After going through my post ‘Jodhpur for Foodies’ many of my friends and followers have asked about the recipe of Laal Maas. I learnt the recipe from the locals of Jodhpur and then prepared the famous Rajput mutton curry in my kitchen. In this post, along with the recipe, I will share the history of the food.

Mathania Mirchi: 

A few restaurants are using Kashmiri Mirch and Simla Mirch while preparing Laal Maas. This is nothing but a fraudulent attitude. Laal Maas can only be prepared using Mathania Mirchi, the special red chilly from Mathania – a village near Jodhpur. 

Mathania Mirch possesses a sweet taste and adds a unique texture in the curry. Using any other red chilies the taste can not be achieved, nor the texture will be accurate. 

Mathania Mirch can be available in any market in central and western Rajasthan. Few businessmen are selling the same across India. I hope you have not forgotten the name of Mirchi Seth, the smuggler in the film ‘Sarfarosh’.

Story behind Laal Maas:

Dating back to the 10th Century, Laal Maas was used to be cooked in Rajput camps. When Rajput Kings went for hunting or war, they were accompanied by a retinue of people, including khansamas (chefs). They used to stay in camps. The royal chefs had to prepare delicious food with just a handful of ingredients like red chilies, Ghee, and garlic, onion. Water was rationed since the entire area was inside the desert. Meats were collected by hunting only. In the next few centuries, the recipe spread across Rajasthan during wedding ceremonies. Hence, the camp food ‘Laal Maas’ earned popularity and gradually became a signature dish in Rajasthan.

Ingredients:

Mutton – 1kg
Mathania Mirch – 20
Ghee
Onion – 250 gms
Yoghurt – 100 gms (optional)
Mustard Oil – 2 tbsp (optional)
Cloves – 2-3 pcs
Black peppercorn – 10 pcs
Black cardamom – 1 pc
Green cardamom – 2 pc
Ginger paste – 2 tbsp
Garlic paste – 4 tbsp
Salt – to taste

Process:

1. Soak the Mathania Mirch in warm water for 2 hours. Make a paste of it.
   
2. Marinate mutton with garlic and ginger paste and onion for at least 4 hours. I marinated the mutton for 6 hours.
   
3. Add Ghee in a cooking pot.
   
4. Add black and green cardamom, cloves, black peppercorn.
   
5. Add roughly chopped onion and saute till onion turns to light brown.
   
6. Add marinated mutton, toss continuously.
   
7. When mutton stops leaving water, add the Mathania Mirchi paste, keep tossing for 20 minutes.
   
8. Cover and cook for 10 minutes.
   
9. Beat the yoghurt with mustard oil. Add it and keep tossing for 5 more minutes.
   
   ** This is an optional step. Rajput chefs did not perform in camps because they could not carry yoghurt and mustard oil was unknown to them. Moreover, they used to eat Laal Maas on the same day. But later, when refrigeration was available, and moreover they started using mustard oil and yoghurt, the steps were performed.
   
10. Cober and cook till the mutton becomes tender. Add salt if needed.
    
11. Serve with rice or bread.

Notes:

1. Do not cook Laal Maas if you do not have Mathania Mirch.
   
2. Do not add potatoes and water.
   
3. Do not add sugar. On tossing, Mathania Mirch will leave a sweet taste. 
   
4. Try to have it the next day.