Laal Maas

RecipenKitchen Recipe 2 h 30 min · Serves 6 · Indian

Why make it A fiery, deep red Rajasthani mutton curry built on dried red chillies, garlic and ghee. The meat turns tender and glossy, and the gravy is rich rather than heavy.

You’ll need

Serves 6 1 kg bone-in mutton or goat, cut into medium pieces 12 dried Kashmiri red chillies, stems removed and soaked in… 200 g plain yogurt, whisked until smooth 1 tbsp ginger paste 10 garlic cloves, for the chilli paste 6 garlic cloves, lightly crushed, for frying 80 g ghee 3 medium onions, thinly sliced + 11 more in the full recipe

1 Step 1 of 9 Cover the dried chillies with hot water in a small bowl and leave them to soften. Meanwhile, mix the mutton with the yogurt, ginger paste, turmeric and salt in a large bowl, then leave it to marinate.

2 Step 2 of 9 Drain the softened chillies, keeping 3 tablespoons of the soaking water. Blend them with the 10 garlic cloves and that water into a smooth, deep red paste.

3 Step 3 of 9 Melt the ghee in a heavy pot over medium heat. Add the cumin, cardamom, cloves, bay leaves and cinnamon, and fry for 30 seconds until fragrant.

4 Step 4 of 9 Add the sliced onions and fry, stirring often, until deep golden brown, about 12 minutes. Add the crushed garlic and cook for 1 minute.

5 Step 5 of 9 Add the marinated mutton with all its yogurt. Turn the heat up to medium-high and fry, stirring, until the meat is sealed and the liquid has mostly dried up, about 12 minutes. The last 4 steps are in the full recipe.

Cook’s tip Kashmiri chillies give a rich red colour with moderate heat. For a truly fiery pot, replace half of them with hotter dried red chillies.

Laal Maas

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