I feel unusually excited about meat curries during fall & winter months. There is comfort in standing by the stove, slow-cooking meals that warm up the heart and soul. Generously spiced, boldly flavored meat dishes such as goat curry or mutton pepper fry take on a unique charm in cold months, just waiting for rotis to be dunked in or rice to be mixed. You’ll find quite a few similar ingredients in both my goat curry recipe and laal maas. However, laal maas is notably spicier and can be overwhelming for those who are not used to intense heat. Fortunately, the level of spiciness can be dialed down to suit your taste if needed while still enjoying the rich and bold flavors characteristic of this recipe.
What is Laal Maas
Laal Maas is a traditional Rajasthani curry known for its bold, fiery flavors. The name “Laal Maas” translates to “red meat” in Hindi, where “laal” means “red” and “maas” or “maans” means “meat.” This spicy curry is characterized by its deep red color, which comes from the generous use of red mathania chili peppers, a local chili variety. Cooking laal maas typically involves slow-cooking tender pieces of meat, often lamb or mutton (or goat in our case), in a rich and spicy gravy made from a blend of spices, garlic, red hot chili peppers and yogurt. What makes Laal Maas unique is the use of Mathania Lal Mirch. These chilies are renowned for their sharp, pungent heat and impart a distinctive taste and vibrant color to the dish. They can be used whole or ground into a paste during cooking, hence enhancing the curry’s flavor and appearance. The yogurt helps to balance the intense heat of the chilies and adds a creamy texture to the sauce. Cook the meat on low heat to ensure it becomes tender and absorbs the flavors well. It might take some time, but it’s worth it. The result is a robust and flavorful curry redolent of warming spices and rich flavors.
My Recipe
Here are a few notes about my recipe :-
Ingredients (Notes & Substitution)
Red Meat - I use goat meat which I purchase from a middle eastern store near me. Traditionally mutton is used in India, but bone in or bonless lamb will work in a pinch. Make sure that the meat is trimmed well and if possible use meat from shoulder or leg area because it can stand to slow cooking (about 1.5 hours or more). Lastly, use trimmed meat because we do not want an oily curry. Kashmiri Red Chillies - Use dried whole kashmiri chillies to make a paste in combination with kashmiri chili powder. In case you cannot find whole chillies, you can make this recipe using a combination of kashmiri chili powder and cayenne pepper powder. Please see recipe tips sections for instructions. Red Chili Powder - I use degi mirch which is a blend of kashmiri red chilies and hot red chilies. You can easily find it in most indian stores. If you cook indian curries frequently, this the the perfect chili blend to use since it brings a beautiful color and kick. Ghee - I love using ghee for its rich, nutty aroma and flavor. You could use neutral cooking oil like avocado oil or clarified butter as well. Don’t use olive oil. Yogurt - We need plain, full fat yogurt. I use greek yogurt but thick curd will work too. You could also use indian style dahi. Make sure that yogurt isnt watery or too sour. We need mild tang and creaminess of yogurt to balance the heat.
How To Make Rajasthani Laal Maas
Prepare The Chilies
Bhuno The Meat
Slow Cook The Meat
Recipe Tips
Don’t cook cold or frozen meat. It is best to pull the meat out 30-45 prior to cooking so that there is not a huge temoerature difference when it hits the hot cooking pot. Also, meat cooks to tender. Using Kashmiri Chili Powder & Cayenne Pepper Powder - Make a slurry of 1.5 tablespoon kashmiri chili powder and ½ to 1 teaspoon(dpeneding on taste) in 4-5 tablespoon of water. Add half of the slurry while slow cooking and the rest of it with yogurt. Consistency of Gravy- Ideally, it is best to keep the gravy a bit thickish rather than soupy. The gravy should be thick enough to coat the back of a spoon.If by chance the gravy becomes too thin, simmering the curry on low heat without covering the pot, allowing excess moisture to evaporate. Stir gently and occasionally to prevent sticking.
