Rajasthan
Mohan maas
Laal maas's gentle cousin: mutton slow cooked in milk, cream and nuts. No fire, all velvet.
90 minTime
47 gProtein each
mildSpice
Make it your way
Grandma's wayMutton, milk and nuts, cooked low the way the old Rajput kitchens liked it mild.
The original575kcal
47 gprotein
2 gfibre
90minutes
Mohan maas as Rajasthan's royal kitchens made it.
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Grind the cashews and almonds with a little milk to a smooth paste.
- 2Heat ghee in a pressure cooker, add whole spices and the onion and cook gently until soft and pale gold, not brown.
- 3Add ginger garlic paste and mutton and sear on medium, stirring, for 8 minutes.
- 4Add water and salt, close and cook 5 to 6 whistles. Let the pressure release naturally.
- 5Lower the heat. Stir in the milk little by little, then the nut paste, and simmer uncovered, stirring often, for 15 minutes.
- 6Finish with cream, white pepper, cardamom and lemon juice off the heat.
Serve it like this
Serve in a warm shallow bowl with a few slivered almonds on top, with roomali roti or plain pulao.
