Name: Rajasthani Laal Maas
Prep time: 30 min
Cook time: 90 min
Total time: 150 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Goat Meat, bone-in pieces; ¼ cup Indian-Style Yogurt, whisked; 7½ Garlic, cloves, crushed into a coarse paste; 1½ Onion, finely sliced; 5 Dried Kashmiri Chilies, whole dry chillies (substitute for Mathania), soaked and ground to paste; 2 tbsp Ghee, authentic Laal Maas is always cooked in ghee, not oil; 1 Black Cardamom; 1½ Green Cardamom; 2 Cloves; ½ tsp Cumin Seeds; 1 tbsp Ground Coriander; 1 cup Water, hot; ¾ tsp Salt

2 hr 30 mintotal

2 hr hands-on30 min hands-off

Prep 30 min · Cook 1 hr 30 min

Serves: 2
Difficulty: Hard
Spice: Spicy

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Method

Marinate the mutton pieces with whisked curd, coriander powder, a portion of the crushed garlic, and a pinch of salt. Let it rest for 30 minutes.
30 min
Heat ghee in a heavy-bottomed pot or handi. Add the whole spices (black cardamom, green cardamom, cloves) and cumin seeds. Fry until fragrant.
Add the sliced onions and fry on medium heat until they turn a deep golden brown.
Add the remaining crushed garlic and sauté for a minute. Add the marinated mutton.
Increase the heat and 'Bhunao' (roast) the mutton vigorously for 10-15 minutes. The meat should change color and the moisture from the curd should evaporate.
10–15 min
Stir in the soaked red chilli paste. Cook for another 5-7 minutes until the vibrant red ghee separates and floats to the top.
5–7 min
Pour in the measured hot water and add salt. Bring to a boil, then reduce the heat to low.
Cover with a tight lid and slow-cook for about 1 hour (or pressure cook for 5-6 whistles) until the mutton is extremely tender and falls off the bone. Serve hot.
1 hr

How to tell it's done

Succulent, slow-cooked meat bathed in an unapologetically fiery, intensely red, and aromatic garlic-ghee gravy.

Getting it right

Tip

Laal Maas traditionally lacks tomatoes and turmeric. The intense flavor profile is solely balanced between the smoky heat of the chillies, the pungency of garlic, and the tartness of the curd.

What to serve it with

A royal dish that must be eaten with Bajra Roti (pearl millet flatbread) or thick Tandoori Roti to soak up the fiery red ghee.

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Ingredients