A fiery Rajasthani mutton curry known for its vibrant red color and intense heat. Tender mutton is slow-cooked in a rich gravy of yogurt, garlic, and a special blend of Mathania red chilies.
Prep30 min
Cook90 min
Soak30 min
Servings4
Serving size: 1 serving
593cal
55gprotein
19gcarbs
Ingredients
750 g Mutton (Bone-in, shoulder or leg cut into 2-inch pieces)
15 pcs Dried Mathania Red Chilies (Stems removed)
1 cup Curd (Whisked until smooth)
4 tbsp Mustard Oil
3 tbsp Ghee (Divided: 2 tbsp for cooking, 1 tbsp for smoking)
A rustic and wholesome multi-grain flatbread from Rajasthan, made with a blend of wheat, sorghum, and chickpea flours. Spiced with cumin, chili, and fresh herbs, it's a nutritious and flavorful bread perfect with dal, curry, or a spicy garlic chutney.
A fiery and tangy Rajasthani green chili stir-fry that comes together in minutes. This instant pickle, known as Tapore, is the perfect spicy side dish to liven up any meal, especially with dal and roti.
Prep5 min
Cook10 min
Servings4
Serving size: 1 serving
About Laal Maas, Bejar ki Roti and Mirchi ke Tapore
Fiery, aromatic Laal Maas with rustic Bejar ki Roti. A perfectly spiced, energy-giving adventure!
This marwari dish is perfect for lunch. With 1030.23 calories and 65.94g of protein per serving, it's a nutritious choice for your meal plan.
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2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 piece Charcoal (For the Dhungar (smoking) method)
Instructions
1
Prepare Chili Paste & Marinate Mutton
Soak the dried Mathania red chilies in 1 cup of hot water for 30 minutes until they soften.
Drain the chilies, reserving the soaking water. Grind them into a very smooth paste, adding a little of the reserved water as needed. Set aside.
In a large bowl, combine the mutton pieces, whisked curd, ginger garlic paste, turmeric powder, coriander powder, and 1 tsp of salt. Mix thoroughly to ensure each piece is well-coated.
Cover and let the mutton marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2
Sauté Aromatics and Onions
Heat the mustard oil in a heavy-bottomed pot or Dutch oven over high heat until it just begins to smoke. Immediately turn off the heat and let it cool slightly to mellow its pungency.
Reduce the heat to medium. Add the whole spices: cloves, black cardamom, cinnamon stick, and black peppercorns. Sauté for 30-40 seconds until they become fragrant.
Add the thinly sliced onions and cook, stirring frequently, for 12-15 minutes until they are deep golden brown. This step is crucial for the flavor of the gravy.
3
Cook the Mutton and Spices
Add the marinated mutton to the pot. Increase the heat to high and cook for 10-15 minutes, stirring continuously. Brown the mutton on all sides until the moisture from the curd evaporates and the oil begins to separate.
Stir in the prepared red chili paste and the remaining 0.5 tsp of salt. Cook for another 5-7 minutes, stirring well, until the paste is fragrant and the oil separates from the masala again.
Add the coarsely crushed garlic and sauté for 1-2 minutes until the raw aroma disappears.
4
Slow Cook the Curry
Pour in 2 cups of hot water and bring the curry to a vigorous boil.
Reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 60-75 minutes. Stir occasionally to prevent sticking.
Cook until the mutton is completely tender and falling off the bone, and a layer of red oil (tari) floats on top.
Once cooked, stir in 2 tbsp of ghee and simmer for 2 more minutes.
5
Smoke the Curry (Dhungar Method)
Turn off the heat. Place a small steel bowl or a piece of onion peel in the center of the curry.
Heat the piece of charcoal over a direct flame until it is red hot.
Carefully place the hot charcoal in the steel bowl. Pour the remaining 1 tbsp of ghee over the charcoal. It will start smoking immediately.
Quickly cover the pot with the lid and let it sit for 5-7 minutes to infuse the curry with a smoky aroma.
Remove the bowl with the charcoal.
6
Garnish and Serve
Garnish the Laal Maas with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving to allow the flavors to meld and deepen.
Serve hot with traditional Bajra Roti (pearl millet flatbread), Phulka, or steamed rice.
