Last updated on September 2, 2023
Winter is finally here, and with it comes the craving for spicy and hearty dishes to warm us up. As a mutton enthusiast, I’m always on the lookout for new and exciting mutton recipes, especially during this season.
Recently, I tried my hand at making the famous Rajasthani Laal Maas, also known as Mutton in Red Gravy or Red Mutton.
The traditional Laal Maas from Rajasthan gets its deep red color from the Mathania chilies, which are a key ingredient in this dish. The name laal (red) and maas (meat) perfectly capture the essence of this rich and flavorful preparation.
Also Try: 13 Best Keto versions of Indian Chicken Recipes.
The idea to make Laal Maas came to me after a memorable trip to Rajasthan a few years ago. The vibrant culture, warm people, and mouthwatering food left a lasting impression on me, and I couldn’t resist the urge to recreate one of the delicious recipes I had tried at a fine restaurant in Udaipur.
Putting my own twist on the classic recipe, I ensured that it aligns with my Keto lifestyle. The result? A tantalizing dish that is both Keto-compliant and incredibly appetizing.
This Keto Red Mutton is a delightful explosion of spices and the goodness of tender meat, making it a perfect choice for dinner parties or a special meal at home.
Without any further ado, let’s jump into the preparation of this lip-smacking Keto Red Mutton.
|Prep time||10 minutes|
|Cook time||30 minutes|
- 250 gm Mutton
- 1 Bay Leaf
- 2 tbsp Ghee or Clarified Butter
- 1 long Cinnamon stick
- 3 Cardamom
- 2 Cloves
- 3 Peppercorns
- 1 tbsp Ginger, finely chopped
- 1 tbsp Garlic, finely chopped
- 100 grams of Red Onions, finely sliced
- 1 tbsp Kashmiri Red Chili powder
- 100 grams of Curd
- Salt, to taste
- ½ tsp Garam Masala Powder
- 1 tsp Coriander Powder
- ½ tsp Turmeric Powder
- ½ tsp Cumin Powder
- ½ cup Water
- Chopped Coriander leaves, for garnishing
- 1 tsp Lemon Juice
- Take a pressure cooker and heat the ghee in it. Once the ghee heats up, add whole spices, like cinnamon, bay leaf, cardamom, peppercorns, and cloves into it. After that, add sliced onions and keep sautéing until it turns light brown.
- Add ginger and garlic to the cooker. Now, add cleaned mutton pieces and mix well. Now, put around half a cup of curd into it along with ground masala powders, such as turmeric, Kashmiri red chili powder, cumin powder, and coriander powder.
- Add around half a cup of water to it. Don’t add more water to ensure there’s no loose gravy.
- On pressure-cooking, mutton will release its juice. You need to pressure-cook mutton for around 6 to 7 whistles.
- When you release the pressure, add garam masala powder into it, squeeze lemon juice (around half a lemon) into it, and further garnish it with coriander leaves.
Try this mouth-watering Laal Maas that’s best to enjoy during lunch or dinner. And, you can easily prepare it at home without any hassle.
On a recent trip to Rajasthan, I was lucky enough to be taught the secrets to a perfect laal maas by the personal chef of Maharaja Gaj Singh II of Jodhpur. He said the combination of generous quantities of ghee, deep red mathania chilli and yoghurt worked together to preserve the meat, allowing the dish to be transported for days and eaten on the move. Originally made with wild game, it is now concocted with hunks of on-the-bone mutton — The Guardian.
If you love mutton, you can also try my Keto Saagwala Gosht and Keto Mutton Chops to enjoy this season. Both are quite easy mutton recipes from my recipe book. And, do share your views on my quick Rajasthani Laal Maas recipe in the comments below.