Laal Maas

An authentic recipe for traditional Rajasthani Laal Maas, highlighting the robust heat of red chillies and the deep tenderness of slow-cooked mutton.

Level Medium Prep 25 min Cook 60 min Servings 4 Score 4.9/10

Ready in

85 min

Makes 4 servings

Prep 25m

Cook 60m

Level Medium

About this recipe

An authentic recipe for traditional Rajasthani Laal Maas, highlighting the robust heat of red chillies and the deep tenderness of slow-cooked mutton.

A royal Rajasthani mutton curry showcasing bold spices, garlic, and rich red chillies.

Soak the dry Kashmiri red chillies in warm water for 30 minutes, then blend them with garlic cloves into a smooth, vibrant red paste.
Clean and wash the mutton pieces. In a bowl, marinate the mutton with whisked yogurt and salt for at least 30 minutes.
Heat mustard oil in a heavy-bottomed pan or pressure cooker until smoking point, then let it cool slightly. Add whole spices and let them crackle.
Add sliced onions and sauté until golden brown and caramelized.
Add the prepared red chili and garlic paste to the pan, cooking well until oil separates from the masala.
Add coriander powder and turmeric powder, stirring continuously for 2 minutes.
Add the marinated mutton pieces and sear them over high heat for 8-10 minutes until well coated and browned.
Add water as needed, cover, and simmer on low heat (or pressure cook) until the mutton is exceptionally tender and the oil floats on top in a rich red layer.
45 min
Stir in a spoonful of ghee just before serving to enhance the rich traditional flavor.

Calories 480

Protein 34g

Carbs 10g

Fat 35g

Fiber 2g

Sugar 4g

Sodium 520mg

Serving Size 1 serving

Prep 25 min

Cook 60 min

Total 85 min

Overall 9.4 /10

Expert 4.9 95% conf.

Reviewed by FindEdition Kitchen

An intensely flavorful, smoky, and fiery masterpiece of Rajasthani culinary heritage.

A royal Rajasthani mutton curry showcasing bold spices, garlic, and rich red chillies.

Summary

An authentic recipe for traditional Rajasthani Laal Maas, highlighting the robust heat of red chillies and the deep tenderness of slow-cooked mutton.

Use Kashmiri red chillies for rich color without overpowering fiery heat
Always heat mustard oil until the pungent smoke clears before adding ingredients to avoid bitter flavors
Serve hot with traditional Bajra (pearl millet) roti or steamed basmati rice