A fiery Rajasthani mutton curry known for its vibrant red color and intense heat. Tender mutton is slow-cooked in a rich gravy of yogurt, garlic, and a special blend of Mathania red chilies.
Prep30 min
Cook90 min
Soak30 min
Servings4
Serving size: 1 cup
616cal
56gprotein
24gcarbs
Ingredients
750 g Mutton (Bone-in, shoulder or leg cut into 2-inch pieces)
15 pcs Dried Mathania Red Chilies (Stems removed)
1 cup Curd (Whisked until smooth)
4 tbsp Mustard Oil
3 tbsp Ghee (Divided: 2 tbsp for cooking, 1 tbsp for smoking)
A savory, spiced flatbread from Punjab made with a mix of chickpea and whole wheat flour. Finely chopped onions and fragrant spices like ajwain and kasuri methi give it a unique, rustic flavor. Perfect with dal or yogurt.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
Aromatic Laal Maas with fiber-rich Missi Roti and tangy onion salad. An energy-giving, flavorful combo!
This rajasthani dish is perfect for dinner. With 895.93 calories and 67.41g of protein per serving, it's a nutritious choice for your meal plan.
33gfat
2 pcs Black Cardamom
1 inch Cinnamon Stick
1 tsp Black Peppercorns
0.5 tsp Turmeric Powder
2 tsp Coriander Powder
1.5 tsp Salt (Or to taste)
2 cup Hot Water (For the gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 piece Charcoal (For the Dhungar (smoking) method)
Instructions
1
Prepare Chili Paste & Marinate Mutton
Soak the dried Mathania red chilies in 1 cup of hot water for 30 minutes until they soften.
Drain the chilies, reserving the soaking water. Grind them into a very smooth paste, adding a little of the reserved water as needed. Set aside.
In a large bowl, combine the mutton pieces, whisked curd, ginger garlic paste, turmeric powder, coriander powder, and 1 tsp of salt. Mix thoroughly to ensure each piece is well-coated.
Cover and let the mutton marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2
Sauté Aromatics and Onions
Heat the mustard oil in a heavy-bottomed pot or Dutch oven over high heat until it just begins to smoke. Immediately turn off the heat and let it cool slightly to mellow its pungency.
Reduce the heat to medium. Add the whole spices: cloves, black cardamom, cinnamon stick, and black peppercorns. Sauté for 30-40 seconds until they become fragrant.
Add the thinly sliced onions and cook, stirring frequently, for 12-15 minutes until they are deep golden brown. This step is crucial for the flavor of the gravy.
3
Cook the Mutton and Spices
Add the marinated mutton to the pot. Increase the heat to high and cook for 10-15 minutes, stirring continuously. Brown the mutton on all sides until the moisture from the curd evaporates and the oil begins to separate.
Stir in the prepared red chili paste and the remaining 0.5 tsp of salt. Cook for another 5-7 minutes, stirring well, until the paste is fragrant and the oil separates from the masala again.
Add the coarsely crushed garlic and sauté for 1-2 minutes until the raw aroma disappears.
4
Slow Cook the Curry
Pour in 2 cups of hot water and bring the curry to a vigorous boil.
Reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 60-75 minutes. Stir occasionally to prevent sticking.
Cook until the mutton is completely tender and falling off the bone, and a layer of red oil (tari) floats on top.
Once cooked, stir in 2 tbsp of ghee and simmer for 2 more minutes.
5
Smoke the Curry (Dhungar Method)
Turn off the heat. Place a small steel bowl or a piece of onion peel in the center of the curry.
Heat the piece of charcoal over a direct flame until it is red hot.
Carefully place the hot charcoal in the steel bowl. Pour the remaining 1 tbsp of ghee over the charcoal. It will start smoking immediately.
Quickly cover the pot with the lid and let it sit for 5-7 minutes to infuse the curry with a smoky aroma.
Remove the bowl with the charcoal.
6
Garnish and Serve
Garnish the Laal Maas with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving to allow the flavors to meld and deepen.
Serve hot with traditional Bajra Roti (pearl millet flatbread), Phulka, or steamed rice.
246cal
10gprotein
42gcarbs
6gfat
Ingredients
1 cup Besan
1 cup Atta (plus more for dusting)
1 medium Onion (finely chopped)
2 pcs Green Chili (finely chopped)
1 inch Ginger (finely grated)
3 tbsp Coriander Leaves (chopped)
1 tsp Ajwain (carom seeds)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (adjust to taste)
1 tbsp Kasuri Methi (crushed between palms)
1 tsp Salt (or to taste)
1 tbsp Ghee (for the dough)
0.75 cup Water (warm, for kneading)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the besan, atta, salt, turmeric powder, red chili powder, ajwain, and crushed kasuri methi. Whisk to combine the dry ingredients.
Add the finely chopped onion, green chilies, grated ginger, and coriander leaves. Mix well to distribute them evenly throughout the flour.
Add 1 tbsp of ghee. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs. This step, known as 'moyan', helps make the rotis crisp.
Gradually add warm water, a little at a time, and knead to form a firm and smooth dough. The dough should be stiffer than chapati dough, as the onions will release moisture upon resting.
Cover the dough with a damp cloth and let it rest for at least 20 minutes. This allows the flours to hydrate and the flavors to meld.
2
Shape the Rotis
After resting, knead the dough for another minute until smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dredge it in dry atta (whole wheat flour).
Place it on a rolling board and roll it out into a circle of about 5-6 inches in diameter. It should be slightly thicker than a regular chapati.
Heat a tawa (griddle) over medium heat. The tawa should be hot but not smoking.
Place the rolled roti on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles forming on the surface.
Flip the roti. Cook the other side for about 1-1.5 minutes until golden-brown spots appear.
Flip it again. Using a clean kitchen towel or a flat spatula, gently press down on the edges of the roti to encourage it to puff up.
Spread about ½ tsp of ghee over the top surface, flip, and spread another ½ tsp on the other side. Cook for another 30 seconds until both sides are crisp and golden brown.
Remove from the tawa and place in a casserole or a cloth-lined container to keep warm. Repeat for the remaining dough balls.
4
Serve
Serve the hot Missi Rotis immediately, topped with a dollop of white butter (makhan) or more ghee. They pair wonderfully with dal makhani, plain yogurt, or a spicy Indian pickle.
Add the chopped coriander leaves and optional green chili.
Toss gently with your hands or two forks until the rings are evenly coated with the spices.
5
Serve Immediately
Serve the Laccha Pyaz immediately to enjoy its maximum crispness and fresh flavor.
It is an excellent accompaniment to grilled meats, kebabs, dal makhani, and rich curries.