Laal Maas: The Fiery Mutton Curry That Defines Rajasthan
🥘 Ingredients
- 1 kgMutton (Bone-in)
- 15-20 (soaked and ground to paste)Mathania Red Chilies
- 1/2 cupMustard Oil
- 1 cupThick Curd
- Black Cardamom, Cinnamon, Cloves, Bay leafWhole Spices
- 3 tbsp (Laal Maas needs lots of garlic)Garlic Paste
👨🍳 Instructions
Step 1 (Chili Paste): Soak the Mathania chilies in warm water for 30 minutes, then grind them into a fine, bright red paste.
Step 2 (Marination): Marinate mutton with curd, half the chili paste, and salt for 2 hours.
Step 3 (Cooking): Heat mustard oil until it smokes. Add whole spices and garlic paste. Sauté until golden.
Step 4 (Searing): Add the marinated mutton. Sear on high heat for 10 minutes to lock in the juices.
Step 5 (Slow Cook): Add the remaining chili paste and a little water. Cover and slow cook on low heat for 45-60 minutes until the meat is tender and the oil separates.
Step 6 (The Smoke): Place a piece of burning charcoal in a small bowl inside the pot. Drizzle ghee and cover for 2 minutes for that authentic "Jungli" smoky flavor.
Step 7 (Serving): Serve with Bajra Roti or Steamed Rice.
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