Laal Maas
Rajasthan's fiery red mutton curry — bone-in goat cooked with an extraordinary quantity of whole dried red Mathania chillies, garlic, and ghee until the oil surfaces bright red and the meat falls from the bone. A Rajput royal kitchen preparation, the most famous non-vegetarian dish of Rajasthan.
Cuisines
Rajasthani
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 90 min
Total: 105 min
2-3 servings
Ingredients
| 500 grams | mutton, cut into pieces |
| 3 tablespoons | mustard oil |
| 2 tablespoons | ghee |
| 2 cups | water |
| 2 | large onions, finely sliced |
| 10-12 | dry red chilies |
| 1 tablespoon | coriander powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | cumin seeds |
| 1 tablespoon | garlic paste |
| 1 tablespoon | ginger paste |
| 1 teaspoon | red chili powder |
| 1 teaspoon | garam masala |
| 2 | bay leaves |
| 4-5 | cloves |
| 4-5 | green cardamoms |
| 1 | cinnamon stick |
| Salt | to taste |
| Fresh coriander leaves | for garnish |
Instructions
- 1 Heat mustard oil in a heavy-bottomed pan until it begins to smoke. Reduce the heat and add ghee.
- 2 Add cumin seeds, bay leaves, cloves, cardamoms, and cinnamon stick. Sauté until fragrant.
- 3 Add sliced onions and sauté until they turn golden brown.
- 4 Add garlic paste and ginger paste, and sauté for a couple of minutes.
- 5 Add the mutton pieces and cook on high heat until they are well browned.
- 6 Add turmeric powder, coriander powder, and red chili powder. Mix well.
- 7 Add dry red chilies and salt to taste. Stir to combine.
- 8 Pour in water, cover the pan, and let it simmer on low heat until the mutton is tender.
- 9 Once the mutton is cooked, add garam masala and stir well.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For an authentic smoky flavor, use a mix of Kashmiri red chilies and Mathania red chilies.