Rajasthani Laal Maas (Fiery Red Mutton Curry)

If you're a heat-seeker in the kitchen, get ready to swoon over this sizzling, scarlet-hued, royal mutton curry known as Laal Maas! Straight from the heart of Rajasthan, a state in western India, this one-pot, easy laal maas recipe packs a punch with tender cooked meat in a rich red chili paste & tangy yogurt masala. No marination needed & leftovers taste better!

I feel unusually excited about meat curries during fall & winter months. There is comfort in standing by the stove, slow-cooking meals that warm up the heart and soul. Generously spiced, boldly flavored meat dishes such as goat curry or mutton pepper fry take on a unique charm in cold months, just waiting for rotis to be dunked in or rice to be mixed.

You'll find quite a few similar ingredients in both my goat curry recipe and laal maas. However, laal maas is notably spicier and can be overwhelming for those who are not used to intense heat. Fortunately, the level of spiciness can be dialed down to suit your taste if needed while still enjoying the rich and bold flavors characteristic of this recipe.

What is Laal Maas

Laal Maas is a traditional Rajasthani curry known for its bold, fiery flavors. The name "Laal Maas" translates to "red meat" in Hindi, where "laal" means "red" and "maas" or "maans" means "meat." This spicy curry is characterized by its deep red color, which comes from the generous use of red mathania chili peppers, a local chili variety.

Cooking laal maas typically involves slow-cooking tender pieces of meat, often lamb or mutton (or goat in our case), in a rich and spicy gravy made from a blend of spices, garlic, red hot chili peppers and yogurt.

What makes Laal Maas unique is the use of Mathania Lal Mirch. These chilies are renowned for their sharp, pungent heat and impart a distinctive taste and vibrant color to the dish. They can be used whole or ground into a paste during cooking, hence enhancing the curry's flavor and appearance.

The yogurt helps to balance the intense heat of the chilies and adds a creamy texture to the sauce. Cook the meat on low heat to ensure it becomes tender and absorbs the flavors well. It might take some time, but it's worth it. The result is a robust and flavorful curry redolent of warming spices and rich flavors.

My Recipe

Here are a few notes about my recipe :-

1. I tried sourcing whole mathania chilies online, however could not find them. So in my recipe I use a combination of whole red kashmiri chilies and red chili powder to achieve the red color and robust heat.
2. Traditionally, laal maas is cooked in mustard oil, however since this is a royal dish, to keep the rich flavors forward, I cook mine entirely in ghee.
3. Kachri powder is used in authentic laal maas recipe. Kachri is a wild melon with a sour taste. Kachri powder introduces a delicious zing to the laal maas. Again, I could not find it, so I add a bit of lemon juice.
4. During my first attempt, I had trouble with the curry’s color because the fresh chilies lost their sanguine hue and scent as the meat cooked for an hour. After testing the recipe three times, I found that adding Kashmiri chili powder early is fine, but it's best to add the fresh chili paste towards the end. This method keeps the curry’s vibrant color and provides an intense burst of raw heat with each bite.
5. Lastly, in laal maas, garlic is one of the key ingredients. Many traditional recipes don't use ginger. Since I feel that the warmth of ginger helps in reducing the gamey flavor of meat, I use little bit of juilnnned ginger. Don't add ginger paste or minced ginger. You can however, add a chunk of ginger to introduce a bit of flavor.

Ingredients (Notes & Substitution)

