Authentic Rajasthani Laal Maas with Warm Bajra Roti
Experience the fiery elegance of Rajasthan with this tender mutton curry simmered in a rich, vibrant mathania chilli and yogurt gravy. Perfectly paired with rustic pearl millet flatbreads for a truly unforgettable feast.
90min
Total Time
4
Servings
Rajasthani
Cuisine
Recipe
1
Grind the soaked Mathania chillies into a smooth, vibrant red paste.
2
Heat ghee in a heavy-bottomed pan and add whole spices along with cumin seeds until they crackle.
3
Add sliced onions and sauté until golden brown, then stir in the ginger-garlic paste.
4
Add the mutton pieces and sear them well on medium heat until lightly browned.
5
Reduce the heat and mix in the red chilli paste, coriander powder, turmeric powder, and salt.
6
Sauté for a few minutes before pouring in the whisked yogurt slowly while stirring continuously to prevent curdling.
7
Cover the pan with a lid and let the curry simmer on low heat until the meat is tender and the oil separates.
8
Garnish with freshly chopped coriander leaves and serve piping hot alongside freshly made warm bajra roti.
Ingredients
500g mutton, cut into bite-sized pieces
8-10 dried Mathania red chillies, deseeded and soaked in warm water
1 cup fresh yogurt, whisked
2 large onions, finely sliced
1 tbsp ginger-garlic paste
3 tbsp ghee
2 bay leaves
4 green cardamom pods
2 black cardamom pods
4 cloves
1 inch cinnamon stick
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp turmeric powder
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.