Laal Maas
Laal Maas is a fiery Rajasthani mutton curry known for its deep red color and intense spiciness, traditionally achieved with a generous use of red chilies and aromatic spices. Slow cooked to tender perfection, the meat absorbs the rich, bold flavors of garlic, yogurt, and whole spices, resulting in a robust and hearty dish. It is best enjoyed with steamed rice, roti, or Indian breads, offering a true taste of Rajasthan’s royal culinary heritage.
Ingredients
- Mutton (cut in 1” pieces) – 500gms
- Mustard oil – 100 ml
- Cloves – 10 nos
- Onion sliced – 1 cup
- Ginger garlic paste – 6 tbl spn
- Mathenia Chilli Paste – 4 tbl spn
- Salt – to taste
- Curd – 1 ½ cup
- Chopped garlic – 2 tbl spn
- Ghee – 2 tbl spn
- Charcoal – 1 small piece
Instructions
- Heat mustard oil till it smokes and immediately turn off the. Let it cool to medium hot. Turn on the fire and add the cloves, once it crackles add the sliced onion. Once it browns add the mutton and bhunno for 5 mins. Now add the ginger garlic paste and bhunno for another mins. Add the salt and Mathenia chilly paste. Bhunno uncovered for another 3 mins. Now increase the flame and add whisked yogurt. Keep stirring till the yogurt comes to a boil. Now simmer and cook till mutton is done. Add little water or stock if required at any stage. Separately heat 1 tbl spn of ghee and add chopped garlic. Brown it and add as a tempering to the mutton. Now place a piece of live charcoal in the cup and place the cup in the curry. Add a tbl spn of ghee and immediately cove with a lid and allow the smoke to infuse with the laal maas for about 3 mins. Remove the charcoal and heat it once again and serve hot.
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