Lal Maas: Mutton Curry From Rajasthan

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Lal Maas is an Indian curry recipe that is very popular in the Northern states of the country. It is a Rajasthani recipe that is royal in origin. Lal Maas literally means 'red meat'. This dish gets its name from its blazing red colour and extreme spiciness. This Indian curry is a recipe for the royals. The mutton curry used to be the treat of the royal kitchens in Rajputana. It was usually prepared after a particularly successful hunting session.

Lal maas is an extremely delicious mutton curry. However, there is a constraint to it. This Indian curry recipe is not for people who are unaccustomed to spicy food. It can burn your tongue with its hot spiciness. If you reduce the amount of chillies in it, then you would be betraying the original recipe and taste of Lal maas. So, it is better to have it only if you have the palate for its spiciness.

Serves: 6
Preparation Time: 10 minutes
Cooking Time: 45 minutes

Ingredients

• Mutton- 750 grams (medium sized pieces)
• Dry red chillies- 10 + 2
• Green cardamom- 2
• Black cardamom- 1(cracked)
• Peppercorns- 6
• Cloves- 3
• Cinnamon stick- 1 inch
• Cumin seeds- 1tsp
• Bay leaves- 2
• Garlic pod- 5 (chopped)
• Onions- 3 (sliced)
• Garlic-ginger paste- 1tbsp
• Curd- 1 cup
• Red chilli powder- 1tsp
• Coriander powder- 1tsp
• Ghee- 3tbsp
• Salt-as per taste

Procedure

1. Heat ghee in a deep bottomed pan. Preferably, the pan should be made of copper.

2. When the ghee starts steaming, add green cardamom, black cardamom, cloves, pepper, cinnamon stick, 2 dry red chillies, bay leaves and garlic.

3. Saute this seasoning on low flame for 2 minutes. Then add the chopped onions and saute on low flame for 6-7 minutes.

4. Meanwhile grind 10 dry red chillies into a thick paste in a blender. Add this paste to the pan after the onions turn brown.

5. Then add the mutton pieces along with red chilli powder and coriander powder into the pan. Cook for 5-6 minutes on medium flame.

6. Add curd and salt, cover and cook for 25 minutes. Add a few spoons of warm water if the gravy gets too dry.

Lal Maas is best complimented with thick Rajasthani rotis. You can also have it with pulao.