Laal Maas is a very famous dish from the state of Rajasthan. It has a striking red color gravy, filled with warmth from the spices that goes in. In my opinion, any mutton curry taste even better the next day as the flavor blends and enhances.
What is Laal Maas ?
Laal meaning Red and Maas meaning Meat, the name literary translates to Red Meat. Laal Maas is a rich mutton curry or goat curry filled with earthy flavors that can warm you inside out.
The color is fiery red and the taste is extremely unique which comes from the usage of Mathania chili. This particular chili is difficult to source and a good substitute is Kashmiri red chili. The Kashmiri red chili is not hot but gives a rich red hue to the dish.
What meat is used in Laal Maas ?
Typically goat meat is used, but you can use Lamb too. The cooking time will differ and lamb will definitely cook faster than mutton or goat. You can also prepare the same dish using chicken.
Laal Maas is a Rajasthani Red Meat Curry!
I first tasted Laal Maas in Jaipur, the best place to get the true taste of the dish. I have a couple favorite mutton dishes that I grew up eating, and this laal maas got added immediately in the list.
The spices are warm, hits you at the back of the throat, the dish was quite spicy for my taste-bud but we still loved it.
What whole spices are added in Laal maas?
It's the whole spices that adds the warmth to the Laal Maas Curry.
- Cinnamon Stick
- Green Cardamom
- Black Cardamom
- Bay leaves
- Dry Kashmiri red chili (as a substitute of Mathania Chili)
How to prepare Laal Maas?
Start by soaking the dry red chili in warm water, then blend it to a chili paste.
Use ghee to prepare the curry for the rich flavor. Start by sautéing the whole spices, followed by onion and garlic.
Then goes the mutton and the chili paste. Season with salt and ground spices (cumin and coriander)
You need to cook the spices until you see the oil separates from the side. Then pour enough water to submerge the mutton pieces, cover the pan and let it slow cook for an hour and a half.
Finish with garam masala, good doze of freshly squeezed lemon juice and serve warm.
Can you find Mathania Chili online?
You can find in Amazon.in but I couldn’t find it in Amazon.com or any other online stores.
Do you need to marinate the mutton?
Some prefers to marinate the mutton with the chili paste salt and yogurt before cooking the curry. If you choose to pressure cook than I will highly recommend to marinate the meat.
Because I slow cooked for long time, there as enough time for the meat to soak up all the flavors.
Pair the mutton curry with my Instant Naan for a delicious combination.
Can you make this curry with chicken or veggies?
If you use chicken, the cooking time will come down to 20 mins to 30 minutes, depending on the size and type of chicken pieces you are using. If you are using chicken, do marinate the chicken over night with the chili paste salt and yogurt.
You can also use some chunky vegetables to prepare the dish. Use paneer or tofu, cauliflower, winter squash or pumpkins.
Making a good mutton curry is a labor of love. You can definitely use intas-pot or traditional Indian pressure cooker to fast cook the meat. But true taste of mutton curry does come from slow cooking it in a heavy bottom pan. So, this curry is definitely not for weekdays, make it your weekend project and enjoy the aroma it will fill your entire kitchen.
HERE are couple other mutton curries to try:
Laal Mass – Rajasthan Red Meat Curry
literary translates to Red Meat is a very famous dish from the state of Rajasthan. The color is fiery red and the taste is extremely unique which comes from the usage of Mathania chili. This particular chili is difficult to source and a good substitute is Kashmiri red chili. The Kashmiri red chili is not hot but
gives a rich red hue to the dish. Laal Mass is a rich curry filled with earthy flavors that can warm you inside out.
- 7 Kashmiri red chili (as a substitute of Mathania Chili)
- 4 garlic cloves (grated)
- 1 inch fresh ginger (grated)
- 2 red onion (thinly sliced)
- 3 bay leaves
- few cloves
- 1 cinnamon stick
- 6 green cardamoms
- 1 black cardamoms
- 2 mace
- 2 tablespoon ghee
- ½ teaspoon sugar
- 2 lb mutton
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 teaspoon salt
- 1 teaspoon garam masala powder
- Soak the red chili in warm water for 20 minutes, and then blend it to a smooth paste.
- Place a heavy bottom pan at medium heat and to that pour the ghee. Then add the whole spices and let it sizzle for few seconds.
- Scatter the onion, garlic and ginger along with 1-teaspoon salt and the sugar. Sauté it around until the onion softens. Add the mutton
along with cumin and coriander powder. Cook for 5 minutes.
- Drop the chili paste and mix it around. Cook for 7 to 10 minutes or until you see the oil separates.
- Pour enough water to submerge the mutton. Add 1 teaspoon salt. Bring it boil at high heat.
- Then bring the heat to medium, cover the pan and let it simmer for 1 and ½ hour.
- The meat should have softened, sprinkle the garam masala, freshly squeezed lemon juice and cook for 5 minutes. Also check for salt at this time and add any if needed.
- Serve warm.