Ingredients

• 1 kg mutton (goat meat), bone-in pieces
• 4 tbsp ghee
• 2 cups water (approx.)

• 15–18 dried Mathania red chillies (or Kashmiri chillies)
• Warm water for soaking

• 2 large onions, finely chopped
• 2 tbsp ginger-garlic paste
• 1 cup thick yogurt (curd), whisked

• 1 tsp cumin seeds
• 4 cloves
• 2 green cardamom
• 1 inch cinnamon stick
• 1 tsp coriander powder
• Salt to taste

Instructions

1. Ingredients: Follow the list above
2. Prepare the Chillies: Soak dried red chillies in warm water for 30 minutes. Grind into a smooth paste and keep aside.
3. Heat the Ghee: Heat ghee in a heavy-bottom pan or handi. Add cumin seeds, cloves, cardamom, and cinnamon, letting them release aroma.
4. Sauté Onions: Add chopped onions and cook on medium heat until deep golden brown. This forms the flavour base.
5. Add Ginger-Garlic & Yogurt: Add ginger-garlic paste and cook briefly. Lower heat and add whisked yogurt gradually, stirring continuously.
6. Add Chilli Paste: Mix in the red chilli paste and coriander powder. Cook until oil starts separating and colour deepens.
7. Add Mutton: Add mutton pieces and salt. Roast on high heat for 8–10 minutes, coating meat evenly with masala.
8. Slow Cook: Add water, cover, and cook on low heat for 60–70 minutes until mutton becomes tender and gravy thickens.
9. Rest & Serve: Let the curry rest for 10 minutes before serving to allow flavours to settle.

Why You’ll Love This Recipe

• Authentic Rajasthani flavours
• Bold yet balanced heat
• Slow-cooked tender mutton
• No tomato-based gravy
• Perfect winter comfort dish

Common Mistakes

• Adding yogurt on high heat
• Using too much water
• Rushing the onion browning
• Skipping resting time

Variations

Less Spicy: Reduce chilli quantity and add more yogurt.
Pressure Cooker: Cook for 5–6 whistles instead of slow cooking.
Smoky: Add dhungar with charcoal for aroma.

Personal Note

Laal Maas is a dish I respect deeply—it teaches patience and balance. The first time I cooked it, I learnt how powerful slow cooking and spices can be without tomatoes. It’s a recipe that grows on you with every attempt.