Subj : Laal Maas Rajasthani (Red Mutton Curry) To : All From : Ben Collver Date : Thu Aug 14 2025 09:40:53 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Laal Maas (Rajasthani Red Mutton Curry) Categories: Indian, Lamb Yield: 2 Servings 3 tb Mustard oil 4 Cloves 1 Black cardamom 1 Bay leaf 1 c Onion; sliced 1 1/2 lb Mutton; cubed 1" 2 cl Garlic; minced 1 Ginger shoot (1"); minced 10 Whole dry kashmiri chillies; - up to 12 1/2 ts Red chili powder or cayenne 1/4 ts Turmeric powder 1/2 c Thick curd or plain yogurt 1/2 c Water Salt; to taste 1 1/2 tb Ghee 2 cl Garlic; grated Cilantro; to garnish The dish can be made a hot as or not as you want. If you use store-bought Kashmiri chill powder, the taste is mild but its lends a beautiful color. So the dish will come out less hot. If you powder whole dried Kashmiri chillies like I do, the fresh ground chilies are hot and bring in the beautiful red color too! In a heavy bottomed pot with lid, heat mustard oil until it smokes and immediately turn off the heat. Wait for about a minute or so to let it cool to medium hot. Return to the stove and add the cloves, black cardamom, and bay leaf. Wait for them to crackle. Add the sliced onion to the pot and cook on medium until they turn brown. Once the onions have browned, add the mutton pieces, kashmiri chili, red chili & turmeric powder to the pot and saute uncovered for about 20 minutes until you see the sides of mutton getting brown. Add the minced ginger and garlic to the pot next and saute for another 5 to 8 minutes. Next, reduce the heat to low, wait for 2 minutes and add the yogurt to the pot. Also add the salt and slowly stir around so that the yogurt combines with spices and coats the mutton pieces. Saute uncovered for another 2 minutes. Add the water, ghee and grated garlic to the pot next and increase the flame to medium, cover the pot and cook until the mutton is done. It took me about 40 minutes for the meat to be thoroughly cooked. If you intend to use a slow cooker, adjust the cooking time, for pressure cooker, it might take 3 to 4 whistles for cooking through. Let the curry rest for about 3 to 4 hours before serving. Garnish with fresh cilantro and serve hot with flatbreads or steamed rice. Recipe by sanjuro Recipe FROM: MMMMM .