Laal Maas (Rajasthani Red Mutton)

Laal maas ('red meat') was once a hunters' dish of the Rajput kings. Today it is made with goat or lamb, cooked slowly with lots of dried red chillies, garlic and yoghurt.

The colour comes from the chillies – Kashmiri chillies give the red without too much heat, so mix them with hotter ones to your taste. Serve with bajra roti or plain rice.

• Serves 4
• Prep 20 min
• Cook 90 min
• gluten-free · Spicy
• Famous in Rajasthan

Ingredients

• 800 g goat or lamb on the bone, in pieces
• 15 dried Kashmiri chillies + 3–5 hot dried chillies, soaked in hot water
• 200 g thick yoghurt, whisked
• 12 garlic cloves
• 4 tbsp ghee (or mustard oil)
• 2 onions, finely sliced
• 4 green cardamom, 2 black cardamom, 4 cloves, 2 bay leaves
• 1 tsp cumin seeds
• 2 tsp coriander powder
• ½ tsp turmeric
• Salt
• Optional for smoke: a piece of charcoal and 1 tsp ghee

Method

1. Grind the soaked chillies with the garlic and a little soaking water to a smooth red paste.
2. Mix the meat with the yoghurt, half the chilli paste, turmeric and 1 tsp salt. Set aside for 30 minutes.
3. Heat the ghee in a heavy pot. Add the whole spices and cumin, then the onions, and fry until golden brown.
4. Add the remaining chilli paste and coriander powder and fry for 3–4 minutes until the ghee turns red.
5. Add the meat with its marinade and fry on high heat for 8–10 minutes.
6. Add 300 ml hot water, cover and cook on low heat for 60–75 minutes until the meat is very tender and the gravy thick.
7. Optional smoke: put a hot piece of charcoal in a small steel bowl on top of the curry, pour the ghee on it, close the lid for 2 minutes.

Tip: Take the seeds out of the chillies for colour without heat.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.