Rajasthani Laal Maas
fiery, flavorful, and deeply aromatic — just like it’s made in royal kitchens of Rajasthan 👑🔥
🧂 Ingredients
For the Mutton Marinade:
Mutton (goat/lamb) – 1 kg (bone-in pieces preferred)
Yogurt (curd) – 1 cup
Red chili powder (preferably Mathania chili) – 3 tbsp (adjust to spice tolerance)
Turmeric powder – ½ tsp
Salt – to taste
For the Curry:
Ghee – 4 tbsp
Onions – 3 large, finely sliced
Garlic – 12–15 cloves (crushed)
Ginger – 1-inch piece (grated)
Whole spices –
Bay leaf – 1
Cloves – 4
Green cardamom – 3
Black cardamom – 1
Cinnamon – 1-inch piece
Curd (whisked) – ½ cup
Water – 2 cups (adjust for consistency)
Fresh coriander – for garnish
👩🍳 Preparation Steps
1. Marinate the Mutton
Mix mutton with curd, chili powder, turmeric, and salt.
Cover and let it marinate for at least 2–3 hours (overnight for best flavor).
2. Fry the Onions
Heat ghee in a heavy-bottomed pan or kadhai.
Add whole spices, let them splutter.
Add sliced onions and sauté till golden brown.
Add crushed garlic and grated ginger; sauté till fragrant.
3. Add the Mutton
Add marinated mutton to the pan.
Sear on medium heat till it releases oil and changes color (10–15 min).
4. Add Curd and Water
Lower the heat, add whisked curd gradually, stirring continuously to prevent curdling.
Add 1½–2 cups hot water, cover, and cook on low flame for 45–60 minutes till mutton becomes tender.
(Optional: Pressure cook for 4–5 whistles to save time.)
5. Adjust and Finish
Add salt if needed.
Simmer uncovered till gravy thickens and oil floats on top.
Garnish with chopped coriander and a squeeze of lime (optional).
🍽️ To Serve
Serve hot with:
Bajra Roti or Missi Roti for authenticity
Or enjoy with Steamed Rice or Jeera Rice
🔥 Chef’s Tips
Authentic Laal Maas uses Mathania red chilies (Rajasthan’s specialty) — they give deep red color without overwhelming heat.
Traditionally, no tomatoes are used — only yogurt and chili base.
For richer flavor, cook only in desi ghee.