Laal Maas Tikki

Name: Laal Maas Tikki
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: rajasthani
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); 0.75 cup Curd (full-fat, whisked until smooth); 1 pcs Onion (large, finely sliced); 2 tbsp Ginger Garlic Paste; 3 tbsp 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)

RATING

4.4/5(65)

TASTE SCORE

9/10

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.

PREP

30m

COOK

60m

SERVES

3 PIECES

458 cal

SERVINGS

METHOD · 5 STEPS

Prepare the Red Chilli Paste
1.Break the stems off the dried Kashmiri and Mathania red chillies. De-seed them if you prefer a milder heat.
2.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.
3.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.
Pressure Cook the Laal Maas
1.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.
2.Add the sliced onions and fry for 8-10 minutes, stirring occasionally, until they are deep golden brown.
3.Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
4.Add the mutton pieces and increase the heat to high. Sear the mutton for 4-5 minutes until browned on all sides.
5.Reduce the heat to low. Add the whisked curd gradually, stirring continuously to prevent it from curdling.
6.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.
7.Pour in 2 cups of water, stir well, and secure the lid of the pressure cooker.
8.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.
Prepare the Tikki Mixture
1.Allow the pressure to release naturally. Open the cooker.
2.Using a slotted spoon, carefully remove the mutton pieces from the gravy. Reserve the fiery gravy to serve as a dip.
3.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.
4.In a large mixing bowl, combine the shredded mutton, mashed potatoes, chopped coriander leaves, garam masala, cornflour, and lemon juice.
5.Mix thoroughly until everything is well combined. Taste and adjust the salt if necessary. The mixture should be firm and not sticky.
Shape and Fry the Tikkis
1.For best results, cover the mixture and chill it in the refrigerator for 30 minutes. This helps the tikkis hold their shape.
2.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.
3.Heat the vegetable oil in a non-stick pan or tawa over medium heat for shallow frying.
4.Carefully place 4-5 tikkis in the pan, leaving space between them. Do not overcrowd.
5.Fry for 3-4 minutes per side, until they are deep golden brown and crisp.
6.Remove the cooked tikkis with a spatula and place them on a plate lined with paper towels to drain excess oil.
7.Repeat with the remaining tikkis, adding more oil if needed.
Serve
1.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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the most authentic flavor, use mutton from the leg or shoulder with the bone in. The bones add immense flavor to the stock.
2
Ensure your mashed potatoes are dry and fluffy, not watery. Starchy potatoes like Russet work best.
3
Chilling 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.
4
Do 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.
5
The reserved Laal Maas gravy is liquid gold! Reheat it gently and serve it as a rich, spicy dip alongside the tikkis.
6
For 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.

RECIPE VARIATIONS

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 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 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.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

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.

blood

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.

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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.

QUESTIONS?

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.

PAIRS WELL WITH