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Saturday, 30 August 2014

Laal Maans (Mutton Curry - Rajasthani Style)

          This is a very popular and a traditional Rajasthani non-veg cuisine. It is mutton cooked in a fiery and spicy gravy because of the use of red chilies. But to minimize it, you can go ahead with kashmiri chilies. This is definitely not for the faint hearted. This dish is one of the speciality of Rajasthan and is considered as a royal dish. It can be had both with rice or any Indian bread. For a more tangy taste, add a dash of lime.


  • 500 gms mutton on bones, cubed
  • 3-4 med. onions, chopped
  • 2 tbsp. ginger-garlic paste
  • 2 tbsp. kashmiri red chili powder
  • 1 tsp. garlic, chopped
  • 2 cardamoms
  • 1/2 tsp. cloves
  • 1" cinnamon stick
  • 1/2 cup yogurt, whisked
  • 3-4 tbsp. mustard oil
  • 1 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • pinch of turmeric powder
  • salt to taste
  • 1 tsp. coriander leaves, chopped
  • 1 tsp. rose water

          Heat 1 tsp oil in a pan and fry the chopped garlic till it changes colour. Keep aside. Heat remaining oil and temper with cardamoms, cloves and cinnamon. 

           Then add the onions and saute till lightly brown. Add the mutton cubes and continue to fry till well browned. 

           Add the ginger-garlic paste and fry for a minute followed by the red chili powder, coriander powder, cumin powder, turmeric powder and salt mixed with a little water.

          Stir fry till oil separates from the sides of the pan. Next add the yoghurt, 1 1/2 cups water and pressure cook for 20-25 minutes on low flame after the first whistle. 

          When it cools down, remove the lid and further simmer on high heat till the gravy turns slightly thick.

          Serve, garnished with fried garlic, coriander leaves and rose water. Best had with tandoori roti, naan or plain chapatti.

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