Rajasthan

Laal maas

Mutton in a fiery red chilli gravy from the Rajput hunting kitchens. Bring water. Bring courage.

100 minTime

42 gProtein each

hotSpice

Make it your way

Grandma's wayRed chillies, garlic, ghee, mutton. Rajput fire.

The original

481kcalsame

42 gproteinsame

5 gfibresame

100minutessame

Classic laal maas.

Per serving, worked out from the ingredient table.

Mutton (goat meat)750 g, curry cut

Dried red chilli12 to 15, soaked and ground

Kashmiri chilli powder1½ tsp, for colour

Curd (plain yogurt, natural yoghurt)⅔ cup

Ghee4 tbsp

Mustard oil1½ tbsp

Whole spicesblack cardamom, cloves, cinnamon, bay leaf

Onion2 large, sliced

Garlic12 cloves, ground

Ginger2.5 cm, ground

Coriander powder (ground coriander)1 tbsp

Turmeric (ground turmeric)¼ tsp

Water1⅔ cups

Saltto taste

5 steps

1Marinate the mutton with curd, chilli paste, Kashmiri chilli, coriander powder, turmeric and salt for 1 hour.
2Heat ghee and mustard oil in a cooker, add whole spices and fry the onions until golden brown. Add garlic and ginger.
3Add the mutton and bhuno on high for 10 to 12 minutes until the oil turns red and separates.
4Add water and pressure cook 5 to 6 whistles. Let pressure release naturally. Simmer open until the gravy is thick.
5Optional: smoke with a hot coal and ghee for 2 minutes before serving.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.