Laal maas. This one pan fiery hot curry features succulent mutton in spiced delicious sauce. Customize the spice level with the right amount of chilies. This classic dish tastes even better when served with naan or steamed rice.
A deliciously good curry always call for the usual ingredients like your favorite protein, spices, plus a handful of fresh herbs. But, how about a simple curry with red chilies taking the centerstage? Mathania red chilies are the key ingredients of this laal maas recipe imparting the beautiful red color and spice depth. These classic chilies are not easily available, so feel free to switch up with Kashmiri red chilies or regular red chilies. You can also add some tomato paste to attain that gorgeous color.
Laal Maas or Spicy Mutton Curry Recipe
In fact, red chilies add a whole new dimension to this curry, in terms of color and heat level. To reduce the heat, I also added a couple of tablespoons of tomato paste to the red chili paste. To make this curry, start with soaking a handful of dried red chilies in hot water. Drain and grind to a smooth paste. Now, you can start with making the delectable sauce of this laal maas recipe. Fry mutton in plenty of ghee. Apart from red chilies, one of the key ingredients of this recipe is ghee. And don’t forget the seasoning. Once the mutton pieces are lightly browned, add the dried spices including bay leaves, cloves, cinnamon stick, green cardamom pods and black cardamom pods. Fry these spices for about one minute followed by stir frying minced garlic and ginger. Next, fry the onions until they turn soft and translucent. At this stage, you can add in ground turmeric, ground coriander and ground cumin. Fry for a minute or two until fragrant. Add in red chili paste and yogurt. Yogurt makes the meat super tender and delicious. Cover with water. Give it a quick stir. Now, cook until tender. This will take about 1 to 1 and 1/2 hours. Finally, stir in the garam masala. The final tempering in mustard oil makes this laal maas dish so unique. I used ghee instead of mustard oil. All you need to do is fry garlic, ginger and add it to the curry. So unique yet super delicious!
More Mutton Recipes:
Mutton Curry Mutton Korma
Like this laal maas recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube. With instant pot on sauté mode, stir fry mutton. Continue until step 8 . After that, cover the instant pot with lid. Cook for about 20 minutes for boneless mutton and 35 minutes for mutton with bone. Release pressure naturally. Remove lid. Stir in garam masala and tempering. Garnish with coriander (cilantro) leaves. Make this in slow cooker: Make red chili paste. Follow the cooking instructions until step 8. After that, transfer the curry to slow cooker. Cook on low for 8 hours or on high for 4 hours. Stir in garam masala, tempering and coriander (cilantro) leaves.
Dried mathania chilies are used in the classic recipe, however, you can also use Kashmiri red chilies or regular red chilies You can add a little tomato paste to red chili paste for colorFor maximum flavor, fry mutton in ghee. The initial step of frying mutton is also crucial in this recipe Contrary to most curry recipes, this dish requires more garlic than ginger
