Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Rajasthani Laal Maas
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.
Method
25m1h 35m2h
- Blend soaked red chillies garlic and ginger with a splash of water to make a smooth paste.
- Heat ghee in a heavy pot and add bay leaf cloves and cardamom for 30 seconds.
- Add sliced onions and cook over medium heat until deep golden brown.
- Add mutton pieces and sear for 6 to 8 minutes until lightly browned.
- Stir in chilli garlic paste and cook for 3 minutes while stirring.
- Add coriander powder cumin powder turmeric and kashmiri chilli powder then cook for 1 minute.
- Lower heat and add whisked yoghurt gradually stirring continuously to avoid splitting.
- Pour in hot water add salt and bring to a steady simmer.
- Cover and cook on low heat for 70 to 80 minutes until mutton is tender and sauce is thick.
- Finish with garam masala and black pepper then rest for 10 minutes before serving.
Ingredients
- 250g Yoghurt full-fat whisked
- Black Pepper, to taste
- 4 Cloves
- 20g Ginger fresh roughly chopped
- 4 Green cardamom
- 25g Garlic cloves peeled
- 900g Mutton bone-in cut into medium pieces
- 10ml Kashmiri Chilli Powder
- 2 Bay Leaf
- 500ml Water hot
- 300g Onions thinly sliced
- 2ml Turmeric
- 5ml Cumin powder
- 10ml Coriander powder
- 5ml Garam Masala
- 45ml Ghee
- 12 Dried red chillies mathania style or byadgi soaked
- Salt, to taste
Notes
Use bone-in mutton for best flavour and body in the gravy.
Adjust chilli quantity to control heat while keeping the classic laal maas profile.
Let the curry rest for 10 minutes before serving so flavours settle.
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