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laal maas recipe video

Laal Maas | Spicy Mutton Curry | Video

Laal maas or spicy mutton curry featuring succulent mutton in delicious spicy sauce
5 from 43 votes
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Course: Lunch, Dinner
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Author :Nish Kitchen
Servings 4

Ingredients

  • 15 dried red chilies
  • 3 tablespoons ghee
  • 1 kg mutton leg or shoulder, cubed
  • 2 dried bay leaves
  • 3 cloves
  • 2 green cardamom pods
  • 1 black cardamom pod
  • 1 cinnamon stick
  • 1 tablespoon minced garlic garlic paste
  • 1 teaspoon minced ginger ginger paste
  • 3 large onions peeled and sliced
  • ½ teaspoon ground turmeric turmeric powder
  • 1 teaspoon ground cumin cumin powder
  • 2 teaspoons ground coriander coriander powder
  • ¼ cup yogurt
  • 1 teaspoon lemon juice
  • 1 teaspoon garam masala
  • Water
  • Salt to taste
  • Chopped coriander cilantro leaves, to garnish

Tempering:

  • 1 tablespoon ghee 2 teaspoons mustard oil for authentic taste
  • 2 garlic cloves peeled and sliced
  • 1 - inch ginger peeled and sliced

Instructions

  • Soak dried red chilies in hot water for about 15 minutes. Drain. Transfer to a food processor. Grind to a smooth paste. Set aside.
  • Heat 3 tablespoons ghee in a large frying pan or skillet over high heat.
  • Add mutton. Season with salt. Sauté, stirring occasionally, for about 5-7 minutes or until browned.
  • Add bay leaves, cloves, cardamom pods and cinnamon stick. Sauté, stirring, for about 1 minute or until fragrant.
  • Add garlic and ginger. Sauté, stirring, for about 2 minutes or until aromatic.
  • Add onions. Sauté, stirring, for about 2-3 minutes or until soft and translucent.
  • Add ground turmeric, ground cumin and ground coriander. Sauté, stirring, for about 1 minute or until aromatic.
  • Add red chili paste, yogurt and lemon juice. Add 1 and ½ cups water. Stir to combine. Season with salt.
  • Cook, covered, for about 1 and ½ hours or until tender. Add more water if required. Stir in garam masala. Heat through. Remove from heat.
  • To make the tempering, heat 1 tablespoon ghee in a small frying pan over medium-low heat. Add garlic and ginger. Sauté, for about 1 minute or until aromatic. Pour tempering over the curry. Stir to combine. Garnish with coriander (cilantro) leaves.

Make this in instant pot:

  • 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. 

Video

Notes

  • 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 color
  • For 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

Nutrition

Serving: 1g | Calories: 986kcal | Carbohydrates: 30g | Protein: 67g | Fat: 67g | Saturated Fat: 30g | Polyunsaturated Fat: 31g | Cholesterol: 276mg | Sodium: 363mg | Fiber: 5g | Sugar: 15g