Mohan Maas

Mohan Maas

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.

Cuisines

Rajasthani

Best for

Lunch Dinner

Build a full meal around Mohan Maas

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 60 min Total: 80 min 2-3 servings

Ingredients

Mutton 500 grams Mutton , cut into pieces
ghee 2 tablespoons Ghee
Milk 1 cup Milk , full-fat
Yogurt 1 cup Yogurt
cashew paste 2 tablespoons Cashew paste
red chili powder 1 teaspoon Red chili powder
turmeric powder 1 teaspoon Turmeric powder
coriander powder 1 teaspoon Coriander powder
garam masala 1 teaspoon Garam masala
Bay Leaf 2 pieces Bay Leaf
Clove 4 pieces Clove
cardamom 2 pieces Cardamom , green
cinnamon stick 1 inch Cinnamon stick
ginger-garlic paste 1 tablespoon Ginger-garlic paste
Onion 2 medium Onion , finely sliced
to taste Salt To taste
for garnish Fresh coriander For garnish

Instructions

  1. 1 Heat ghee in a heavy-bottomed pan and add bay leaves, cloves, cardamoms, and cinnamon stick. Sauté for a few seconds until aromatic.
  2. 2 Add the sliced onions and cook until they turn golden brown.
  3. 3 Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.
  4. 4 Add the mutton pieces and cook on high heat until they are browned on all sides.
  5. 5 Lower the heat and add red chili powder, turmeric powder, coriander powder, and salt. Mix well.
  6. 6 Add the yogurt and cashew paste, stirring continuously to avoid curdling.
  7. 7 Pour in the milk and bring the mixture to a gentle simmer.
  8. 8 Cover the pan and cook on low heat for 30-35 minutes, or until the mutton is tender and the gravy is thickened.
  9. 9 Sprinkle garam masala over the curry and mix well.
  10. 10 Garnish with fresh coriander leaves before serving.

Tips

For a richer taste, marinate the mutton in yogurt and spices for at least an hour before cooking.