LAAL MAAS

Laal maas, which translates to "red meat," is a famously fiery and rich mutton or goat curry from Rajasthan, India.

 Known for its vibrant red hue and bold flavors, the dish was traditionally prepared for Rajput royalty during hunting expeditions.

History

The dish is a more refined version of Jungli Maas ("wild meat"), a camp dish made by royal cooks using wild game like boar or deer.

Copious amounts of chiles, garlic, and ghee were originally used to mask the gamey odor of the meat.

Over time, other ingredients like yogurt and powdered spices were added in the royal kitchens to give it a more complex flavor profile.

With the ban on hunting, the meat was replaced with tender mutton or goat.

Key ingredients

The distinctive red color and bold flavor of laal maas come from a few key ingredients, cooked low and slow.

Meat:

Traditionally wild game, the dish is now most often made with mutton or goat.

Mathania chiles:

This special variety of red chile from Rajasthan provides the signature vibrant color and intense heat. They are soaked in warm water and ground into a paste to be added to the curry.

Yogurt:

Beaten yogurt is used to create a creamy gravy and balance the intense heat from the chiles.

Garlic:

Used generously in the paste and tempering, it adds a pungent and aromatic element.

Ghee and oil:

These are used for sautéing and tempering. Ghee is often added at the end for an extra-rich flavor.

Spices:

Other whole and powdered spices include bay leaves, cloves, cardamom, cumin, and coriander.

Preparation

Chili paste: Dried red chiles are soaked in warm water and ground into a paste with garlic. Some recipes use Mathania chiles, while others use Kashmiri chiles for a milder heat.

Marination: Mutton or goat pieces are marinated, often with ginger-garlic paste and salt.

Sautéing:

Sliced onions are sautéed in ghee or mustard oil with whole spices like cloves and cardamom until they brown.

Cooking the meat:

The marinated meat and chile paste are added to the pan and slow-cooked until the oil begins to separate.

Adding the yogurt:

Beaten yogurt is incorporated, and the curry is cooked until the meat is tender.

Finishing touches:

A final tempering of ghee and fried garlic is often added, and some versions infuse a smoky flavor using a hot piece of charcoal.

Serving

Laal maas is typically served hot with Indian flatbreads like bajra roti or phulka (wheat chapatis), or steamed rice.