Laal Maas

Laal Maas is a dish from my home town, Jodhpur. The dish mainly originated from the Rajput Royal families who’d proudly cook the animals they have hunted or cook for their families at leisure hours and this used to be their specialty.

Laal Maas is still very popular and from the royal homes has reached various Jodhpur restaurants who make this dish in amazing ways, adding their own flavors while keeping the recipe close to the original one. This is my version of what I gathered from the flavors I had tasted at different places. A lot of times, people from other regions feel that Laal Maas is a local cuisine cooked in every household that enjoys nonvegetarian food, like the Muslim community. Sadly, that ain’t true. The fact is that this dish is barely made in any Muslim home and is solely a recipe from the Royal Cuisine of Jodhpur, Rajasthan.

I usually boil the meat chunks before I start cooking the curry. I feel that reduces the cooking time for mutton and also helps the spices soak in more easily, making the mutton juicier and spicier.

This curry is made using Ghee, oodles of ghee. Rajasthani love using Ghee for all their lavishly cooked food and we take a lot of pride in that, but I mixed up little oil with Ghee because these days it’s tough to cook and digest pure ghee, but if you are daring enough you can always choose to cook using only ghee and similarly if you are a health freak like Mr. Parveez, you can cook using only oil and just add a teaspoon of Ghee for the fragrance.

This recipe is pretty easy and can be easily made by beginners and the flavors are super delicious.

Print Recipe

Laal Maas

Spicy Mutton curry from Jodhpur

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Rating: 5
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Cuisine

Indian, Mughlai

Prep Time

15 minutes

Cook Time

20 minutes

Passive Time

40 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 Kg Mutton [ with bones]
• 4 No. cloves
• 4 No. Green cardamom
• 1 No. Cinnamon stick
• 1/2 tsp Fennel seed
• 2 No. Bay leaves
• 1/4 tsp Black cumin seeds
• 2 No. Onions medium size, chopped
• 3 tbsp Ginger garlic paste
• 1 tsp Coriander powder
• 1.5 tsp Red chili powder
• 1/2 tsp Turmeric Powder
• 1/2 tsp Fennel powder
• Salt More or less according to your taste
• 2 No. Tomatoes
• 5 No. Dry red chilies
• 1 cup Yogurt
• 7-8 No. small green chilies
• 1/2 cup olive oil
• 3 tbsp Ghee Less if you want

Cuisine Indian, Mughlai Prep Time 15 minutes Cook Time 20 minutes Passive Time 40 minutes Servings people MetricUS Imperial Ingredients 1 Kg Mutton [ with bones] 4 No. cloves 4 No. Green cardamom 1 No. Cinnamon stick 1/2 tsp Fennel seed 2 No. Bay leaves 1/4 tsp Black cumin seeds 2 No. Onions medium size, chopped 3 tbsp Ginger garlic paste 1 tsp Coriander powder 1.5 tsp Red chili powder 1/2 tsp Turmeric Powder 1/2 tsp Fennel powder Salt More or less according to your taste 2 No. Tomatoes 5 No. Dry red chilies 1 cup Yogurt 7-8 No. small green chilies 1/2 cup olive oil 3 tbsp Ghee Less if you want

Votes: 2 Rating: 5 You: Rate this recipe!

Instructions

1. The curry tastes best when served fresh, but you can always cook it a day or two in advance and reheat it when serving. Reheating doesn't mellow down flavors.

   
2. Serve it with Onions or cucumber salad.

   
3. Boil the meat chunks with a little Turmeric powder and salt. Boil till they are half cooked. I normally pressure cook for 10 minutes.

   
4. Soak the Dry Red chilies in water for 10 minutes. Add chopped tomatoes and make a puree.

   
5. Add oil and 2 tbsp of Ghee in a pan. Add in Bay leaves, fennel seeds, Black cumin seeds, cinnamon sticks, cloves, and green cardamom. Once the seeds splutter, add in chopped onions. Saute till the onions turn golden brown in color.

   
6. Add Ginger garlic paste and saute for 2 minutes till the raw smell goes away. Add in Fennel powder, Red chili powder, Coriander powder, Turmeric powder, and salt. Saute till the spices mix up and oil is separated.

   
7. Add in mutton chunks with the water that was used to boil it.

   
8. Add in the Tomato chili puree and cook for 10 minutes.

   
9. Add in the green chilies.

   
10. Add the Yogurt and mix in well.

    
11. Keep cooking till the oil separates.

    
12. The mutton pieces should be soft and the gravy should be thick. Check the salt and it's ready to serve.

    
13. Garnish with some chopped coriander leaves. Serve with Phulka or Rice with onions on the side.

    
14. Watch the Recipe