Laal Maas

Name: Laal Maas
Yield: 4 servings
Cuisine: Indian
Ingredients: 800g mutton or goat on the bone; 15 dried red chillies (Mathania or Kashmiri), soaked and ground; 200g yoghurt; 3 onions, sliced; 10 cloves garlic, crushed; Coriander powder, cloves and black cardamom; 5 tbsp ghee

लाल मांस/LAHL MAHS/

Also known as: Lal Maas, Rajasthani Red Mutton Curry

About this dish

A fiery Rajasthani mutton curry coloured deep red with Mathania chillies, garlic and yoghurt, often smoked with charcoal.

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Ingredients

🐑800g mutton or goat on the bone

🌶️15 dried red chillies (Mathania or Kashmiri), soaked and ground

🥛200g yoghurt

🧅3 onions, sliced

🧄10 cloves garlic, crushed

🌿Coriander powder, cloves and black cardamom

🧈5 tbsp ghee

Method

Serves 4

Marinate the meat in yoghurt, chilli paste, garlic and salt for 2 hours.

Fry the whole spices and onions in ghee until deep golden.

Add the meat and its marinade and cook on high heat, stirring, until the oil separates.

Add water and simmer covered for 1.5 hours until tender.

Optionally smoke with a hot coal and ghee in a small bowl inside the covered pot. Serve with bajra roti.

✓ What Makes it Authentic

Laal maas ('red meat') was a dish of Rajput royal hunts; it's one of Rajasthan's most famous and spiciest dishes.

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