Rajasthani Laal Maas (Red Mutton Curry)
- 500 gms mutton on bone
- 4 tbsp mustard oil
- 2 medium onions finely sliced
- 1 tbsp ginger garlic paste
- 1/2 tsp garam masala
- Salt to taste
- 6-8 Mathania chillies or Kashmiri red chillies de-seeded
- 2 tbsp ginger garlic paste
- 2 tbsp cumin powder (jeera)
- 2 tbsp coriander powder (dhania)
- 1/2 tsp turmeric powder
- 1/2 cup curd
- 1 1/2 tsp salt
- 5 green cardamoms
- 2 black cardamoms
- 5 cloves
- 1" pc cinnamon
- 1 bay leaf
- To begin, soak the red chillies in warm water for 2-3 hours or overnight. The original recipe uses the Mathania chillies. If they are not available, you can use Kashmiri red chillies that I have used. Just make sure they are de-seeded. Once softened, add about 2 tbsp of water and blend into a smooth paste. Keep aside.
- To marinate, take the mutton in a large bowl. Add the curd, ginger garlic paste, cumin powder, coriander powder, turmeric powder and salt.
- Add the red chilli paste. Mix until the mutton pieces are well coated. Keep aside to marinate for at least half an hour.
- Heat mustard oil in a pan to the smoking point and let it cool a bit. Add in a bay leaf and the whole garam masala. Saute until they crackle.
- Add in the finely sliced onions and saute until translucent. Add in ginger garlic paste and saute for a minute.
- Add in the marinated mutton and sear on high heat until the oil starts appearing.
- Add enough water. Check the salt and add more in required. Cook until the mutton is tender. You can also pressure cook it for 4-6 whistles depending on the size of the mutton pieces.
- Once cooked, add in ½ tsp garam masala powder for added flavor.
- The Rajasthani Laal Maas is ready to serve. Garnish with chopped coriander leaves and garam masala. Serve with bajre ka rotlas or chappatis.
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