Rajasthani Laal Maas Classic

Be the first to rate

(No Ratings Yet)

Loading...

A fiery Rajasthani mutton curry made with dried red chilies, yogurt, and whole spices, characterized by its deep crimson color and bold heat. Traditionally cooked by the Rajput warriors of Rajasthan, this dish is best paired with bajra roti or steamed rice.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 32 gFat
• 13 gSaturated Fat
• 9 gCarbs
• 3 gFiber
• 5 gSugar
• 38 gProtein
• 820 mgSodium
• 640 mgPotassium
• 160 mgCalcium
• 5.5 mgIron
• 28 mgVitamin C
• 1850 mcgVitamin A

Ingredients

For the red chili paste

• 18-20 dried Mathania or Kashmiri red chilies, stems removed
• 3 tablespoons warm water
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 4 whole cloves
• 1-inch cinnamon stick
• 4 green cardamom pods

For the mutton and marinade

• 1 kg bone-in mutton, cut into 2-inch pieces
• 1 cup plain whole-milk yogurt, whisked
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 tablespoon freshly ground black pepper
• 1 tablespoon salt

For the gravy

• 4 tablespoons ghee or mustard oil
• 2 large onions, finely sliced
• 2 tomatoes, pureed
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon garam masala powder
• 2 dried bay leaves
• 4 whole black peppercorns
• 1 cup hot water

For finishing

• 2 tablespoons fresh coriander leaves, chopped
• 1 tablespoon ginger, julienned
• 1 teaspoon garam masala for dusting

Directions

1. Soak the dried red chilies in warm water for 20 minutes, then drain and blend with cumin, coriander, cloves, cinnamon, and cardamom into a smooth paste using a splash of water; set aside.
2. In a large bowl, combine the mutton pieces with yogurt, ginger-garlic paste, turmeric, black pepper, and salt. Cover and marinate for at least 30 minutes at room temperature or 2 hours in the refrigerator.
3. Heat ghee in a heavy-bottomed pan over medium heat. Add bay leaves and black peppercorns, then fry the sliced onions until deep golden brown, about 12-15 minutes.
4. Add the reserved red chili paste and cook for 4-5 minutes until the oil begins to separate and the raw chili aroma disappears.
5. Stir in the tomato puree and Kashmiri chili powder, cooking until the mixture thickens and leaves the sides of the pan, about 6-8 minutes.
6. Add the marinated mutton along with any juices and sear on high heat for 5-6 minutes until the meat is lightly browned and coated in the spice base.
7. Pour in 1 cup of hot water, cover, and simmer on low heat for 45-55 minutes until the mutton is fork-tender and the gravy has thickened to a rich, glossy consistency.
8. Stir in the garam masala powder, adjust salt, and simmer uncovered for another 5 minutes to concentrate the flavors.
9. Garnish with fresh coriander, julienned ginger, and a final dusting of garam masala before serving hot.
10. Serve with bajra roti, steamed rice, or missi roti alongside sliced onions and lemon wedges.

Cook’s Notes

• Mathania red chilies are traditional and give authentic color and flavor; substitute with a mix of Byad and Kashmiri chilies if unavailable.
• Bone-in mutton shoulder or leg works best for depth of flavor and tender texture after slow simmering.
• For a milder version, reduce dried chilies to 10-12 and remove some seeds before blending.
• The dish tastes even better the next day as the spices mellow and meld together overnight in the refrigerator.
• Always cook the chili paste thoroughly before adding yogurt or meat to avoid a raw, bitter taste.

You might also like

Asian

Kashmiri Sweet Saffron Rice Pilaf

Asian

Avial Kerala Coconut Classic

Asian

Prawn in Coconut Milk Curry (Bengali Style)

Asian

Mumbai-Style Spiced Vegetable Mash with Buttered Rolls