Slow-cooked mutton curry in a dark clay pot with curry leaves and green chillies

RajasthaniMuttonSlow cooked

Mutton Rajasthani Laal Maas

Name: Mutton Rajasthani Laal Maas, fiery red curry
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 2 h
Yield: 4 servings
Cuisine: Rajasthani
Ingredients: 900 g Premium Mutton Curry Cut, bone-in; 4 tbsp Mustard oil; 3 tbsp Pure desi ghee; 4 Green cardamom; 2 Black cardamom; 6 Cloves; 2 Bay leaves; 1 tsp Black peppercorns; 1 Cinnamon stick; 3 Onions, thinly sliced; 20 Garlic cloves, crushed to a paste; 12 Mathania or Kashmiri red chillies, soaked 20 minutes and ground; 2 tbsp Coriander powder; ½ tsp Turmeric; 1 cup Thick whisked curd; Salt (to taste); 1 tbsp Ghee, for the final tempering; Fresh coriander, chopped (a handful)

Bone-in mutton slow cooked in ghee, garlic and Mathania chillies until the oil turns red. Serve with bajra roti or steamed rice.

Total time

2 h

25 m hands-on

Serves

generously

Difficulty

Medium

patience, not skill

Heat

Fiery

tame it with less chilli

Raw materials

The Meatigo cut this recipe is built on. Two packs make the 900 g you need for four. Everything else is pantry.

Fresh bone-in mutton curry cut pieces on a white plate

Premium Mutton Curry Cut

450 g · 2 packs · 8% off

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Method

Seven steps. The chilli paste and a slow flame do all the work.

01
Marinate the mutton
Rub the mutton with the curd, half the garlic paste, the turmeric and a little salt. Rest it for 30 minutes while you soak and grind the chillies.
02
Heat the fats
Heat the mustard oil in a heavy pot until it smokes lightly, then lower the flame and add the ghee. Add all the whole spices and let them crackle for 30 seconds.
03
Brown the onions
Add the sliced onions and cook, stirring, until deep golden brown. Add the remaining garlic paste and fry for 2 minutes.
04
Sear the mutton
Add the marinated mutton and cook on a high flame for 8 to 10 minutes, stirring often, until it changes colour and the juices dry up.
05
Add the chilli paste
Lower the flame. Stir in the ground chillies and coriander powder, and cook for 5 minutes until the oil begins to separate at the edges.
06
Cook slow and covered
Pour in 1 cup of hot water, cover tightly and cook on the lowest flame for 60 to 75 minutes, stirring now and then, until the mutton is tender and the gravy is glossy and red.
07
Finish and rest
Heat the last tablespoon of ghee, pour it over the curry and scatter the coriander. Rest for 10 minutes before serving with bajra roti or rice.

Questions

Is Laal Maas always very spicy?+

It is traditionally fiery, but Mathania chillies give colour more than heat. Use fewer chillies, or Kashmiri chillies, for a milder curry.

Which mutton cut is best for Laal Maas?+

Bone-in curry cut. The bones flavour the gravy and the mix of lean meat and fat keeps the pieces juicy through long cooking.

Can I make it in a pressure cooker?+

Yes. After searing and adding the chilli paste, pressure cook for 6 to 7 whistles, then simmer open for 10 minutes to thicken the gravy.

Why no tomato in Laal Maas?+

The traditional version gets its colour and tang from chillies, garlic and a little curd, so tomatoes are left out.

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Fresh bone-in mutton, delivered in 90 minutes.

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