Rajasthani Laal Maas
Indian Recipes

Rajasthani Laal Maas

Classic
serves 4

Rajasthani laal maas is a bold mutton curry known for deep heat and rich savoury flavour. Traditionally linked with Rajput cooking this dish uses dried red chillies garlic and warming spices to build a vivid red sauce.

Slow simmering makes the meat tender while the yoghurt rounds out the heat. Serve with steamed rice or plain roti for a satisfying family meal.

Curry
25 mins prep1 hr 35 mins cook2 hrs total

  1. Blend soaked red chillies garlic and ginger with a splash of water to make a smooth paste.

  2. Heat ghee in a heavy pot and add bay leaf cloves and cardamom for 30 seconds.

  3. Add sliced onions and cook over medium heat until deep golden brown.

  4. Add mutton pieces and sear for 6 to 8 minutes until lightly browned.

  5. Stir in chilli garlic paste and cook for 3 minutes while stirring.

  6. Add coriander powder cumin powder turmeric and kashmiri chilli powder then cook for 1 minute.

  7. Lower heat and add whisked yoghurt gradually stirring continuously to avoid splitting.

  8. Pour in hot water add salt and bring to a steady simmer.

  9. Cover and cook on low heat for 70 to 80 minutes until mutton is tender and sauce is thick.

  10. Finish with garam masala and black pepper then rest for 10 minutes before serving.

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