Rajasthani-style Laal Mas with Kashmiri chilli

1 hour 30 minutes


Rajasthani-style Laal Mas with Kashmiri chilli

  • 1kg mutton, cut into 1 inch dice
  • 6 cloves
  • 1 black cardamom pod
  • 1 bay leaf
  • 1 large red onion, finely sliced
  • 1 piece of fresh ginger, grated
  • 4 garlic cloves, 3 grated and 1 chopped
  • 1 tbsp of Kashmiri chilli powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric
  • 400g of Greek yoghurt
  • 1 garlic clove, chopped
  • 50ml of water
  • 2 tbsp of coriander, to garnish
  • 3 tbsp of vegetable oil, or traditionally mustard oil
  • salt, to taste


In a heavy-bottomed saucepan, heat the oil until hot, then turn the heat down to low. Add the cloves, black cardamom and bay leaf and let them 'pop'. Add the onions and cook until lightly browned
Add the mutton and stir-fry until sealed. Add the ginger and grated garlic and fry for 2–3 minutes, keep the heat low as it can be easy to burn these
Next add the Kashmiri chilli powder, red chilli powder and turmeric and stir-fry for about 20 minutes (the mutton should be nicely browned)
Keeping the heat low, stir in the yoghurt and salt and cook uncovered for 2–3 minutes until combined. Add in the reserved chopped garlic and water, then cover the pan with a lid and cook for another 40–45 minutes, or until the mutton is cooked through
Let the curry rest for 2 hours with the lid on before serving to allow the flavours to meld together. Reheat to serve and serve hot with rice or naan, garnished with some freshly chopped coriander