Laal Maans - A spicy and zesty mutton curry from Rajasthani cuisine
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 500 grams mutton (goat) pieces with bones
  • 200 grams onions cut lengthwise
  • 250 ml yogurt nicely whisked
  • 4 tbsp ginger-garlic paste
  • 7-8 cloves
  • 12-13 red chilies (Mathania chilies). Soak these chilies in hot water for 10 mins and thereafter make a thick chili paste using them.
  • 125 ml mustard oil
  • Salt
  • 4-5 cloves of garlic (for tempering)
  • 2 tbsp clarified butter (desi ghee) (for tempering)
  • A piece of charcoal (for dhungar: smoking process)
  • 1 tbsp clarified butter (for dhungar: smoking process)
  • 4-5 cloves (for dhungar: smoking process)
Instructions
  1. Heat mustard oil in a pan till its smoking point.This enhances the color and flavor of mustard oil.
  2. As the oil reaches its smoking point turn off the flame. Allow the oil to cool off slightly and then turn on the flame.
  3. As oil cools down slighly, turn on the flame. Add cloves and onions to the pan and fry the onions and fry them on low flame until it becomes brown.
  4. Onion turns brown in about 15 mins. Now add mutton pieces and fry them for 5 mins.
  5. Now add ginger-garlic paste and roast for 3 mins on low flame.
  6. Now add mathania chili paste, salt as per taste and roast them for 5 mins.
  7. Now add whisked curd and mix it well. Increase the flame to medium . Wait for one boil.
  8. When mutton starts to boil, reduce the flame. Add 1.5 cups of water and cook covered for 35-40 mins.
  9. After 35 mins, check if mutton is cooked. Now turn off the flame.
  10. Heat 2 tbsp clarified butter in a vessel.Now add chopped garlic and fry them till they turn brown.
  11. When garlic turns brown, put this tempering on top of laal maans and cover the vessel immediately to retain the aroma.
  12. Prepare for Dhungar (Smoking process):Burn a piece of charcoal on flame.
  13. When coal is burnt, put it into a small iron/steel bowl. Place this bowl at the centre of pan.
  14. Put cloves on live coal. Pour clarified butter on live coal.
  15. As coal starts emitting dense smoke, cover the lid to trap this smoke. This will infuse a smokey flavor to Laal Maans.
  16. Laal Maans can be relished with Missi Roti or khoba roti.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/laal-maans-a-spicy-and-zesty-mutton-curry-from-rajasthani-cuisine/