Jodhpuri Laal Maas

Prep 0 h : 0 m
Cook 0 h : 0 m


  • 900g mutton, curry cut

    40g chilli paste

    75g ginger and garlic paste

    200ml vegetable oil

    20g whole spice mix

    200g red onions, sliced

    600ml yogurt, whisked

    25g coriander powder

    15g cumin powder

    10g garam masala powder

    5g chopped green chillies

    100ml ghee

    10g chopped garlic

    5 whole red chillies

    5g chopped coriander

    5g ginger, julienned


  • Mix mutton with salt, red chilli and ginger and garlic pastes. Refrigerate for two hours. Heat oil in a large saucepan, add whole spices and allow them to crackle. Add sliced onion and saute until golden brown. Now add the mutton and saute continuously until oil appears on the side of the pan.

    Add yogurt and mix continuously to prevent it from curdling.

    Add coriander, cumin and garam masala powders and green chillies. Mix and add a cup of hot water. Once the mutton begins to bubble, cover and allow it to simmer until mutton is fall-off-the-bone tender.

    Heat ghee in a small pan or a tempering pan and add garlic and whole red chillies.Once garlic is golden, pour the mixture over the curry.

    Garnish with coriander and ginger juliennes.