🍖 Laal Maas (Rajasthani Mutton Curry)

A royal and fiery red mutton curry slow-cooked with red chilies, ghee, and rustic spices — straight from Rajasthan’s heritage kitchens.

🧂 Ingredients (Serves 4)
For the Chili Paste:
12–15 dry Kashmiri red chilies (or Mathania chilies, if available)

Hot water, for soaking

For the Curry:
500g mutton (goat meat), bone-in preferred

3 tbsp mustard oil or ghee

1/2 tsp cumin seeds

2–3 cloves

2–3 green cardamoms

1 black cardamom

1-inch cinnamon stick

1 bay leaf

2 onions, finely sliced

1 tbsp ginger-garlic paste

1 tsp coriander powder

1/2 tsp turmeric powder

Salt to taste

1/2 cup yogurt, whisked

2 cups water (as needed)

Fresh coriander leaves (for garnish, optional)

🔥 Instructions
Step 1: Soak and Grind Chilies
Soak red chilies in hot water for 20–30 minutes.

Grind into a smooth paste using a little water. Set aside.

Step 2: Sear the Mutton
Heat mustard oil or ghee in a heavy-bottomed pan until it begins to smoke. Lower the heat.

Add whole spices (cumin, cardamoms, cloves, cinnamon, bay leaf). Sauté for a few seconds.

Add onions and cook till golden brown.

Stir in ginger-garlic paste and cook for 1–2 minutes.

Step 3: Add Spices & Yogurt
Add turmeric, coriander powder, and the prepared red chili paste. Sauté till oil starts to separate.

Add whisked yogurt slowly while stirring continuously. Cook for 3–4 minutes until the masala thickens.

Step 4: Cook the Mutton
Add the mutton pieces and salt. Mix well to coat the meat in masala.

Cook on medium heat for 7–10 minutes, stirring occasionally, until the meat browns slightly.

Add 2 cups of water, cover, and cook on low heat for 45–60 minutes, or until the meat is tender. Add more water if needed for gravy.

Alternatively: Use a pressure cooker — cook for 4–5 whistles on medium flame.

Step 5: Final Simmer & Serve
Once the mutton is cooked and gravy has thickened to your liking, check seasoning.

Let the curry rest for 10 minutes before serving.

🌿 Garnish (Optional)
Sprinkle chopped fresh coriander leaves or serve as is for a traditional finish.

📝 Serving Suggestions
Best enjoyed with bajra roti, steamed rice, jeera rice, or roomali roti.

Pair with raw onion rings and a wedge of lime for that rustic Rajasthani feel.

💡 Welza Tip:
Use Welza Kashmiri Red Chilies for vibrant color without too much heat. For a traditional touch, cook in mustard oil and finish with a spoon of pure ghee.