Mohan Maas
A rich Rajasthani mutton curry where tender meat cooks gently with milk, mild spices, and a touch of ghee. The result is silky, fragrant, and deeply comforting without being overly hot.
For 4 servings
- prep · ~10 min
Prepare the mutton and warm the milk.
1.Wash the mutton pieces and drain well.2.Crush the garlic and ginger separately.3.Warm the milk gently so it does not split later. - saute · ~9 min
Brown the mutton in ghee.
1.Heat ghee in a heavy pot over medium heat.2.Add the mutton pieces and sear until lightly browned on all sides, 6 to 8 minutes.3.Stir in the crushed garlic and ginger and cook for 1 minute.TIPDo not crowd the pot or the mutton will steam instead of browning. - saute · ~2 min
Add the whole spices and seasonings.
1.Add black peppercorns, green cardamom, cloves, cinnamon, and bay leaf.2.Add red chili powder, turmeric powder, and salt.3.Mix well and cook for 1 minute until fragrant.TIPKeep the heat medium-low once the powdered spices go in so they do not burn. - simmer · ~50 min
Cook the mutton until tender.
Pour in the hot water and bring to a gentle simmer. Cover and cook on low heat for 45 to 50 minutes, stirring now and then, until the mutton is nearly tender.
- simmer · ~15 min
Finish the curry with milk.
Lower the heat and pour in the warm milk slowly while stirring. Simmer uncovered for 12 to 15 minutes until the gravy looks smooth, lightly reduced, and the mutton is fully tender.
TIPAdd the milk gradually over low heat to keep the gravy silky and prevent curdling. - rest · ~5 min
Let the curry rest for 5 minutes.
- serve
Serve hot with roti or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the mutton dry after washing so it sears in ghee instead of releasing excess moisture.
- 2Use a heavy-bottomed pot; the long low simmer and milk finish can catch easily in a thin pan.
- 3If the mutton is from an older goat, allow extra simmering before adding milk so the meat softens properly.
- 4Stir the pot gently after adding milk; vigorous boiling can split the gravy and toughen the meat.
- 5Crush the peppercorns and cardamom just enough to open them up without turning the sauce gritty.
- 6Let the curry rest before serving so the milk-based gravy settles and the spice aroma rounds out.
- 7This curry tastes even better the next day; reheat it slowly on low heat to keep the sauce smooth.
Adapt it for your goals.
Low-spice
Skip the pinch of red chili powder for an even gentler version that highlights milk, pepper, and whole spice aroma.
richer gravyRicher-gravy
Replace part of the milk with cream for a more indulgent, thicker finish suited to festive meals.
pressure cookerPressure-cooker
Cook the mutton with spices and water under pressure first, then finish with warm milk after opening for a faster weekday version.
lambLamb
Use bone-in lamb instead of goat if you prefer a milder, slightly sweeter meat with a softer texture.
Why this is on our healthy list.
Protein-Rich Main Dish
Bone-in mutton provides substantial protein, making this curry filling and useful for a hearty meal.
Digestive Spice Support
Ginger, garlic, black pepper, cardamom, and cloves add aroma while traditionally helping make rich meat dishes feel lighter.
Calcium From Milk
The full-fat milk in the gravy contributes calcium and also softens the overall spice profile.
Frequently asked questions
Warm milk blends into the hot curry more smoothly and is less likely to curdle when added over low heat.
