Mohan Maas – A Royal Rajasthani Meat Dish Bathed in Cream and Tradition

In the royal kitchens of Rajasthan, where vegetarian fare often steals the spotlight, Mohan Maas quietly reigns as one of the most luxurious non-vegetarian delicacies. Unlike the fiery Laal Maas, Mohan Maas is its regal, mellow cousin—subtly spiced, cooked in milk and cream, and imbued with aromatic richness. This dish represents elegance over intensity, making it a favourite among Rajput royalty who relished their meats with sophistication.

A rare gem in the world of Indian cuisine, Mohan Maas is a culinary experience that brings together tender meat, mild sweetness from milk and dry fruits, and delicate whispers of cardamom and cinnamon. Here’s how you can make this rajwadi delight at home.

Ingredients You Will Need

For the mutton:

• 500g mutton (bone-in for best flavor)
• 2 tbsp ghee
• 1 bay leaf
• 2–3 green cardamoms
• 1 black cardamom
• 1 stick cinnamon
• 3–4 cloves
• 1 tsp cumin seeds
• Salt to taste

For the creamy base:

• 1 cup full-fat milk
• ½ cup fresh cream
• 1 medium onion, grated
• 1 tbsp ginger-garlic paste
• ¼ tsp turmeric powder
• ½ tsp white pepper powder
• 1 tsp coriander powder

For the stuffing:

• 2 tbsp khoya (mawa)
• 1 tbsp chopped almonds
• 1 tbsp chopped cashews
• 1 tbsp raisins
• A pinch of cardamom powder

Step-by-Step Recipe

Step 1: Prepare the Stuffing

1. In a small bowl, mix khoya, chopped dry fruits, raisins, and a pinch of cardamom powder.
2. Set aside. If you have access to large mutton pieces, you can stuff this mixture inside small slits in the meat (optional but traditional).

Step 2: Sauté the Whole Spices

1. Heat ghee in a heavy-bottomed pan.
2. Add bay leaf, cardamoms, cloves, cinnamon, and cumin seeds.
3. Let them sizzle and release aroma.

Step 3: Add Onion and Aromatics

1. Add grated onion and cook until golden.
2. Stir in ginger-garlic paste and sauté for 2–3 minutes until raw smell disappears.

Step 4: Cook the Mutton

1. Add the mutton pieces and sear them on high heat for about 5–7 minutes.
2. Add turmeric, coriander powder, and white pepper. Mix well.

Step 5: Add Milk and Simmer

1. Lower the heat and slowly pour in the milk.
2. Cover and simmer on low heat for 30–40 minutes, stirring occasionally.
3. Once the meat is tender, stir in the fresh cream and let it cook for another 10 minutes until the gravy thickens and glistens.

Step 6: Final Touch

1. Add a pinch of cardamom powder and a small stick of cinnamon for aroma.
2. Garnish with additional toasted dry fruits if desired.

Serving Suggestions

• Best served with saffron pulao, steamed basmati rice, or buttery naan.
• A side of mint chutney or a light cucumber raita complements the richness beautifully.
• Traditionally enjoyed as part of a royal non-vegetarian thali, alongside Laal Maas and Safed Maas.

Tips for Perfect Mohan Maas

• Use full-fat milk and cream to get the rich, authentic texture.
• Stir frequently while cooking with milk to avoid curdling.
• For a more authentic touch, use mutton shoulder cuts with bone—they release more flavor into the gravy.

A Royal Affair on Your Plate

Mohan Maas is a timeless example of how the royals of Rajasthan approached food—not just as nourishment, but as an art form. With its tender meat, rich dairy base, and hints of spice, this dish offers a taste of history, culture, and indulgence. Whether you’re preparing it for a festival, a dinner party, or a culinary experiment, Mohan Maas promises to impress with every bite.

So, gather your spices, slow-cook with love, and treat your family to the royal taste of Rajasthan—because some dishes are worth the wait.