Allergens in Laal Maas: milk.
Ingredients
Quantities for 4.
- 800g, on the bone, cut into 4cm pieces Muttonshoulder and ribs. The bones make the gravy
- 15 whole, stems removed, soaked Kashmiri Chillistands in for Mathania chillies; they give colour more than heat
- 4 whole Dried Red Chilliadd these for the actual heat
- 200g, whisked smooth Yogurt
- 6 tbsp Gheelaal maas is not a lean dish; the ghee carries the chilli
- 3 medium, finely sliced Onion
- 15 cloves, crushed to a paste Garlic
- 1 tbsp, paste Ginger
- 1 tbsp Coriander Powder
- 1 tsp Turmeric
- 1 tsp Cumin Seeds
- 5 Cloves
- 1 piece, 3cm Cinnamon
- 2 Black Cardamom
- 2 Bay Leafoptional
- 1/2 tsp Garam Masalaoptional
- 600ml Water
- to taste Salt
Cookware
stovetop, pressure cooker
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the Kashmiri chillies in hot water for 30 minutes, then grind to a smooth paste with a little of the soaking water. This paste is the dish.
- Bring the mutton to room temperature 30 minutes before cooking so it browns instead of steaming.
- Whisk the yogurt with the chilli paste ahead of time. Added separately, the yogurt splits.
Method
- Heat the ghee and fry the whole spices (cloves, cinnamon, black cardamom, bay leaf and cumin) for 30 seconds until they smell toasted.
- Add the sliced onion and cook 12-14 minutes over medium heat until deep gold and collapsed.Do not rush this; pale onion makes a thin, raw-tasting gravy.
- Stir in the garlic and ginger pastes and fry 3 minutes until the raw smell goes.
- Add the mutton and brown over high heat 8 minutes, turning the pieces so they seize on all sides.
- Turn the heat to low, add the yogurt-and-chilli paste with the coriander powder and turmeric, and bhuno for 12-15 minutes, stirring, until the ghee separates and pools red at the edges.This is the whole recipe in one step. If the ghee has not separated, keep going.
- Add the whole dried red chillies, salt and water, and pressure-cook 5 whistles, or cover and simmer 60 minutes, until the meat pulls off the bone.
- Uncover and reduce 10 minutes until the gravy is glossy and clings to the meat.
- Optional dhungar: set a small steel bowl in the pan, drop in a red-hot coal, pour a teaspoon of ghee over it and cover for 4 minutes to smoke the curry.Four minutes is plenty. Longer and it tastes like an ashtray.
- Sprinkle the garam masala, rest 10 minutes, and serve with bajre ki roti or plain rice.
Safe temperatures: Whole cuts of mutton, beef and pork are done at 63°C / 145°F, rested 3 minutes. A long braise passes that well before the meat is tender. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 3 days refrigerated and tastes better on day two once the chilli settles. Reheat gently on the stovetop with a splash of water; freezes well for a month.
Nutrition Low estimate
One serving of Laal Maas (483 g) is about 481 calories, or 100 calories per 100 g.
High protein: 45 g a serving, 38% of the calories
| Per serving483 g | Per 100 g | |
|---|---|---|
| Calories | 481 kcal | 100 kcal |
| Protein | 45.2 g | 9 g |
| Carbohydrate | 16.3 g | 3 g |
| of which sugars | 6.1 g | 1 g |
| Fibre | 2.7 g | 1 g |
| Fat | 26.1 g | 5 g |
| of which saturated | 14.5 g | 3 g |
| of which unsaturated | 9.6 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala, mutton. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Rajasthani recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.