By: Nikita Nikhil
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Laal Maas is a spicy Rajasthani mutton curry with a deep red colour and intense flavour. Slow-cooked with aromatic spices, it's a treat for anyone who loves heat. Here's the recipe.
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1 kg mutton
2 tbsp ginger-garlic paste
Salt
½ cup ghee
2-3 cloves
10 black peppercorns
2 green cardamoms
1 black cardamom
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250 g onions, thinly sliced
20 soaked red chillies
200 g curd
1 ½ tbsp coriander powder
½ tsp red chilli powder
½ tsp cumin powder
2 tbsp mustard oil
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Wash the mutton well and pat it dry. Coat it with ginger-garlic paste and salt. Let it sit for an hour, so the flavours sink in.
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Heat ghee in a pan and toss in the whole spices — peppercorns, cloves, green and black cardamoms. Add onions and fry until golden brown for a deep flavour.
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Add mutton and cook on high heat. Blend the red chillies into a paste, mix in coriander, cumin, and red chilli powder, and add it to the mutton. Stir well.
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Whisk the curd until smooth and mix it into the mutton. Add water, cover, and simmer for 60-90 mins until the meat turns tender and the gravy thickens.
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Once done, let it sit for a few minutes. Garnish with coriander leaves and serve with roti or rice for a satisfying meal.
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For more mutton curry recipes, click here:
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