Laal Maas Tikki
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.
For 4 servings
5 steps. 60 minutes total.
- 1
Step 1
- a.Prepare the Red Chilli Paste
- b.Break the stems off the dried Kashmiri and Mathania red chillies. De-seed them if you prefer a milder heat.
- c.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.
- d.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
Step 2
- a.Pressure Cook the Laal Maas
- b.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.
- c.Add the sliced onions and fry for 8-10 minutes, stirring occasionally, until they are deep golden brown.
- d.Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- e.Add the mutton pieces and increase the heat to high. Sear the mutton for 4-5 minutes until browned on all sides.
- f.Reduce the heat to low. Add the whisked curd gradually, stirring continuously to prevent it from curdling.
- g.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.
- h.Pour in 2 cups of water, stir well, and secure the lid of the pressure cooker.
- i.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
Step 3
- a.Prepare the Tikki Mixture
- b.Allow the pressure to release naturally. Open the cooker.
- c.Using a slotted spoon, carefully remove the mutton pieces from the gravy. Reserve the fiery gravy to serve as a dip.
- d.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.
- e.In a large mixing bowl, combine the shredded mutton, mashed potatoes, chopped coriander leaves, garam masala, cornflour, and lemon juice.
- f.Mix thoroughly until everything is well combined. Taste and adjust the salt if necessary. The mixture should be firm and not sticky.
- 4
Step 4
- a.Shape and Fry the Tikkis
- b.For best results, cover the mixture and chill it in the refrigerator for 30 minutes. This helps the tikkis hold their shape.
- c.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.
- d.Heat the vegetable oil in a non-stick pan or tawa over medium heat for shallow frying.
- e.Carefully place 4-5 tikkis in the pan, leaving space between them. Do not overcrowd.
- f.Fry for 3-4 minutes per side, until they are deep golden brown and crisp.
- g.Remove the cooked tikkis with a spatula and place them on a plate lined with paper towels to drain excess oil.
- h.Repeat with the remaining tikkis, adding more oil if needed.
- 5
Step 5
- a.Serve
- b.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use mutton from the leg or shoulder with the bone in. The bones add immense flavor to the stock.
- 2Ensure your mashed potatoes are dry and fluffy, not watery. Starchy potatoes like Russet work best.
- 3Chilling the tikki mixture is a crucial step. It firms up the patties, making them easier to handle and preventing them from breaking apart during frying.
- 4Do not overcrowd the pan while frying. This lowers the oil temperature and can result in soggy, greasy tikkis. Fry in batches for a perfectly crisp exterior.
- 5The reserved Laal Maas gravy is liquid gold! Reheat it gently and serve it as a rich, spicy dip alongside the tikkis.
- 6For an extra smoky flavor (dhungar), place the shredded mutton mixture in a bowl, make a well in the center, place a small steel cup with a piece of live charcoal in it, pour a drop of ghee on the charcoal, and immediately cover the bowl for 2-3 minutes.
Adapt it for your goals.
Meat Substitution
Replace mutton with 500g of boneless chicken thighs. Reduce the pressure cooking time to about 15-20 minutes.
Vegetarian AlternativeVegetarian Alternative
For a vegetarian version, replace mutton with 300g of crumbled paneer or a mixture of boiled kidney beans (rajma) and mushrooms. Sauté the paneer/vegetables with the masala instead of pressure cooking.
Healthier Cooking MethodHealthier Cooking Method
To reduce oil, you can bake the tikkis. Arrange them on a baking sheet lined with parchment paper, brush with a little oil, and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crisp.
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, a type of iron that is easily absorbed by the body and helps prevent anemia and boost energy levels.
Anti-inflammatory Spices
The recipe uses spices like turmeric, ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Frequently asked questions
Laal Maas Tikki is a good source of protein and iron from the mutton. However, it is shallow-fried, which adds to the fat and calorie content. It's best enjoyed in moderation as a special appetizer. You can bake them for a healthier alternative.