Laal Maas (लाल मांस)
A blazing red Rajasthani mutton curry built on Mathania chillies, garlic, and smoky ghee — fierce, elegant, and famously royal.
Cuisine: Rajasthani (Rajasthan) · Style: Curry · Protein: Mutton · Total time: · Difficulty: hard · Servings: 4 · Spice: 5/5
Ingredients
- 750g mutton on the bone
- 15 Mathania (or Kashmiri) dried red chillies
- 12 garlic cloves
- 3 tbsp ghee
- 2 large onions, sliced
- 1 cup yogurt
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 4 cloves
- 2 black cardamoms
- 1 bay leaf
- A small piece of charcoal
- 1 tsp ghee for smoking
- Salt to taste
Steps
- Soak chillies in warm water for 30 minutes, then grind with garlic and a little water to a smooth paste.
- Heat ghee, sauté onions until deep brown. Add cloves, cardamom, and bay leaf.
- Add mutton and sear on high for 8-10 minutes.
- Whisk yogurt with coriander powder, cumin, and the chilli-garlic paste. Add to the pot.
- Cook until oil separates, then add 3 cups of water and salt.
- Pressure cook or slow-simmer for 45-60 minutes until mutton is very tender.
- Place a small steel bowl inside the pot, put a red-hot charcoal piece in it, drizzle ghee, cover immediately for 3 minutes for dhungar smoke.
- Finish with garam masala. Serve with bajra roti.