Rajasthani Laal Maas (Spicy Mutton Curry)
A bold and fiery traditional Rajasthani mutton curry known for its deep red color and intense spice made with red chilies, yogurt, and aromatic spices, slow-cooked to tender perfection.
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Ingredients
- 1 kgmutton (bone-in pieces)
- 3 tbspmustard oil
- 2 largeonions (thinly sliced)
- 2 tbspginger-garlic paste
- 1 cupHung curd (thick yogurt)
- 3 tbspred chili powder (preferably Kashmiri)
adjust for heat preference
- 1 setwhole spices (cinnamon stick, cloves, black cardamom)
1 cinnamon stick, 3 cloves, 1 black cardamom pod
- 0 ½ tspturmeric powder
- 2 tspsalt
- 2 cupswater
- 2 tbspfresh coriander leaves
chopped for garnish
Instructions
Heat mustard oil in a heavy-bottomed pot over medium heat until smoking point is reached. Reduce to medium-low heat.
Add whole spices (cinnamon, cloves, black cardamom) and sauté for 30 seconds to release aroma.
Add sliced onions and cook slowly until golden brown, about 15-20 minutes, stirring occasionally to prevent burning.
Add ginger-garlic paste and sauté for 2-3 minutes until raw smell disappears.
Mix in the thick hung curd, red chili powder, turmeric, and salt. Cook the masala on low heat for 5-7 minutes until oil starts separating.
Add mutton pieces and stir well to coat them with the masala. Sear the meat for about 5 minutes on medium-high heat.
Add water, bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours, or until mutton is tender, stirring occasionally and adding water if needed.
Once cooked, increase heat to medium and cook uncovered for another 10 minutes to thicken the gravy to desired consistency.
Garnish with chopped fresh coriander leaves.
