rajasthaniMediumnon vegetariangluten freenut freesoy free

Laal Maas

Name: Laal Maas
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 600 g mutton (bone-in pieces); 0.75 cup yogurt (plain, whisked); 2 pcs onion (medium, finely sliced); 8 pcs garlic (cloves); 1 inch ginger (roughly chopped); 8 pcs mathania red chili (stems removed, soaked in warm water); 1 tsp red chili powder; 1 tsp coriander powder; 1 pinch turmeric powder; 6 pcs black peppercorns; 4 pcs cloves; 2 pcs green cardamom; 2 pcs bay leaf; 2 tbsp ghee; 0.5 tsp salt; 2 cup water; 2 tbsp cilantro (chopped, for garnish)

RATING

4.6/5(187)

TASTE SCORE

9/10

A fiery Rajasthani mutton curry known for its deep red color and bold flavor. Yogurt softens the heat, while slow cooking turns the meat tender and rich enough to pair beautifully with roti or simple rice.

PREP

20m

COOK

70m

SERVES

1 KATORI

572 cal

SERVINGS

METHOD · 8 STEPS

prep · ~8 min
Make the chili paste.
1.Drain the soaked mathania red chili and set aside the soaking water.
2.Blend the chili, garlic, ginger, and a little soaking water into a smooth paste.
3.Keep the paste ready before you start cooking.
TIPUse just enough soaking water to blend so the paste stays deep red and concentrated.
saute · ~11 min
Cook the whole spices and onions.
1.Heat ghee in a heavy pan over medium heat.
2.Add bay leaf, cloves, green cardamom, and black peppercorns; cook until fragrant, about 30 seconds.
3.Add sliced onion and cook until golden brown, 8 to 10 minutes.
TIPDo not rush the onions; their deep color gives the curry much of its richness.
saute · ~5 min
Cook the chili masala.
1.Add the chili paste to the pan and cook on medium-low heat for 3 to 4 minutes.
2.Stir in red chili powder, coriander powder, and turmeric powder.
3.Cook until the raw smell fades and the ghee begins to separate.
TIPKeep the heat medium-low here so the chili stays bright instead of turning bitter.
saute · ~10 min
Brown the mutton.
Add the mutton and salt, then mix well to coat every piece with the masala. Cook for 8 to 10 minutes, stirring often, until the meat loses its raw look and starts to brown at the edges.
mix · ~3 min
Add the yogurt.
Lower the heat and add the whisked yogurt a little at a time, stirring continuously so it blends smoothly into the masala without splitting.
TIPRoom-temperature yogurt mixes in more smoothly than cold yogurt from the fridge.
simmer · ~45 min
Cook the curry until the mutton is tender.
1.Pour in water and scrape the bottom of the pan well.
2.Bring the curry to a gentle simmer.
3.Cover and cook on low heat for 40 to 45 minutes, stirring every 10 minutes, until the mutton is tender and the gravy turns rich and red.
TIPAdd a splash of water only if needed; Laal Maas should have a bold, medium-thick gravy.
garnish
Garnish with cilantro.
serve
Serve hot.
Serve Laal Maas hot with bajra roti, chapati, or plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a heavy-bottomed pan or Dutch oven so the chili masala cooks evenly without scorching.
2
Brown the onions deeply but not dark brown; this gives the gravy body without making it taste bitter.
3
Add the whisked yogurt off high heat and in batches to prevent splitting in the spicy masala.
4
If the chili paste starts sticking, loosen it with a spoonful of the reserved soaking liquid, not lots of water.
5
Bone-in mutton tastes best here, but cook until a piece near the bone is fully tender, not chewy.
6
Let the curry rest 10 to 15 minutes before serving so the ghee settles and the spices round out.
7
Laal Maas often tastes even better the next day after the chili, yogurt, and mutton flavors meld.