Laal Maas | Laal Maans is a popular and delicious, spicy Rajasthani meat curry.Laal maas curry was usually prepared with game meat, though these days mutton is the meat of choice. Here’s an easy recipe to make this fiery hot, and flavor-packed meat curry.
Coming to my second post of Lina’s North Indian curry challenge, I’m sharing Rajasthani Laal Maas. I think the North Indian cuisine is not only popular in India, but is pretty well known all over the world! Yes, I’m talking about the much-known butter chicken , tandoori chicken , chicken tikka, palak paneer and so on! But it’s been interesting to learn about this particular dish that I present today!
Laal Maas is a popular delicacy in the state of Rajasthan in India! Well if you ever visit Rajasthan, also known as the princely state of India, you will be transported to an era ruled by the Rajputs. The ornate and beautiful palaces and the intricate work will definitely leave you spellbound! Believe me, It’s an experience not to be missed.
Now if I told you I’ve had this opportunity to visit this beautiful place, and didn’t taste the very popular and renowned Laal Maas, I would definitely be the subject of ridicule. In my defense, I visited Rajasthan a couple of years ago, when I practically did no cooking, pretty much ate homemade food! All that interested me was exploring the place and shopping for all the beautiful ethnic artifacts and handicrafts!
Sharing some old pics from my trip to Rajasthan 🙂
Hawa Mahal, Jaipur
Hawa Mahal, Jaipur
Amer Fort, Jaipur
Jal Mahal, Jaipur
Amer Fort, Jaipur
Lake Palace, Udaipur
So how do I adapt a recipe without even tasting it? As usual, there are so many versions all over the web! Luckily I was fortunate enough to have this recipe from Mr. Jaspreet Nirula, who had shared this on our foodie group on Facebook. His recipes are beyond excellent and I didn’t have to change anything, just followed it to the T!
The only thing I did here was used Kashmiri chillies, usually, chillies known as Mathania chillies are used for this dish, which isn’t available here at all! Along with this I also added some Kashmiri red chilli powder for the red color!
This dish has been heavily spiced to offset the odor of the game meat. Although game meat is hardly used now, the flavor essence of this laal maas curry is still the same.
Nevertheless, I absolutely loved this Rajasthani Laal Maas and I’m so glad I gave this a go.
I feel this is quite similar to the Goan vindalho (vindaloo as its more popularly known) everything is pretty much the same, just variation of techniques and another important ingredient, that’s yogurt which is practically never used in the Goan cuisine! It’s always interesting to learn about the other cuisines, so similar and yet so different, all ultimately just leading to one thing, and that’s sheer deliciousness!
- STEP BY STEP INSTRUCTIONS TO MAKE RAJASTHANI LAAL MAAS | LAAL MAANS
- HOW TO MAKE LAAL MAAS | RAJASTHANI LAAL MAANS?
- Laal Maas Recipe | Rajasthani Laal Maans | Red Mutton Curry
STEP BY STEP INSTRUCTIONS TO MAKE RAJASTHANI LAAL MAAS | LAAL MAANS
1.First prepare the red chilli paste – warm ¾ cup water and put whole red chillies in it. Let it be in it for around 7-8 min. Now in a blender, add garlic and the red chillies along with the water and make a fine paste. Heat a pan, add oil and saute this paste on medium heat stirring continuously until oil leaves from the sides. Set it aside.
2.Heat ghee in a heavy bottomed pot, add whole garam masala along with cumin seeds and let it crackle for a minute.
3.Add the sliced onions along with the finely chopped ginger and stir until the onions are golden brown.
4.Now add lamb/mutton pieces, along with some salt and cook it for around 10 minutes on medium heat.
5.Lower the heat and add beaten yogurt and mix in thoroughly. Keep stirring for around 4-5 minutes.
6.Now add the red chilli paste, red chilli powder and mix well. Keep mixing this for around 10 minutes more.
7.Now add water (just enough for the lamb/mutton to be cooked), bring it to a boil and then simmer, cover with a lid and cook on low heat until the lamb/mutton is tender. Adjust the seasoning and serve hot with rice or any other Indian flatbread.
HOW TO MAKE LAAL MAAS | RAJASTHANI LAAL MAANS?
Laal Maas Recipe | Rajasthani Laal Maans | Red Mutton Curry
Ingredients
Measuring cup used, 1 cup = 250 ml, tsp = 5 ml
- 1 lb lamb/mutton, cut into 2 inch pieces
- 10-12 Whole Red Chilies, I used the Kashmiri ones
- 1 full pod garlic, about 10 cloves of garlic
- 2 tsp finely chopped Ginger
- 2 cups finely sliced onions
- 1 cup yogurt
- Whole Garam Masala, 7-8 cloves, 2 black cardamoms, 1 stick cinnamon, 1 bay leaf, 9-10 black peppercorns
- 1 tsp cumin seeds
- 1-2 Kashmiri red chilli powder
- 4-5 tbsp ghee
- 2-3 tbsp oil
- Salt, to taste
Instructions
- First prepare the red chilli paste – warm ¾ cup water and put whole red chillies in it. Let it be in it for around 7-8 min. Now in a blender, add garlic and the red chillies along with the water and make a fine paste. Heat a pan, add oil and saute this paste on medium heat stirring continuously until oil leaves from the sides. Set it aside.
