Laal Maas
A fiery and iconic Rajasthani mutton curry cooked with a vibrant paste of dry Mathania red chilies, garlic, and rich ghee.
Step-by-Step Instructions
Soak dry red chilies in warm water for 20 minutes, then grind into a smooth, bright red chili paste.
Heat ghee in a heavy pot, add sliced onions, ginger paste, and garlic paste; sauté until deeply browned.
Add mutton pieces and sear on high heat for 10 minutes until well-browned.
Whisk yogurt with red chili paste, coriander powder, and salt; lower flame and pour into mutton.
Add water, cover, and simmer on low heat for 50 minutes until the meat is fall-apart tender and floating in red ghee.
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