Lal Mass Recipe

Lal Mass is a traditional meat curry from Rajasthan. This dish is usually spicy and is rich in garlic. The gravy can be thick or thin, and it's served with wheat or bajra chapatis. Lal mass is an evolution of junglee mass. It is said that the lal mass was cooked first time by the khansamas who worked in the kitchens of the Mewars of Rajasthan. The king demanded a dish that had delicious meat, was spicy, had a sweet aftertaste, and had no pungent smell of the meat. Lal Mass is a gluten-free recipe and isn't complicated to make. It is made with the regional spices of Rajasthan that are cooked well with lots of garlic. It is a fiery curry that seeps deep inside the meat and has a burst of hot red chilli peppers. The hot flavour of chillies is balanced with curd. The meat is soft and rich in spices that give a smokey flavour in every bite.