- Heat ghee in a heavy bottomed pot, add whole garam masala along with cumin seeds and let it crackle for a minute.
- Add the sliced onions along with the finely chopped ginger and stir until the onions are golden brown.
- Now add lamb/mutton pieces, along with some salt and cook it for around 10 minutes on medium heat.
- Lower the heat and add beaten yogurt and mix in thoroughly. Keep stirring for around 4-5 minutes.
- Now add the red chilli paste, red chilli powder and mix well. Keep mixing this for around 10 minutes more.
- Now add water (just enough for the lamb/mutton to be cooked), bring it to a boil and then simmer, cover with a lid and cook on low heat until the lamb/mutton is tender. Adjust the seasoning and serve hot with rice or any other Indian flatbread.
I would love to hear from you! Please feel free to write to me about your suggestions or feedback at aromaticessence77@gmail.com.
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Regards,
Freda
Laal Maas Recipe | Rajasthani Laal Maans | Red Mutton Curry
Ingredients
Measuring cup used, 1 cup = 250 ml, tsp = 5 ml
- 1 lb lamb/mutton, cut into 2 inch pieces
- 10-12 Whole Red Chilies, I used the Kashmiri ones
- 1 full pod garlic, about 10 cloves of garlic
- 2 tsp finely chopped Ginger
- 2 cups finely sliced onions
- 1 cup yogurt
- Whole Garam Masala, 7-8 cloves, 2 black cardamoms, 1 stick cinnamon, 1 bay leaf, 9-10 black peppercorns
- 1 tsp cumin seeds
- 1-2 Kashmiri red chilli powder
- 4-5 tbsp ghee
- 2-3 tbsp oil
- Salt, to taste
Instructions
- First prepare the red chilli paste – warm ¾ cup water and put whole red chillies in it. Let it be in it for around 7-8 min. Now in a blender, add garlic and the red chillies along with the water and make a fine paste. Heat a pan, add oil and saute this paste on medium heat stirring continuously until oil leaves from the sides. Set it aside.
- Heat ghee in a heavy bottomed pot, add whole garam masala along with cumin seeds and let it crackle for a minute.
- Add the sliced onions along with the finely chopped ginger and stir until the onions are golden brown.
- Now add lamb/mutton pieces, along with some salt and cook it for around 10 minutes on medium heat.
- Lower the heat and add beaten yogurt and mix in thoroughly. Keep stirring for around 4-5 minutes.
- Now add the red chilli paste, red chilli powder and mix well. Keep mixing this for around 10 minutes more.
- Now add water (just enough for the lamb/mutton to be cooked), bring it to a boil and then simmer, cover with a lid and cook on low heat until the lamb/mutton is tender. Adjust the seasoning and serve hot with rice or any other Indian flatbread.
Chicken lollipop recipe. Step-by-step recipe to make homemade Indo-Chinese chicken lollipop from scratch!
I learnt to make these chicken lollipops from my Dad-in-law, who makes some amazingly lip smacking ones, seriously he makes the best chicken lollipops! I always used to think it was difficult to make these at home, but I was so mistaken.
They are relatively easy to prepare at home although the only time-consuming task is making the lollipops from scratch, that too isn’t difficult to master once you get a hang of how it is done. And if you can get ready made ones, then making these is just a breeze 🙂
Let’s have a look at today’s post which is all about this popular Indo-Chinese appetizer, which is always a hit with the kids and adults alike.
- WHAT IS CHICKEN LOLLIPOP?
- HOW TO MAKE CHICKEN LOLLIPOP AT HOME?
- YOU MAY ALSO LIKE THESE CHICKEN DISHES
- STEP BY STEP INSTRUCTIONS TO MAKE INDO-CHINESE CHICKEN LOLLIPOP | INDIAN CHICKEN LOLLIPOP
- HOW TO MAKE CHICKEN LOLLIPOP?
- Chicken Lollipop | How To Make Chicken Lollipop
WHAT IS CHICKEN LOLLIPOP?
Chicken lollipop is a scrumptious, Indo-Chinese appetizer. Chicken lollipop is made using chicken wings, the wings are separated into the wingette and drumette, the meat is pushed down towards the bone, to make it appear like a lollipop, and hence the name.
The chicken is then coated and deep-fried, resulting in a delicious, crispy chicken that is perfect alongside the spicy schezwan sauce .
HOW TO MAKE CHICKEN LOLLIPOP AT HOME?
To make these Indian style fried chicken wings i.e chicken lollipop, you will have to prepare the wings first to make the chicken lollipop. I’ve given all the details on how to go about cutting chicken wings to prepare the lollipops. Please have a look at the pictorials.