336cal
9gprotein
44gcarbs
15gfat
Ingredients
1 cup Whole Wheat Flour (Also known as Atta)
0.5 cup Sorghum Flour (Also known as Jowar Atta)
0.5 cup Gram Flour (Also known as Besan)
1 medium Red Onion (Finely chopped)
2 pieces Green Chili (Finely chopped, adjust to taste)
1 inch Ginger (Freshly grated)
2 tbsp Coriander Leaves (Freshly chopped)
1 tsp Cumin Seeds
0.25 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to taste)
1 tsp Salt (Adjust to taste)
4 tbsp Ghee (1 tbsp for dough, 3 tbsp for cooking)
1 cup Warm Water (Use as needed for kneading)
Instructions
1
Prepare the Flour Mixture
In a large mixing bowl (parat), combine the whole wheat flour, sorghum flour, and gram flour. Whisk them together to ensure they are well mixed.
Add the dry spices: cumin seeds, turmeric powder, red chili powder, and salt. Mix again.
2
Knead the Dough
Add the finely chopped onion, green chili, grated ginger, and fresh coriander leaves to the flour mixture. Use your hands to incorporate them evenly.
Add 1 tablespoon of ghee to the mixture. Rub it in with your fingertips until it resembles coarse breadcrumbs. This process, called 'moyan', makes the roti softer.
Gradually add warm water, a little at a time, and knead to form a firm but pliable dough. The dough should not be too soft or sticky. Avoid over-kneading.
Do not rest this dough for a long time. Proceed to make the rotis within 5-10 minutes, as the onions will release water and make the dough sticky.
3
Shape and Roll the Rotis
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dust it lightly with dry whole wheat flour.
200 g Green Chilies (Use a less spicy variety like Bhavnagri)
2 tbsp Mustard Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1.5 tsp Fennel Seeds (Coarsely crushed)
0.25 tsp Asafoetida
0.5 tsp Turmeric Powder
2 tsp Coriander Powder
1 tsp Amchur Powder
0.75 tsp Salt (Adjust to taste)
2 tbsp Water
Instructions
1
Wash the green chilies thoroughly and pat them completely dry with a kitchen towel. Remove the stems and chop the chilies into ½-inch thick rounds. Set aside.
2
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke. This step is crucial for removing the raw pungency of the oil.
3
Reduce the heat to low. Add the mustard seeds, cumin seeds, and coarsely crushed fennel seeds. Allow them to crackle and splutter for about 30-40 seconds. Then, add the asafoetida and stir for a few seconds.
4
Immediately add the chopped green chilies to the pan. Increase the heat to medium and sauté for 2-3 minutes, stirring frequently, until the chilies develop light brown blisters on their skin.
5
Lower the heat again and add the turmeric powder, coriander powder, and salt. Mix everything well to ensure the chilies are evenly coated with the spices. Cook for another minute.
6
Sprinkle 2 tablespoons of water over the chilies. Cover the pan with a lid and let them cook for 2-3 minutes, or until they are tender but still retain a slight crunch.
7
Turn off the heat. Add the amchur powder and give it a final mix. Let the Mirchi ke Tapore rest in the pan for 5 minutes to allow the flavors to meld together before serving.
Place it on a rolling board and gently roll it into a circle about 5-6 inches in diameter. These rotis should be slightly thicker than regular chapatis to prevent tearing.
If the edges crack, gently press them back together. You can also pat the dough with your palms to shape it.
4
Cook the Rotis
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully place the rolled roti on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles appear on the surface.
Flip the roti using tongs. Cook the other side for about 1-1.5 minutes until light brown spots appear.
Flip it again. Drizzle about 1/2 teaspoon of ghee on the top surface and spread it evenly with a spatula.
Flip once more, apply ghee to the other side, and gently press the roti with the spatula, especially around the edges, to ensure it cooks through evenly.
Cook until both sides are golden brown and crisp. Repeat the process for all the remaining dough balls.
5
Serve
Serve the Bejar ki Roti immediately while hot. It pairs wonderfully with Rajasthani gatte ki sabzi, lehsun ki chutney (garlic chutney), dal, or a dollop of white butter.
