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Laal Maas (Rajasthani Red Mutton Curry)

Laal Maas (Rajasthani Red Mutton Curry) is a traditional Indian recipe (from Rajasthan) for a classic curry of goat meat (mutton) in a spiced onion and thick yoghurt gravy base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Rajasthani Red Mutton Curry (Laal Maas).

prep time

10 minutes

cook time

60 minutes

Total Time:

70 minutes

Serves:

3

Rating:

Tags : CurrySpice RecipesMilk RecipesIndian Recipes

Note that as in all Indian recipes that call for 'mutton' this recipe is actually made with goat meat. Laal maas (also laal maans (Hindi: लाल माँस) or Ratto Maans (in native Rajasthani: रत्तौ माँस) is a traditional Rajasthani curry made with Mutton ,Yogurt and Kashmiri Chilli Powder and spices. The name literally means ‘red mutton’. The gravy may be thick or liquid and is eaten with chapatis made out of wheat (usually eaten in summers) or bajra (a millet grown in Rajasthan and eaten in the winter months).

Ingredients:

500g Mutton (goat meat) (preferably on the bone), cut into pieces
250ml (1 cup) Thick Yoghurt / Curd
2 to 3 tbsp Kashmiri Chilli Powder
1 tbsp Coriander Powder
½ tsp Turmeric Powder/ Manjal Podi
500g Onion, sliced thinly
Salt to taste
3cm (1 in) piece Cinnamon Stick / Pattai
1 black cardamom pod
1 tbsp Ginger-Garlic Paste
4 tbsp Ghee

Method:

Mix together the curd, ginger-garlic paste, chilli powder, coriander powder and turmeric powder in a bowl. Set aside until needed.

Heat the ghee in a pressure cooker and add the cinnamon and black cardamom. Add in the onions and salt and fry for about 10 minutes, until golden brown.

Add the mutton and turn to coat in the onions, frying until nicely browned all over. Now pour over the curd mixture and toss to fry until the mixture darkens.

Add in 500ml (2 cups) water and mix well.

Secure the lid on the pressure cooker, bring to full pressure and cook for 25 minutes. Turn off the heat and allow the pressure to reduce naturally.

Open the pressure cooker and serve.