• Red Meat - I use goat meat which I purchase from a middle eastern store near me. Traditionally mutton is used in India, but bone in or bonless lamb will work in a pinch. Make sure that the meat is trimmed well and if possible use meat from shoulder or leg area because it can stand to slow cooking (about 1.5 hours or more). Lastly, use trimmed meat because we do not want an oily curry.
• Kashmiri Red Chillies - Use dried whole kashmiri chillies to make a paste in combination with kashmiri chili powder. In case you cannot find whole chillies, you can make this recipe using a combination of kashmiri chili powder and cayenne pepper powder. Please see recipe tips sections for instructions.
• Red Chili Powder - I use degi mirch which is a blend of kashmiri red chilies and hot red chilies. You can easily find it in most indian stores. If you cook indian curries frequently, this the the perfect chili blend to use since it brings a beautiful color and kick.
• Ghee - I love using ghee for its rich, nutty aroma and flavor. You could use neutral cooking oil like avocado oil or clarified butter as well. Don't use olive oil.
• Yogurt - We need plain, full fat yogurt. I use greek yogurt but thick curd will work too. You could also use indian style dahi. Make sure that yogurt isnt watery or too sour. We need mild tang and creaminess of yogurt to balance the heat.

How To Make Rajasthani Laal Maas

Prepare The Chilies

1. Add the dried kashmiri chilies to a small blender jar. Pour ¼ cup warm water and soak for 15-20 minutes until soft.
2. Once soaked, blend the soaked chilies into a smooth chilli paste. Set aside.

Bhuno The Meat

3. Place a a heavy bottomed pot (I use my 5 qt dutch oven) and heat ghee on low-medium heat. 
4. Add the whole spices - cinnamon stick, cloves, black cardamom & peppercorns. Toast the spices in ghee while stirring for 10-20 seconds taking care not to burn them. This perfumes the ghee rightaway since the aroma and flavor of spices blooms due to heat.
5. Next, the sliced onion and cook on medium till they turn golden brown. It will take 10-12 minutes for onions to brown on low medium heat.

3. To the browned onions, add the goat meat and mix with the onions. Rightaway the meat will start browning.
4. After 1-2 minutes, add the salt, garlic paste and ginger julinnes. Continue to brown the meat.
5. In 4-5 minutes, once you see that the meat is no more pink, sprinkle the spice powders - coriander powder, turmeric powder and kashmiri chili powder. Fry the meat after you have added spices for another 2-3 minutes. The more you bhuno (fry ) the meat this way, the more brown it gets and hence flavorful.

Slow Cook The Meat

9. Next, add 1 cup or hot water to begin with to the pot. Keep in mind that as the meat slow cooks, it will release its juices as well.
10. Cover the pot and let simmer for next 1 to 1.5 hours. You will need to check a few times in between and make sure that there is enough water for meat to cook in. Add a splash of water (¼ to ⅓ cup water) or as needed.
11. When the meat is about 95% cooked, open the lid and add the chili paste that we made. Reduce the heat to low and also add the whisked yogurt. Gently, mix everything taking care that the meat pieces don't break.

9. Cover the pot again and let simmer for 5-10 minutes or until meat is tender. We do not like fall off the bone meat hence the cooking times are noted accordingly. Please adjust cooking time as per desired softness of meat. Once the meat curry is ready, you will see a thin, reddish layer of oil on the top.
10. Finish the meat curry with a tablespoon of ghee, lemon juice and a touch of garam masala(not traditional to use garam masala, but I like to use). Let the curry rest for 30-40 minutes. 
11. Serve warm garnished with few ginger julinnes (optional). Pair with steamed basmati rice, jeera rice or tandoori roti.

Recipe Tips

• Don't cook cold or frozen meat. It is best to pull the meat out 30-45 prior to cooking so that there is not a huge temoerature difference when it hits the hot cooking pot. Also, meat cooks to tender.
• Using Kashmiri Chili Powder & Cayenne Pepper Powder - Make a slurry of 1.5 tablespoon kashmiri chili powder and ½ to 1 teaspoon(dpeneding on taste) in 4-5 tablespoon of water. Add half of the slurry while slow cooking and the rest of it with yogurt.
• Consistency of Gravy- Ideally, it is best to keep the gravy a bit thickish rather than soupy. The gravy should be thick enough to coat the back of a spoon.If by chance the gravy becomes too thin, simmering the curry on low heat without covering the pot, allowing excess moisture to evaporate. Stir gently and occasionally to prevent sticking.