Laal Maas
A fiery Rajasthani mutton curry made with Mathania chillies, aromatic spices, and yogurt. This slow-cooked dish features tender mutton infused with complex flavors from whole spices and a vibrant red chilli paste.
Ingredients
- 1 kg mutton, curry cuts
- 2 tbsp ginger garlic paste (70% garlic + 30% ginger)
- ¼ cup ghee
- 2-3 cloves
- 10 black peppercorns
- 2 small cardamom pods
- 1 black cardamom pod
- 250 gms onion, sliced
- Salt to taste
- 20 gms Mathania chilli paste (made from soaked chillies)
- 200 gms yogurt, beaten
- 1½ tbsp coriander powder
- ½ tsp red chilli powder
- ½ tsp cumin powder
- 2 tbsp mustard oil
Instructions
- 1
In a mixing bowl, combine mutton and ginger garlic paste. Marinate well and set aside for 1 hour.
- 2
In a large sauce pot, heat ghee over medium heat. Add cloves, black peppercorns, small cardamom, and black cardamom. Let the spices splutter for about 1 minute.
- 3
Add sliced onions and sauté until light brown, about 4-5 minutes.
- 4
Add the marinated mutton and sauté for 4-5 minutes, stirring well.
- 5
Add Mathania chilli paste and sauté for 8-10 minutes to remove any rawness from the chilies. Add salt to taste and mix well.
- 6
Cover the pot and cook on low flame for 10-12 minutes.
- 7
In a separate bowl, whisk together yogurt, coriander powder, red chilli powder, cumin powder, and mustard oil until well combined.
- 8
Pour the yogurt mixture into the pot and stir thoroughly. Cover with the lid and cook on low flame for 30 minutes until the mutton is tender.
- 9
Garnish with fresh coriander sprigs and serve hot with bajra roti.
Cook's Notes
The ginger garlic paste ratio is important—use 70% garlic and 30% ginger for authentic flavor. Soaking the Mathania chillies before making paste helps develop deeper flavor. Cooking on low flame is essential to ensure the mutton becomes tender without the gravy reducing too quickly.