Mohan Maas

The royal milk-braised lamb of the Rajput court — bone-in lamb cooked in ghee with whole spices, then simmered in full-fat milk and reduced cream rather than water or stock. No tomato, no red chilli; the masala is white or golden — cardamom, clove, black pepper, and mace — and the final gravy is pale, rich, and perfumed. A dish from the royal kitchens of the Rajput thikanas, where the scarcity of water in the desert made milk the primary cooking liquid. The restrained spicing and the milk-reduced gravy give the lamb a sweetness and tenderness entirely different from any other Indian meat preparation.