Rajasthani Fiery Red Mutton Curry

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This iconic Rajasthani hunter's dish is famed for its fiery deep-red color and bold use of dried Mathania chilies, which lend fruity heat without overwhelming the meat. Slowly cooked mutton simmers in a thick, smoky gravy tempered with whole spices and finished with yogurt for tangy balance.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 32 gFat
• 13 gSaturated Fat
• 9 gCarbs
• 3 gFiber
• 4 gSugar
• 38 gProtein
• 780 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 5.5 mgIron
• 14 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the chili paste

• 8-10 dried Mathania or Kashmiri red chilies, stems removed
• 3 tbsp hot water
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns

For the curry

• 1 kg bone-in mutton (goat), cut into 5 cm pieces
• 4 tbsp ghee
• 2 bay leaves
• 4 green cardamom pods
• 3 cloves
• 1-inch cinnamon stick
• 1 large onion, finely sliced
• 1 tbsp ginger-garlic paste
• 1 cup whisked full-fat yogurt
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1.5 tsp salt, or to taste
• 2 tbsp chopped fresh coriander leaves for garnish

Directions

1. Soak the dried red chilies in hot water for 15 minutes, then blend with the coriander seeds, cumin, peppercorns, and 3 tbsp of the soaking water to form a smooth, thick paste.
2. Pat the mutton pieces dry with paper towels. Heat the ghee in a heavy-bottomed pan over medium-high heat and sear the meat in batches until lightly browned on all sides, about 6-8 minutes total; remove and set aside.
3. In the same pan, lower heat to medium and add the bay leaves, cardamom, cloves, and cinnamon; let them sizzle for 30 seconds until fragrant.
4. Add the sliced onion and cook, stirring often, until deep golden brown at the edges, about 8-10 minutes. Stir in the ginger-garlic paste and cook for 1 minute more.
5. Add the chili paste and turmeric; fry for 3-4 minutes until the oil begins to separate at the edges and the mixture turns a dark brick red.
6. Return the mutton to the pan and coat well with the spice base. Whisk the yogurt and stir it in gradually; simmer uncovered for 5 minutes to mellow the tang.
7. Add 1.5 cups hot water, bring to a brisk boil, then reduce heat to low, cover, and simmer gently for 50-60 minutes, or until the mutton is fork-tender and the gravy is thick and glossy.
8. Stir in the garam masala, adjust salt, and simmer uncovered for another 5 minutes. Garnish with chopped coriander and serve hot with bajra roti or steamed rice.

Cook’s Notes

• Mathania chilies give authentic color and medium heat; substitute with a mix of 6 Kashmiri chilies plus 2 Byadagi chilies if unavailable.
• For a smokier flavor, traditional recipes briefly smoke the mutton over cow-dung cakes or charcoal before cooking.
• Always sear the mutton dry, as any surface water prevents proper browning and deepens the gravy flavor.
• Full-fat, slightly sour yogurt balances the chili heat best and prevents the curry from tasting flat.
• Adjust chili quantity based on tolerance; the original Laal Maas was a hot dish, but dried chilies vary greatly in pungency.

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