Shekhawati Lal Maas Goat Mutton Red Curry

Method

1. 1

   Marinate the meat: Combine mutton with yogurt, ginger paste, garlic paste and salt. Marinate for minimum 3 hours — overnight is far better.

2. 2

   Heat mustard oil until smoking: Heat 4 tbsp mustard oil in a heavy pot until smoking. Reduce to medium-high.

3. 3

   Add whole spices: Add cloves, cardamom, cinnamon and bay leaves. Sizzle 20 seconds.

4. 4

   Cook onions until very dark: Add finely chopped onions. Cook on medium-high heat for 20 to 25 minutes until very deeply, darkly caramelised.

5. 5

   Add the red chilli paste: Add the Mathania or Kashmiri red chilli paste. Stir continuously for 5 to 6 minutes on medium heat until the paste cooks into the onion and the oil turns deep red. The red colour is the visual signature of Lal Maas.

6. 6

   Add spice powders: Turn to low. Add coriander powder and turmeric. Stir 2 minutes.

7. 7

   Add the marinated mutton: Add the mutton with all marinade. Cook on medium-high heat stirring for 10 minutes as the yogurt cooks off.

8. 8

   Slow cook without water: Cover tightly. Cook on the lowest heat for 50 to 60 minutes — adding only 2 tbsp water if the pot looks dangerously dry. The mutton cooks in its own juices and the marinade.

9. 9

   Uncover and reduce: Open the lid. The oil should have separated. Cook uncovered 5 to 8 minutes until the gravy is thick, red and coating.

10. 10

    Add garam masala and serve: Serve with bajra roti.

11. 11

    Note: Lal Maas (lal = red, maas = meat) is one of the most well-known preparations of Rajasthan — the deep red colour coming from the Mathania red chilli, grown specifically in the Mathania village near Jodhpur. This chilli produces a deep colour without as much burn as regular red chilli. Authentic Lal Maas uses only Mathania chilli — the Kashmiri red chilli substitution gives colour but a different flavour profile. Traditionally a hunting preparation of the Rajputana warrior aristocracy.