Laal Maas

Name: Laal Maas
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 800 g mutton; 20 mathania chilies; 200 g yogurt; 4 tbsp ghee; 1 tbsp garlic paste; 1 tsp coriander powder; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Laal Maas hails from the arid plains of Rajasthan, where it transforms everyday gatherings into occasions of delight. Traditionally enjoyed during festive times and family celebrations, this fiery mutton curry reflects the robust spirit of its homeland. Passed down through generations, the recipe captures the essence of Rajasthani culinary wisdom, with each cook adding their own touch of warmth and hospitality.

Expect an intense symphony of heat and depth, with the mathania chilies imparting a vibrant red hue and a searing spice that is beautifully mellowed by creamy yogurt. The generous use of ghee coats the mutton in a luxurious richness, while the coriander powder adds a hint of earthiness. This dish demands to be shared, its bold flavors best appreciated in the company of good friends and family.

Ingredients

800 gmutton
20mathania chilies
200 gyogurt
4 tbspghee
1 tbspgarlic paste
1 tspcoriander powder
to tastefine sea salt

Method

Begin by preparing the mathania chilies. Soak 20 mathania chilies in warm water for about 15 minutes to soften them. Once softened, grind them into a smooth paste using a little water if necessary. This paste will give the Laal Maas its signature red color and heat.
In a large bowl, combine 800 g of mutton with the chili paste, 1 tbsp garlic paste, 1 tsp coriander powder, and fine sea salt to taste. Mix thoroughly to ensure the meat is evenly coated with the spices. Let the mutton marinate for at least 30 minutes to allow the flavors to penetrate.
Heat 4 tbsp of ghee in a heavy-bottomed pot or deep pan over medium-high heat. Once the ghee is hot and shimmering, add the marinated mutton pieces in batches. Brown the meat on all sides, ensuring each piece develops a deep, rich color. This step is crucial for building flavor, so take your time to achieve a good sear.
Once all the mutton pieces are browned, return them to the pot. Lower the heat to medium and add 200 g of yogurt, stirring well to combine. The yogurt will help tenderize the meat and balance the heat of the chilies.
Cover the pot with a tight-fitting lid and let the mutton braise gently. Stir occasionally and check that the sauce is not sticking to the bottom. Continue cooking until the mutton is tender and the sauce has thickened, turning a deep red color and releasing a rich aroma.
Taste the dish and adjust the salt if necessary. The flavors should be well-balanced, with a noticeable heat from the chilies and a slight tang from the yogurt.
Serve the Laal Maas hot, accompanied by rice, bread, or a fresh salad. The dish should be rich and aromatic, perfect for sharing with family and friends.