North Indian · Lunch, Dinner
Laal maas
A fiery Rajasthani mutton curry in a deep red chilli and yogurt gravy.
- Calories
- 633 kcal
- Protein
- 53 g
- Carbs
- 55 g
- Fat
- 22 g
- Prep
- 15 min
- Cook
- 55 min
Per serving, for one person.
Contains: dairy.
Ingredients
- 220 g Mutton (goat, bone-in)
- 90 g Plain yogurt (curd)
- 2 cloves Garlic
- 6 g Ginger
- 1¾ tsp Chilli powder
- 1 tsp Ground coriander
- ½ tsp Cardamom
- ¾ tbsp Sunflower oil
- ½ tsp Salt
- 5 g Coriander
- 55 g Basmati rice
Method
- Cook the rice in twice its volume of water for 12 minutes, covered.
- Heat oil, fry the garlic-ginger paste for 2 minutes, then add the mutton and sear for 8 minutes.
- Add chilli powder, coriander powder and cardamom, stir well, then whisk in the curd.
- Add 250ml water, cover and simmer gently for 40 minutes, stirring occasionally, until the mutton is tender.
- Season with salt, finish with coriander, and serve with the rice.
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