Rajasthani Laal Maas
A fiery and intensely flavorful Rajasthani mutton curry, Laal Maas is renowned for its vibrant red hue and rich, spicy taste. Traditionally made with tender lamb or goat meat slow-cooked in a gravy infused with dried Mathania red chilies, garlic, ginger, and yogurt, this dish offers a complex balance of heat and aromatic spices. It's a culinary emblem of Rajasthan, often associated with royal feasts and warrior traditions.
🧂 Ingredients
- 750 g Mutton (bone-in preferred)
- 15 Dried Mathania red chilies
- 2 medium Onions, finely chopped
- 2 tbsp Garlic paste
- 1 tbsp Ginger paste
- 200 ml Yogurt (plain)
- 4 tbsp Mustard oil
- 2 tbsp Ghee
- 1 tsp Cumin seeds
- 4 Cloves
- 1 Black cardamom
- 2 Green cardamom
- 1 inch Cinnamon stick
- 2 Bay leaves
- to taste Salt
- as needed Water
👨🍳 Instructions
- 1
Soak the dried Mathania red chilies in hot water for about 30 minutes until softened. Drain and grind them into a smooth paste, adding a little water if necessary.
💡 Tip: Using Mathania chilies is key for the authentic red color and smoky flavor. - 2
In a large bowl, combine the mutton pieces with yogurt, ginger paste, garlic paste, salt, and the Mathania chili paste. Mix well to coat the meat evenly. Marinate for at least 1 hour, or preferably overnight in the refrigerator.
💡 Tip: Marinating helps tenderize the meat and allows the flavors to penetrate. - 3
Heat mustard oil and ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add cumin seeds, cloves, black cardamom, green cardamom, cinnamon stick, and bay leaves. Sauté for about 30 seconds until fragrant.
💡 Tip: Using both mustard oil and ghee adds depth and aroma to the dish. - 4
Add the finely chopped onions and sauté until they turn light golden brown.
💡 Tip: Ensure onions are well-browned for a rich base. - 5
Add the marinated mutton to the pot and sear it on high heat for 4-5 minutes, stirring frequently, until browned on all sides.
💡 Tip: Searing the meat locks in juices and adds flavor. - 6
Add about 1 cup of water, bring to a simmer, then reduce the heat to low. Cover the pot tightly and let it cook for 1 to 1.5 hours, or until the mutton is tender. Stir occasionally and add more water if the gravy becomes too dry.
💡 Tip: Slow cooking is essential for tenderizing the mutton. - 7
Once the mutton is tender, check the consistency of the gravy. If it's too thin, simmer uncovered for a few more minutes to thicken. Adjust salt if needed.
💡 Tip: The gravy should be rich and slightly thick. - 8
Serve hot, traditionally with Bajra Roti (millet flatbread) or plain roti.
💡 Tip: Laal Maas is best enjoyed with a rustic bread that can soak up the flavorful gravy.
💡 Pro Tips
- ✓The heat of the Laal Maas can be adjusted by the number of chilies used. For a milder version, remove the seeds from the chilies before grinding.
- ✓Some recipes suggest adding a pinch of asafoetida (hing) for added flavor.
- ✓For an authentic smoky flavor, a traditional 'dhungar' method (smoking with charcoal) can be employed, though it's optional.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some variations include adding a tablespoon of coriander powder and cumin powder to the marinade.
- A small amount of tomato puree can be added for a slightly different flavor profile, though traditional recipes often omit tomatoes.