of Kerala
• Golden Triangle with Ranthambore Tour
• Golden Triangle Tour 5-6

Lal Maas

Ingredients:

• 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

Preparation:

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 pan  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 leaves  and golden fried onions for for garnishing. Serve.