Laal Maas (Red Meat Curry) - South Asian Recipe

Laal Maas (Red Meat Curry)

🌍 South Asian, Rajasthan Difficulty: ●●●○○

Laal Maas's fiery heat comes from Mathania chilies, grown only in a small region of Rajasthan.

Ingredients

• 800 g mutton (bone-in), cut into pieces
• 5 tbsp mustard oil
• 3 onions, thinly sliced
• 6 garlic cloves, minced
• 2 in ginger, minced
• 25 Mathania red chilies (or mix of Kashmiri chili and a few hot chilies), soaked and blended to paste
• 200 g plain yogurt
• 1 tsp coriander powder
• ½ tsp turmeric
• 1 tsp garam masala
• Salt to taste

Method

1. Heating — Heat mustard oil to smoking; reduce. Fry onions until deep brown, 25 min.
2. Adding — Add garlic and ginger; cook 3 min.
3. Adding — Add chili paste; cook 8 min on medium heat until oil separates.
4. Adding — Add mutton, sear on high heat 10 min.
5. Whisking — Whisk yogurt; add gradually off heat (to prevent curdling). Mix in.
6. Adding — Add coriander, turmeric. Cover, cook 60 min on low heat. Add water if needed.
7. Adding — Add garam masala, cook uncovered 15 min to thicken. The sauce should be deeply red with oil floating on top.

Tags: mutton, mustard oil, onions, garlic cloves, in ginger · Source: Brittani's Almanac