Mutton cooked slowly in milk and cream with cardamom and ground cashews — the mild, rich dish of Rajasthan's royal kitchens.
What makes it mohan maas
Mutton cooked slowly in milk and cream.
Cardamom, and ground cashews or almonds to thicken.
Mild — the opposite of laal maas.
Where it comes from
Where laal maas is fire, mohan maas is milk. It's usually described as a dish of the Rajput court kitchens: meat cooked slowly in milk and cream, perfumed with cardamom and thickened with ground nuts, until it's pale, mild and very rich.
It's rarely made at home now, and recipes differ — some add a few red chillies, some a squeeze of lemon at the end.