Rajasthani Laal Maas
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Ingredients
- 800 g mutton, bone-in pieces
- 150 g natural yoghurt
- 8 dried red chillies
- 2 tsp kashmiri chilli powder
- 2 onion, finely chopped
- 6 garlic cloves
- 20 g fresh ginger, grated
- 2 bay leaves
- 3 tbsp mustard oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 521 kcal
- Protein
- 31.9 g
- Carbohydrate
- 11.8 g
- of which sugars
- 7.6 g
- Fat
- 37.9 g
- of which saturates
- 14 g
- Fibre
- 2.3 g
- Salt
- 0.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the dried red chillies in hot water for 15 minutes, then blend with a splash of the soaking water to a smooth paste.
- 2
Heat the mustard oil in a large pan and fry the bay leaves for 30 seconds, then add the chopped onion and cook over medium heat for 10 minutes until golden.
- 3
Add the garlic and ginger and the mutton and brown on all sides for 8 minutes.
- 4
Stir in the chilli paste and kashmiri chilli powder, then add the natural yoghurt a spoonful at a time, stirring well.
- 5
Pour in 350ml water, bring to a gentle simmer, cover and cook over low heat for 55-60 minutes, stirring occasionally, until the mutton is tender and no pink remains.
- 6
Uncover and simmer for a final 5 minutes to thicken the fiery red gravy, then scatter with coriander and serve with rice.
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