🔥 Rajasthani Laal Maas

Using Welza Meat Masala

🕒 Prep Time: 15 mins (plus marination)
🔥 Cook Time: 60–75 mins
🍽️ Serves: 4
🧂 Ingredients
For Marination:
Mutton (bone-in, preferably goat) – 500 g

Yogurt (curd) – ½ cup (thick)

Ginger-garlic paste – 1½ tbsp

Welza Meat Masala – 1½ tbsp

Salt – ½ tsp

For Curry:
Dry red Mathania chillies – 6–8 (or Kashmiri chillies for milder heat)

Onion – 2 large, finely sliced

Garlic cloves – 6–8, crushed

Bay leaf – 1

Cumin seeds – 1 tsp

Cloves – 3–4

Black peppercorns – 5–6

Welza Meat Masala – 1 tbsp (extra for cooking)

Ghee or mustard oil – 4 tbsp

Water – 2½ to 3 cups

Salt – to taste

🌶️ Optional (for smoky finish):
Coal piece for dhungar (smoking)

½ tsp ghee

👩🍳 Instructions
1. Marinate the Mutton
Mix mutton with yogurt, ginger-garlic paste, salt, and Welza Meat Masala.
Cover and marinate for at least 2–3 hours (overnight preferred).

2. Prepare the Chilli Paste
Soak the dry red chillies in warm water for 15–20 minutes.

Grind to a smooth paste with a little water. Set aside.

3. Sauté the Base
Heat mustard oil or ghee in a heavy-bottomed pan until it begins to smoke slightly.

Add cumin, bay leaf, cloves, and peppercorns.

Add crushed garlic and sliced onions.

Sauté until deep golden brown.

4. Add Chilli Paste & Masala
Stir in the red chilli paste and cook for 5–7 minutes, stirring constantly until oil begins to separate.

Add 1 tbsp Welza Meat Masala and cook for another 2 minutes.

5. Add Mutton & Simmer
Add the marinated mutton to the masala.

Sear on high heat for 10–12 minutes until the mutton browns and is well-coated with the masala.

6. Add Water & Cook
Add 2½ to 3 cups hot water.

Cover and cook:

On low heat for 60 minutes (stir occasionally), OR

Pressure cook for 4–5 whistles, then simmer uncovered for 10 minutes.

7. Optional: Coal Smoking (Dhungar)
Heat a small piece of charcoal until red hot.

Place a small bowl or foil cup in the curry, put the coal in it, and pour ½ tsp ghee on top.

Cover the pan immediately and trap the smoke for 5 minutes.

🌿 Serve With:
Bajra roti or chapati (traditional)

Steamed rice or jeera rice

Onion salad and lemon wedges

🌟 Tips:
Adjust chilli quantity based on spice preference. Mathania chillies give the signature Laal Maas color.

Don’t skip the slow cooking — it brings out the rustic flavor and deepens the gravy.

Welza Meat Masala saves you the hassle of roasting and grinding individual spices — it’s pre-balanced for mutton perfection.