Indian
Laal Maas
A fiery Rajasthani mutton curry cooked with Mathania red chillies, garlic, yogurt, and whole spices. The gravy is deep red, smoky, and rich, with tender pieces of meat clinging to the masala.
Ingredients
- Bone-in mutton, cut into medium pieces500g
- Dried Mathania red chillies10 to 12
- Hot water1 cup
- Mustard oil3 tbsp
- Ghee1 tbsp
- Green cardamom pods3
- Black cardamom pod1
- Cloves4
- Cinnamon stick1 inch
- Bay leaf1
- Cumin seeds1 tsp
- Onion, finely sliced1 medium
- Garlic cloves10
- Ginger1 inch piece
- Thick plain yogurt, whisked1/2 cup
- Coriander powder1 tsp
- Turmeric powder1/4 tsp
- Salt1 tsp, or to taste
- Water1 to 1 1/2 cups
- Fresh coriander leaves, chopped1 tbsp
Method
- Remove the stems from the dried chillies, shake out some seeds if you prefer less heat, and soak the chillies in 1 cup hot water for 20 minutes.
- Grind the soaked chillies with garlic, ginger, and 2 to 3 tablespoons of the soaking water to make a smooth red paste.
- Heat mustard oil in a heavy kadai or thick-bottomed pot until it just begins to smoke, then lower the heat and add the ghee.
- Add green cardamom, black cardamom, cloves, cinnamon, bay leaf, and cumin seeds, and let them crackle for a few seconds.
- Add the sliced onion and cook on medium heat until golden brown, stirring often so it colours evenly.
- Add the mutton pieces and sear for 8 to 10 minutes until the meat is browned and the juices begin to reduce.
- Add the red chilli-garlic paste and bhunao for 6 to 8 minutes, stirring continuously, until the oil starts to separate from the masala.
- Lower the heat and add the whisked yogurt a spoonful at a time, stirring well after each addition so it does not split.
- Add coriander powder, turmeric, and salt, then cook the masala for 5 minutes until it thickens and smells roasted.
- Add 1 to 1 1/2 cups water, stir well, cover, and simmer on low heat for 60 to 75 minutes until the mutton is tender, stirring occasionally.
- Uncover and simmer for another 5 to 10 minutes to reduce the gravy until glossy and thick enough to coat the meat.
- Rest the laal maas for 10 minutes, garnish with chopped coriander, and serve hot with bajra roti, tandoori roti, or steamed rice.
Common questions
Can I substitute regular dried red chillies for Mathania chillies in Laal Maas?
Yes, use Kashmiri dried red chillies for color plus a small amount of hot chilli for heat if needed. Mathania gives a distinct deep red color and sharp heat, so taste and adjust carefully after soaking and grinding.
How long should I cook the mutton so it turns tender?
After adding the masala, cook covered on low heat until the mutton is tender, usually 60 to 90 minutes depending on the cut and age of the meat. Add splashes of hot water only if the pan looks dry.
What are the most common mistakes when making Laal Maas?
The biggest mistakes are burning the whole spices, cooking the onions too dark, skipping the bhunao until oil separates, and adding yogurt too fast so it splits. Keep the heat moderate and stir often for a smooth curry.
How should I store leftover Laal Maas?
Cool it completely, then refrigerate in an airtight container for up to 3 days. It tastes even better the next day. Reheat gently on low heat with a splash of water to loosen the sauce and avoid drying the meat.
What should I serve with Laal Maas?
Serve it hot with bajra roti, missi roti, or plain naan. It also pairs well with steamed rice if you want something milder. Add onion rings, lemon wedges, and a little fresh coriander on the side.