Authentic Rajasthani Mohan Maas Recipe

By Chef Avtar Singh Rana

Serves: 4–6

Ingredients

• 1 kg lamb or mutton (bone-in pieces)
• 3 tbsp ghee
• 2 onions, finely sliced
• 1 tbsp ginger-garlic paste
• 1 cup full-fat milk
• ½ cup fresh cream
• ¼ cup yogurt, whisked
• 10–12 cashew nuts, soaked and ground
• 1 tsp saffron strands soaked in 2 tbsp warm milk
• 6 green cardamoms
• 4 cloves
• 1-inch cinnamon stick
• 1 bay leaf
• 1 tsp white pepper powder
• ½ tsp black pepper powder
• Salt to taste
• 1 tsp kewra water (optional)
• Silver leaf and slivered almonds for garnish

Method

1. Prepare the Meat

• Wash and pat dry the lamb pieces.
• Marinate with yogurt, half the ginger-garlic paste, and a little salt for 30 minutes.

2. Build the Flavor Base

• Heat ghee in a heavy-bottomed pot.
• Add bay leaf, cardamom, cloves, and cinnamon.
• Sauté until fragrant.
• Add sliced onions and cook until light golden.

3. Cook the Meat

• Add remaining ginger-garlic paste and sauté.
• Add marinated lamb and cook on medium-high heat until lightly browned.

4. Create the Royal Gravy

• Add milk gradually while stirring.
• Mix in cashew paste, white pepper, black pepper, and salt.
• Cover and simmer for 45–60 minutes until the meat becomes tender.

5. Finish the Dish

• Stir in fresh cream and saffron milk.
• Simmer gently for 10–15 minutes.
• Add kewra water for an authentic royal aroma.

Chef’s Presentation

Serve in a copper handi or royal serving bowl. Garnish with:

• Silver leaf (varq)
• Slivered almonds
• Saffron strands
• Fresh cream swirl

Chef Avtar Singh Rana’s Tip

The hallmark of authentic Mohan Maas is its delicate balance of saffron, milk, cream, and aromatic spices. Unlike fiery Rajasthani curries such as Lal Maas, Mohan Maas is rich, elegant, mildly spiced, and fit for a royal feast.

Best Pairing: Tandoori Roti, Roomali Roti, Sheermal, or Saffron Pulao.