Laal Maas is a traditional Rajasthani goat mutton curry that is fiery, hot, and deep red. Use my authentic recipe to make it at home in an instant pot or a traditional pressure cooker.
26ouncesbone-in goat mutton750 g, cut into 1and ½-inch pieces
2teaspoonssalt
4teaspoonsginger garlic paste
1tablespoonlime juice
For The Chili Paste
25-30dried Mathania red chiliesor dried Kashmiri red chilies
For The Curry
3-4whole cloves (laung)
6-8whole black peppercorns (kali mirch)
3-4whole black cardamoms (badi elaichi)
3-4whole green cardamoms (hari elaichi)
1inchpiece of whole cinnamon (dalchini)
6tablespoonsmustard oil or ghee
2bay leaves (tejpatta)
2cupsthinly sliced onions
8-10whole garlic clovespeeled
1cupplain yogurt (dahi, curd)at room temperature and whisked
1teaspoonMathania red chili powderor Kashmiri red chili powder
½teaspoonturmeric powder
2teaspoonscoriander powder
½teaspoonroasted cumin powder
Instructions
Marinate The Mutton
Wash the goat mutton and drain well.
Mix the mutton with salt, ginger garlic paste, and lime juice.
Marinate for 2 hours.
Make The Chili Paste
Cut the chilies into half and discard the seeds.
Soak in hot water for 15 minutes.
Add to a blender along with ¼ cup water and blend to make a fine paste.
Make The Curry
Add cloves, black peppercorns, black cardamoms, green cardamoms, and cinnamon to a mortar pestle and crush them lightly.
Press the SAUTE button on the instant pot.
Add mustard oil to the pot.
Once the oil is hot, add the lightly crushed whole spices and bay leaves to the pot and saute for 3-4 seconds.
Add onions and cook till slightly brown (8-10 minutes), stirring frequently.
Now add garlic cloves and cook for another 5-6 minutes until the onions are nicely browned.
Add goat mutton and cook for 3-4 minutes.
Add yogurt and chili paste to the pot and cook for 3-4 minutes.
Now add Mathania chili powder (or Kashmiri red chili powder), turmeric powder, coriander powder, and roasted cumin powder, and cook for 2 minutes.
Add a cup of water to the pot and mix well. Close the lid and set the valve to the sealing position.
Press CANCEL and set the timer to 25 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid.
Check for salt and add more if needed. Serve hot.
Notes
To make the curry in a traditional stovetop pressure cooker, follow the recipe until water is added over medium-high heat. Close the lid of the cooker and pressure cook for 1 whistle on high heat. Now reduce the heat to low and cook for 25 minutes.