Laal Maas is a traditional Rajasthani mutton curry known for its fiery red color and rich, spicy flavor. This dish has a long history and is a staple in Rajasthani cuisine. The name “Laal Maas” literally translates to “Red Meat,” referring to the vibrant red color from the Mathania chilies used in its preparation.
Originally, Laal Maas was made with game meat like wild boar or deer, but today it is commonly made with mutton. The dish is cooked with a blend of yogurt, garlic, and a variety of spices, creating a complex and flavorful curry. The key to a perfect Laal Maas lies in the use of Mathania chilies, which provide the dish with its signature heat and color.
Laal Maas Recipe
Ingredients
For the Marination:
- 1 kg mutton curry cuts
- 2 tbsp ginger-garlic paste
- 1 tsp salt
For the Chili Paste:
- 20 Mathania red chilies or Kashmiri red chilies, soaked and ground to a paste
For the Curry:
- 4 tbsp ghee or mustard oil
- 2 black cardamoms
- 3-4 green cardamoms
- 1 inch cinnamon stick
- 3-4 cloves
- 2 bay leaves
- 4 medium onions finely chopped
- 1 cup yogurt whisked
- 2 tsp cumin powder
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Step 1: Marinate the Mutton
- In a large bowl, mix the mutton with ginger-garlic paste and salt.
- Let it marinate for at least 1 hour in the refrigerator.
Step 2: Prepare the Chili Paste
- Soak the Mathania red chilies in warm water for about 30 minutes.
- Grind the soaked chilies into a fine paste using a blender.
Step 3: Cook the Curry
- Heat ghee in a large pot or pressure cooker.
- Add black cardamoms, green cardamoms, cinnamon stick, cloves, and bay leaves. Sauté until fragrant.
- Add the finely chopped onions and cook until they turn light brown.
- Add the marinated mutton and sauté on high heat for 4-5 minutes.
- Add the chili paste and cook for another 8-10 minutes to remove the rawness of the chilies.
- In a bowl, mix the whisked yogurt with cumin powder, coriander powder, and turmeric powder.
- Add the yogurt mixture to the pot and stir well. Cook for 5-6 minutes on high flame.
- Add enough water to cover the mutton. Cover and cook on low flame until the mutton is tender. This can take about 1-2 hours, depending on the quality of the mutton. If using a pressure cooker, cook for 7-8 whistles.
- Once the mutton is cooked, check the consistency of the gravy. If it’s too thick, add a little more water and simmer for a few more minutes.
- Garnish with fresh coriander leaves and serve hot
Tips and Information
- Mathania Chilies: These chilies give Laal Maas its distinctive color and flavor. If you can’t find them, Kashmiri red chilies are a good substitute.
- Marination: Marinating the mutton helps to tenderize it and infuse it with flavor.
- Cooking Time: The cooking time can vary based on the quality of the mutton. Ensure the meat is tender before serving.
Making Laal Maas at home allows you to enjoy this authentic Rajasthani dish with fresh ingredients. Whether you’re familiar with Indian cuisine or trying it for the first time, Laal Maas is sure to impress with its bold flavors and rich history.