Laal Maas (Mutton Curry - Rajasthani Style)

       

             Laal Maas is a popular and a traditional Rajasthani style mutton curry, known for its fiery taste, rich flavors and vibrant red gravy. The characteristic color and heat comes from the use of Mathania red chilies, a special variety grown in Rajasthan. 

            However, Kashmiri red chilies can also be used as a substitute for a milder flavor and a beautiful red color. Although the recipe is quite simple, it requires patience and slow cooking over a low flame to allow the mutton to absorb all the wonderful flavors of the spices. 

             Mustard oil is traditionally used for cooking, lending the dish its authentic Rajasthani flavor. Laal Maas is often associated with the royal kitchens and hunting traditions of Rajasthan, where robust, spicy meat preparations was popular among the Rajput nobility. Over time, this rustic preparation evolved into one of the most celebrated delicacies of Rajasthani cuisine.

            The curry is prepared with basic ingredients such as mutton, onion, ginger, garlic and a few aromatic spices. It has a rich, semi-thick gravy that pairs beautifully well with steamed rice, roti, chapati or any traditional Indian breads. So check out the step-by-step pictorial recipe to prepare this flavorful and fiery Rajasthani Laal Maas.

• 500-600 gms. mutton on bones, cubed
• 1/3 cup mustard oil
• 1 tbsp. garlic, chopped
• 2-3 cardamoms
• 5-6 cloves
• 1" cinnamon stick
• 3-4 med. size onions, sliced
• 1 tbsp. ginger-garlic paste
• 2 tbsp. Kashmiri red chili powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. salt or to taste
• 1/2 cup yogurt, whisked
• 3 cups water
• 1 tsp. ghee
• 1/2 tsp. garam masala powder
• 1 sprig coriander leaf

           Marinate the mutton with salt and 1/4 tsp. turmeric powder overnight.

          Heat the oil in a pan and fry the chopped garlic till it changes color. Keep aside. 

          Temper the same oil with cardamoms, cloves and cinnamon. Sauté for a few seconds. 

           Then add the onions and sauté till light brown. 

           Add the marinated mutton and continue to fry till well browned. 

           Add the ginger-garlic paste and all the dry spices (except garam masala) mixed with 1/4 cup water. Stir fry till oil separates from the sides of the pan. 

           Next add the yoghurt and simmer till the moisture has evaporated. 

           Add 3 cups water, little at a time, at intervals and cook, covered, on a very low flame for 90 minutes or till the mutton is tender. Keep stirring at intervals. 

           When done. add the ghee and the garam masala. Mix well.
       
          Serve, garnished with fried garlic and a sprig of coriander leaf. Best had with tandoori roti, naan or chapatti.

  Marinate the mutton with salt & 1/4 tsp. turmeric powder overnight.

Heat the oil in a pan & fry the chopped garlic till it changes color. Keep aside. 

Temper the same oil with cardamoms, cloves & cinnamon. Sauté for a few seconds. 

                   Then add the onions & sauté till light brown. 

 Add the marinated mutton & continue to fry till well browned. 

Add the ginger-garlic paste & all the dry spices (except garam masala) mixed with 1/4 cup water. Stir fry till oil separates from the sides of the pan. 

   Next add the yoghurt & simmer till the moisture has evaporated. 

Add 3 cups water, little at a time, at intervals & cook, covered, on a very low flame for 80-90 minutes or till the mutton is tender. Keep stirring at intervals. 

                   When done, add the ghee 

                   and the garam masala. Mix well.

            Serve, garnished with fried garlic & a sprig of coriander leaf. 

           Best had with tandoori roti, naan or chapatti.