If you don’t feel like doing it yourself, ask the butcher to do so. You even get readymade ones, you could use those instead.
Then marinate the chicken with some ginger-garlic paste, soy sauce, vinegar, chilli powder, salt, and pepper. Just before deep-frying add the cornflour, maida, egg, and food color. Deep-fry the chicken until crisp and cooked through. That is all there is to make this chicken lollipop recipe . Easy right?
We enjoyed it with our favorite chicken lollipop sauce , none other than schezwan sauce.
For schezwan chicken lollipops , once you are done frying the chicken, transfer it to a plate. Heat oil in a skillet, add schezwan sauce, enough to coat the chicken, then saute for few seconds. Add the fried chicken lollipop to the pan, and coat well with schezwan sauce. Yummm!
For tandoori chicken lollipop , use this marinade and either deep-fry or bake in the oven.
You can also make chicken lollipop with gravy. For that saute some ginger garlic in oil, add onion and capsicum cubes. Add soy sauce, chilli sauce, a little vinegar, and cornflour slurry. Add the fried chicken lollipops to this sauce and coat it well. Sprinkle spring onion greens. Feel free to add sauces as per your desired taste.
These are definitely not the healthiest as they are deep fried! And as I’ve mentioned before, I am really not a fan of deep-fried foods. But here I make an exception, I don’t think baking it will give the same texture. Although I do intend trying to bake them, will update the post if and when I try to!
I’ve added red food color. I don’t advocate the use of artificial colors, but again I guess it’s okay once in a way 🙂 Feel free to skip it! It will still taste as delicious 🙂
Enjoy these piping hot, crispy lollipops with schezwan sauce along with a chilled beverage of your choice!
- Tandoori chicken
- Chicken 65
STEP BY STEP INSTRUCTIONS TO MAKE INDO-CHINESE CHICKEN LOLLIPOP | INDIAN CHICKEN LOLLIPOP
- How to cut chicken wings for lollipop – Each chicken wing will yield 2 lollipops. Using a sharp knife, cut off the end part of the wing. Separate the wing at the joints. You will have 3 parts, the drumette, that is next to the shoulder is the meatiest part of the wing, then you have middle portion known as the wingette, and the tip of the wing which can be discarded. Take the drumette, with the help of a knife push the skin and meat downward, turn the meat upside down to make a lollipop. Then take the wingette, and scrape the flesh around it, in order to make the bones visible, the other bone will easily come off on twisting, then follow the same procedure as mentioned above to make another lollipop. Repeat with the other chicken wings. (Refer pictorial)
Preparing chicken lollipop from the drumette.
Preparing chicken lollipop from the wingette.
2.Pat dry the chicken, transfer it to a bowl. Add ginger garlic paste, soy sauce, vinegar, red chilli powder, salt, and pepper. Mix and cover the bowl with a cling wrap and refrigerate for 1 hour.
3.After an hour, add the cornflour, flour, and egg along with the red food color if using. Mix well.
4.Heat oil in a kadai/ heavy bottomed pan on medium heat. Deep fry the lollipops on medium heat until cooked through, and it is nice and crisp on the exterior. Takes about 4-5 minutes. Serve with Schezwan sauce .
HOW TO MAKE CHICKEN LOLLIPOP?
Chicken Lollipop | How To Make Chicken Lollipop
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 8 chicken lollipops, 4 chicken wings
- 2 tbsp ginger garlic paste
- 1/2 tsp soy sauce
- 1 tsp vinegar/lemon juice
- 1 to 2 tsp red chilli powder/ cayenne pepper, as per desired heat
- 1/2 tsp white pepper powder
- 1 tsp salt, or to taste
- 1 egg
- 3 tbsp cornflour
- 2 tbsp all purpose flour
- Pinch of red food color, optional
- spring onion greens, for garnish
Instructions
- How to cut chicken wings for lollipop- Each chicken wing will yield 2 lollipops. Using a sharp knife, cut off the end part of the wing. Separate the wing at the joints. You will have 3 parts, the drumette, that is next to the shoulder is the meatiest part of the wing, then you have middle portion known as the wingette, and the tip of the wing which can be discarded. Take the drumette, with the help of a knife push the skin and meat downward, turn the meat upside down to make a lollipop. Then take the wingette, and scrape the flesh around it, in order to make the bones visible, the other bone will easily come off on twisting, then follow the same procedure as mentioned above to make another lollipop. Repeat with the other chicken wings.
- Pat dry the chicken, transfer it to a bowl. Add ginger garlic paste, soy sauce, vinegar, red chilli powder, salt, and pepper. Mix and cover the bowl with a cling wrap and refrigerate for 1 hour.
- After an hour, add the cornflour, flour, and egg along with the red food color if using. Mix well.
- Heat oil in a kadai/ heavy bottomed pan on medium heat. Add the food color now, mix well & deep fry the lollipops on medium heat until cooked through, and it’s nice and crisp on the exterior. Takes about 4-5 minutes. Serve with schezwan sauce.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
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Regards,
Freda
