Laal Maas (Rajasthani Fiery Red Mutton Curry)
Local name: लाल मांस
In short: Goat or lamb braised on the bone in a fiery red paste of dried chilies and garlic with yogurt and ghee, until the oil floats red on top. It takes about 2 h 15 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 1 h 50 min
- Resting
- 1 h
- Total
- 2 h 15 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 470 kcal
Laal maas is Rajasthan's fiery red mutton curry, traditionally made with local mathania chilies, plenty of garlic and no tomato. The color comes from the chilies, the richness from ghee and the sourness from yogurt. The meat cooks slowly on the bone until the oil floats red on top. This home version blends mild Kashmiri chilies with a few hot ones, so you can control the heat. Serve it with bajra roti or plain rice.
Instructions
- Drain the soaked chilies and grind them to a smooth paste with a little water. Grind the garlic to a paste as well. Mix the meat with the yogurt, half of each paste and 1/2 tsp salt. Marinate for 1 hour, or overnight in the fridge.
- Heat the ghee and oil in a heavy pot over medium heat. Add the cloves, both cardamoms, cinnamon and bay leaves for 30 seconds, then the onions. Cook for 12 to 15 minutes, stirring, until deep golden brown.
- Add the remaining garlic paste for 1 minute, then the remaining chili paste, coriander, cumin and turmeric. Cook for 3 minutes, splashing in water if it sticks.
- Add the marinated meat and cook over medium-high heat for 10 minutes, stirring, until the meat is browned and the oil begins to separate.
- Add 3/4 tsp salt and the hot water and bring to a simmer. Cover and cook on low for 1 hour 15 minutes to 1 1/2 hours, stirring now and then, until the meat is very tender.
- Uncover and simmer for 10 minutes until the sauce thickens and red oil floats on top. Rest for 10 minutes, then serve with bajra roti, phulka or rice.
Tips
- Control the heat with your choice of chilies. Kashmiri chilies give color with little heat, so use more of them and just two hot ones. Removing the seeds lowers the heat further.
- Goat is traditional, and lamb shoulder also works and cooks a little faster. In a pressure cooker, cook 25 minutes at high pressure after browning, then reduce the sauce uncovered.
Questions and answers
Is laal maas very spicy?
Traditionally it is quite hot. This version is balanced, since most of the chilies are mild Kashmiri ones. Use fewer hot chilies for a milder curry.
What do you serve with laal maas?
Bajra (pearl millet) roti is the classic partner. Plain rice, phulka, sliced raw onion and lemon wedges also go well.
Why does laal maas have no tomato?
The red color comes from the chilies and the sourness from yogurt, so tomato is not part of the traditional recipe.
How long does it take to make Laal Maas (Rajasthani Fiery Red Mutton Curry)?
About 2 h 15 min in total: 25 min of preparation and 1 h 50 min of cooking.
How many calories are in Laal Maas (Rajasthani Fiery Red Mutton Curry)?
About 470 kcal per serving, with 28 g of protein, 9 g of carbohydrates and 36 g of fat. These values are estimates.
Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 9 g |
| Fat | 36 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 750 mg |
Estimated values, calculated from the ingredients.
