A fiery deep-red mutton curry from the Shekhawati region of northeastern Rajasthan — made with Mathania red chilli which is grown only in this district and gives the curry its characteristic deep crimson colour and a fruity heat unlike other red chilli varieties.
Ingredients
700 g goat or mutton — bone-in pieces
1 cup yogurt
2 tbsp ginger paste, 2 tbsp garlic paste
salt for marinating
4 tbsp mustard oil
4 large onions — finely chopped
3 to 4 tbsp Mathania red chilli paste (or Kashmiri red chilli — soaked in warm water 15 minutes, ground to a smooth paste; Mathania chilli is specifically from Jodhpur district and gives the distinct deep colour)
1 tsp coriander powder
1/2 tsp turmeric
1 tsp garam masala
whole spices: 4 cloves, 4 cardamom, 1 inch cinnamon, 2 bay leaf
salt to taste
Method
Marinate the meat: Combine mutton with yogurt, ginger paste, garlic paste and salt. Marinate for minimum 3 hours — overnight is far better.
Heat mustard oil until smoking: Heat 4 tbsp mustard oil in a heavy pot until smoking. Reduce to medium-high.
Add whole spices: Add cloves, cardamom, cinnamon and bay leaves. Sizzle 20 seconds.
Cook onions until very dark: Add finely chopped onions. Cook on medium-high heat for 20 to 25 minutes until very deeply, darkly caramelised.
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.
Add spice powders: Turn to low. Add coriander powder and turmeric. Stir 2 minutes.
Add the marinated mutton: Add the mutton with all marinade. Cook on medium-high heat stirring for 10 minutes as the yogurt cooks off.
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.
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.
Add garam masala and serve: Serve with bajra roti.
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.