Succulent, shredded mutton from the iconic Rajasthani Laal Maas, combined with potatoes and spices, and pan-fried into crispy, fiery tikkis. An unforgettable appetizer with a royal kick.
Prep30 min
Cook60 min
Soak20 min
Servings4
Serving size: 3 pieces
451cal
39gprotein
33gcarbs
Ingredients
500 g Mutton (bone-in, cut into 2-inch pieces)
6 pcs Kashmiri Red Chillies (dried, for vibrant color and mild heat)
4 pcs Mathania Red Chillies (dried, for authentic heat, or use any hot dried red chilli)
1 cup Hot Water (for soaking chillies)
2 pcs Potatoes (medium-sized, boiled, peeled, and mashed)
A creamy, tangy yogurt dip packed with pungent fresh garlic and fragrant herbs. This simple Indian-style raita is the perfect cooling accompaniment for spicy kebabs, biryanis, or as a dip for pita bread and vegetable sticks. Ready in just a few minutes!
Aromatic, melt-in-mouth Laal Maas Tikki with a tangy garlic yogurt dip – pure soul-satisfying bliss!
This marwari dish is perfect for snack. With 527.8 calories and 45.17g of protein per serving, it's a nutritious choice for your meal plan.
18gfat
Ghee
1 tsp Cumin Seeds
4 pcs Cloves
8 pcs Black Peppercorns
1 inch Cinnamon Stick
1 pcs Black Cardamom
2 tsp Coriander Powder
0.5 tsp Turmeric Powder
0.5 tsp Garam Masala
1.5 tsp Salt (adjust to taste)
2 tbsp Cornflour (for binding)
3 tbsp Coriander Leaves (finely chopped)
1 tbsp Lemon Juice (freshly squeezed)
0.25 cup Vegetable Oil (for shallow frying)
2 cups Water (for pressure cooking)
Instructions
1
Prepare the Red Chilli Paste
Break the stems off the dried Kashmiri and Mathania red chillies. De-seed them if you prefer a milder heat.
Place the chillies in a bowl and pour 1 cup of hot water over them. Let them soak for 20-30 minutes until they are soft and pliable.
Drain the chillies, reserving a little of the soaking water. Grind them into a smooth, thick paste in a blender, adding a tablespoon of the reserved water if needed to help it blend.
2
Pressure Cook the Laal Maas
Heat ghee in a pressure cooker over medium heat. Add the whole spices: cumin seeds, cloves, black peppercorns, cinnamon stick, and black cardamom. Sauté for 30 seconds until fragrant.
Add the sliced onions and fry for 8-10 minutes, stirring occasionally, until they are deep golden brown.
Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Add the mutton pieces and increase the heat to high. Sear the mutton for 4-5 minutes until browned on all sides.
Reduce the heat to low. Add the whisked curd gradually, stirring continuously to prevent it from curdling.
Once the curd is incorporated, add the prepared red chilli paste, coriander powder, turmeric powder, and salt. Sauté for 2-3 minutes until the ghee starts to separate from the masala.
Pour in 2 cups of water, stir well, and secure the lid of the pressure cooker.
Cook on high heat for 1 whistle, then reduce the heat to low and cook for 30-35 minutes (or about 6-7 whistles) until the mutton is extremely tender and falling off the bone.
3
Prepare the Tikki Mixture
Allow the pressure to release naturally. Open the cooker.
Using a slotted spoon, carefully remove the mutton pieces from the gravy. Reserve the fiery gravy to serve as a dip.
Let the mutton cool down until it's comfortable to handle. Finely shred the meat with your hands or two forks, discarding all bones and any large whole spices.
In a large mixing bowl, combine the shredded mutton, mashed potatoes, chopped coriander leaves, garam masala, cornflour, and lemon juice.
Mix thoroughly until everything is well combined. Taste and adjust the salt if necessary. The mixture should be firm and not sticky.
4
Shape and Fry the Tikkis
For best results, cover the mixture and chill it in the refrigerator for 30 minutes. This helps the tikkis hold their shape.
Divide the mixture into 12 equal portions. Roll each portion into a smooth ball, then gently flatten it into a tikki (patty) about ½-inch thick.
Heat the vegetable oil in a non-stick pan or tawa over medium heat for shallow frying.
Carefully place 4-5 tikkis in the pan, leaving space between them. Do not overcrowd.
Fry for 3-4 minutes per side, until they are deep golden brown and crisp.
Remove the cooked tikkis with a spatula and place them on a plate lined with paper towels to drain excess oil.
Repeat with the remaining tikkis, adding more oil if needed.
5
Serve
Serve the Laal Maas Tikkis immediately while they are hot and crisp. They pair wonderfully with mint-coriander chutney, a simple yogurt dip, or the intensely flavorful reserved Laal Maas gravy.
77cal
6gprotein
4gcarbs
4gfat
Ingredients
1 cup Thick Curd (Also known as hung curd or Greek yogurt)
0.25 tsp Black Pepper (Freshly ground for best flavor)
0.25 tsp Sugar (Optional, to balance the tanginess)
1 tsp Olive Oil (For drizzling (optional))
Instructions
1
Prepare the base: In a medium bowl, whisk the thick curd until it is completely smooth and creamy. This prevents any lumps in the final dip.
2
Add flavorings: Add the finely minced garlic, chopped coriander leaves, cumin powder, salt, freshly ground black pepper, and optional sugar to the whisked curd.
3
Combine: Mix everything thoroughly until all ingredients are evenly distributed throughout the curd.
4
Rest and chill: For the best flavor, cover the bowl and refrigerate for at least 10-15 minutes. This allows the garlic and spice flavors to meld into the yogurt.
5
Serve: Before serving, give the dip a final stir. Garnish with a drizzle of olive oil and a sprinkle of extra coriander if desired. Serve chilled.