| Laal maas | |
| Alternate Name: | Ratto Maas |
| Country: | India |
| Region: | Rajasthan[1] |
| Course: | Main course |
| Type: | Curry |
| Served: | Hot or warm |
| Main Ingredient: | Mutton, curd, hot spices (red chillies), garlic |
Laal maas or Ratto Maas (in native)[2] [3] (lit. "red meat")[1] [4] is a meat curry from Rajasthan, India. It is a mutton curry prepared in a sauce of yoghurt and hot spices such as red Mathania chillies. This dish typically is very hot and rich in garlic. The gravy may be thick or liquid and is eaten with chapatis made out of wheat (usually eaten in summers) or bajra (a millet grown in Rajasthan and eaten in the winter months).[5]
Chef Bulai Swain said that: "Traditionally, laal maans was made with wild game meat (jungli maans), such as boar or deer and chillies were used to veil the gamy odour of the meat. It was a favourite among the royalties. While the spicy flavour is remained intact now, the meat used is tender mutton."[6] It is predominantly in the mode of tamas and rajas.
"Laal" means red in Hindi, referring to the fiery red color of the dish, which comes from the vibrant spices like mathania chillies[7] used in its preparation. "Maas" simply means meat in Hindi. So, "Laal Maas" literally translates to "Red Meat."[8]
Marinate tender mutton with garlic-ginger-green chili paste and spices. Sauté onions and whole spices in ghee, then add the marinated meat and fry until browned. Stir in the red chili paste made from soaked Mathania red chilies and yogurt, then simmer with water until the meat is tender. Adjust the gravy's thickness and garnish with fresh coriander. Serve piping hot with rice or roti. Adjust the spice levels according to your liking.[9] [10]