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Mohan Maas - Royal Rajasthani Mutton Curry

Mohan Maas is a royal Rajasthani delicacy where mutton is slow-cooked in a rich, creamy, and aromatic white gravy with milk, cream, cashew paste, and mild spices. Unlike the fiery Laal Maas, Mohan Maas is subtle, fragrant, and luxurious.
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Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Servings: 4
Course: Main Course
Cuisine: Rajasthani cuisine
Ingredients Method Notes

Ingredients
  

Ingredients
  • 500 g mutton goat/lamb, cleaned
  • 1 onion finely sliced
  • 1 cup milk
  • ½ cup fresh cream
  • 2 tbsp cashew paste
  • 2 tbsp yogurt
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp cardamom powder
  • 1 tsp fennel powder
  • 2 bay leaves
  • 4 tbsp ghee
  • Salt to taste

Method
 

Instructions
  1. Heat ghee in a heavy-bottomed pan, add bay leaves and onions. Fry until soft.
  2. Add ginger-garlic paste, sauté.
  3. Add mutton pieces and cook until browned.
  4. Stir in yogurt, cashew paste, fennel powder, and salt.
  5. Add milk and simmer on low heat until mutton is tender.
  6. Finish with cream and cardamom powder.

Notes

💡 Benefits
  • High in protein and healthy fats.
  • Mild and aromatic—great for those who prefer less spicy curries.
  • A dish that highlights the richness of Rajasthani royal kitchens.