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Laal maas
Fiery red mutton curry
Laal maas (लाल मांस) — Rajasthani mutton in a fiery red chilli, garlic and yogurt gravy
Laal maas grew out of the Rajput hunting tradition in the desert country around Jodhpur and Jaisalmer, where game was cooked with plenty of garlic and red chillies to carry it. Today it's made with goat or lamb and is the dish Rajasthanis cook for a winter feast, served with bajra roti or plain rice and a bowl of yogurt to cool things down. The fierce colour comes from Mathania chillies, grown near Jodhpur, which are deep red, aromatic and properly hot. Some cooks finish it with a burning coal set in the pot to give it a smoky edge, an optional step included here. Chef's tip: soak and grind the dried chillies to a paste instead of using chilli powder; it gives the deep red colour and a rounder heat that doesn't scorch.
- Total time
- 140 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the chilli paste
- 15 dried red chilliesMathania, or a mix of 10 Kashmiri and 5 hotter ones, stalks removed
- 12 cloves garlic
For the curry
- 2 ¼ lb bone-in mutton (goat) or lambcut into 5 cm pieces
- 9 oz plain yogurtwhisked
- 6 tbsp ghee or mustard oil
- 5 cloves
- 3 onionsthinly sliced
- 1 tbsp ground coriander
- ½ tsp ground turmeric
- 1 ½ tsp salt
- 2 cups hot water
- 2 tbsp fresh coriander (optional)chopped
- 1 piece of lump charcoal (optional)for smoking (dhungar)
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Method
0/9 doneStep 1: Soak 15 dried red chillies in hot water for 20 minutes, then blend with 12 cloves garlic and 3–4 tbsp of the soaking water to a smooth paste.
20 minStep 2: Mix 2 ¼ lb bone-in mutton (goat) or lamb with 9 oz plain yogurt and half the chilli paste. Cover and marinate in the fridge for at least 1 hour, or overnight.
60 minStep 3: Heat 6 tbsp ghee or mustard oil in a heavy pot over a medium-high heat. Add 5 cloves, 2 black cardamom, 4 green cardamom and 2 bay leaves and fry for 30 seconds.
Step 4: Add 3 onions and fry over a medium heat for 12–15 minutes, until golden brown.
15 minStep 5: Add the remaining chilli paste and fry over a medium-low heat for 4–5 minutes, stirring all the time, until it darkens and the ghee turns red. Common mistake: frying the chilli paste over a high heat; it burns in seconds and turns the curry harsh and bitter. Splash in a little water if it catches.
5 minStep 6: Add the mutton and its marinade with 1 tbsp ground coriander, ½ tsp ground turmeric and 1 ½ tsp salt. Fry over a medium-high heat for 10 minutes, turning, until the liquid has mostly evaporated and the meat is coated in red masala.
10 minStep 7: Pour in 2 cups hot water, bring to a boil, then cover and simmer over a low heat for 70–80 minutes, stirring every 15 minutes, until the meat pulls easily from the bone and the gravy is thick with red ghee on top. (Or pressure-cook for 5–6 whistles.)
80 minStep 8: Optional smoking: hold 1 piece of lump charcoal with tongs over a gas flame for 4–5 minutes until glowing. Put it in a small steel bowl set on top of the curry, drizzle 1 tsp ghee over it and cover the pot tightly for 3 minutes. Remove the bowl and coal carefully. Never do this without good ventilation.
8 minStep 9: Taste for salt, scatter over 2 tbsp fresh coriander and serve with bajra roti or rice.
Nutrition per serving
- Calories
- 510 kcal
- Protein
- 45 g
- Carbs
- 12 g
- Fat
- 31 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does laal maas take?
- About 140 minutes in total: 30 minutes to prepare and 110 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of plain yogurt?
- Sour cream or buttermilk, same amount.
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