Laal Maas Pattice
A creative twist on a Rajasthani classic! Tender, spicy mutton cooked in the iconic Laal Maas style, shredded and formed into crispy, golden-brown patties. Infused with a traditional smoky flavor, this is a perfect appetizer or party snack.
For 12 servings
5 steps. 65 minutes total.
- 1
Step 1
- a.Pressure Cook the Mutton
- b.Heat mustard oil in a pressure cooker over medium heat. Once hot, add green cardamoms, black cardamom, cloves, and the cinnamon stick. Sauté for 30 seconds until fragrant.
- c.Add the finely chopped onion and cook for 6-7 minutes until it turns golden brown.
- d.Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- e.Add the Mathania chili paste, turmeric powder, and coriander powder. Sauté the masala for 2-3 minutes until oil starts to separate from the mixture.
- f.Add the mutton pieces and salt. Sear on high heat for 4-5 minutes, stirring occasionally.
- g.Lower the heat, add the whisked curd, and stir continuously for 2 minutes to prevent it from curdling.
- h.Pour in 1 cup of water, stir well, and secure the pressure cooker lid. Cook on high heat for 1 whistle, then reduce the heat to low and cook for 25-30 minutes until the mutton is fall-apart tender.
- 2
Step 2
- a.Prepare the Pattice Mixture
- b.Allow the pressure to release naturally before opening the cooker. The mutton should be extremely soft.
- c.Using two forks, shred the mutton pieces directly in the cooker. If there is any excess liquid, cook on high heat, stirring constantly, until the mixture is thick and dry. This step is crucial for binding.
- d.Transfer the shredded mutton mixture to a large mixing bowl and let it cool slightly.
- e.Add the mashed potatoes, garam masala, and chopped coriander leaves to the bowl. Mix thoroughly until everything is well combined. Taste and adjust salt if necessary.
- 3
Step 3
- a.Infuse with Smoke (Dhungar Method)
- b.Make a small well in the center of the mutton mixture. Place a small steel bowl or a piece of aluminum foil in the well.
- c.Using tongs, heat the piece of charcoal over a direct flame until it is red hot.
- d.Carefully place the hot charcoal into the small bowl. Immediately pour the ghee over the charcoal; it will begin to smoke instantly.
- e.Quickly cover the large bowl with a tight-fitting lid or aluminum foil to trap the smoke. Let it infuse for 5-7 minutes.
- f.Remove the lid and carefully discard the bowl with the charcoal. Gently mix the smoky flavor into the pattice mixture.
- 4
Step 4
- a.Shape and Fry the Patties
- b.Divide the mixture into 12 equal portions. Lightly grease your palms and shape each portion into a round, flat pattice, about 1/2-inch thick.
- c.Spread the breadcrumbs on a plate. Gently coat each pattice on all sides with breadcrumbs, shaking off any excess. For best results, refrigerate the coated patties for 30 minutes to help them firm up.
- d.Heat the vegetable oil in a wide, non-stick pan over medium heat for shallow frying.
- e.Carefully place 3-4 patties in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until they are golden brown and crisp.
- f.Using a slotted spoon, remove the fried patties and place them on a plate lined with paper towels to absorb excess oil. Repeat with the remaining patties.
- 5
Step 5
- a.Serve
- b.Serve the Laal Maas Pattice hot, garnished with fresh coriander, alongside mint chutney, yogurt dip, or thinly sliced onions.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the mutton mixture is completely dry before adding potatoes. Excess moisture will cause the patties to break apart during frying.
- 2Refrigerating the shaped patties for at least 30 minutes before frying is highly recommended as it helps them hold their shape.
- 3Do not overcrowd the pan while frying. This lowers the oil temperature and can result in soggy, greasy patties.
- 4The authentic smoky flavor from the dhungar method is a signature element of this dish. Do not skip it for the best taste.
- 5Mash the potatoes until they are smooth and lump-free for a better texture and binding.
- 6If you don't have a pressure cooker, you can slow-cook the mutton in a heavy-bottomed pot for 1.5-2 hours until tender.
Adapt it for your goals.
Chicken Version
Replace the mutton with 500g of chicken mince (keema). The cooking time will be significantly shorter; cook the chicken in the masala for 15-20 minutes in an open pan until cooked through and dry.
Healthier Baked VersionHealthier Baked Version
For a lower-fat option, preheat your oven to 200°C (400°F). Place the coated patties on a baking sheet lined with parchment paper, spray lightly with oil, and bake for 15-20 minutes, flipping halfway, until golden and crisp.
Vegetarian Paneer VersionVegetarian Paneer Version
Substitute the mutton with 400g of crumbled paneer. Sauté the paneer with the masala for 5-7 minutes before mixing it with the potatoes. The rest of the process remains the same.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Excellent Source of Iron
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body. Iron is crucial for forming hemoglobin, preventing anemia, and boosting energy levels.
Anti-inflammatory Spices
The recipe uses spices like turmeric, ginger, and garlic, which contain potent anti-inflammatory compounds that can help reduce inflammation and support overall health.
Frequently asked questions
Each Laal Maas Pattice contains approximately 200 calories, primarily from the mutton and the oil used for frying. This is an estimate and can vary based on specific ingredients and cooking methods.