Non-VegetarianRajasthani cuisine Main Course

Laal Maas

Name: Laal Maas
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: Rajasthani
Ingredients: 800 g Mutton; 200 g Yogurt; 12 whole dried mathania red chillies; 15 cloves Garlic; 200 g Onion; 80 ml Ghee; 10 g Coriander powder; 8 g Salt; 500 ml Water

A legendary fiery-red mutton curry from the Rajput royal kitchens of Mewar, built on a base of Mathania chillies, garlic and yogurt, slow-cooked until the meat is fork-tender.

🇮🇳India· Rajasthan

Prep: 30 min
Cook: 90 min
Total: 120 min
Servings: 4
Difficulty: Hard
Calories: 420 kcal

Ingredients

0 of 9 gathered

Servings

800 g Mutton — bone-in, cut into pieces
200 g Yogurt — whisked
12 whole dried mathania red chillies — soaked, ground to paste
15 cloves Garlic — ground to paste
200 g Onion — thinly sliced
80 ml Ghee — traditional; mustard oil also works
10 g Coriander powder
8 g Salt — to taste
500 ml Water — hot, for the braise

Equipment

•Heavy-bottomed handi or pressure cooker

Nutrition

Per serving, approximate

Calories: 420 kcal
fat: 29 g
carbs: 6 g
fibre: 2 g
protein: 32 g
calories: 420 kcal

Instructions

1
Soak the mathania chillies in warm water for 20 minutes, then grind them with the garlic to a smooth red paste.
2
Whisk the yogurt with the chilli-garlic paste and a little salt until there are no lumps.
3
Heat the ghee in a heavy pot and fry the sliced onion over medium heat until deep brown, about 12 minutes.
4
Add the mutton and sear it on high heat until the pieces are browned all over.
5
Lower the heat, pour in the yogurt mixture and the coriander powder, and stir constantly until the ghee separates and the masala is glossy.
6
Add the hot water, cover, and simmer gently for 60 to 75 minutes until the mutton is falling off the bone. Stir every 15 minutes.
7
Uncover and cook off the excess liquid until a layer of red ghee floats on top. Check the salt and rest it for 10 minutes before serving with bajra roti.

Chef's tips

Mathania chillies give colour without excessive heat; balance heat by controlling the quantity rather than removing seeds. Slow cooking on low flame is key to the deep red colour and tender meat.