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Rajasthani Laal Maas

Prep Time: 20 min I Marinating Time: 3 hrs. min/overnight I Cooking Time: 1.5 hr. I Serve: 2-3

Rajasthani Laal Maas is a fiery Rajasthani mutton curry. Lamb cooked in a variety of masalas with a burst of red chilies. It is a combination of Kashmiri red chilies and other popular spices soaked in hot water and blended to a fine paste. This spice paste is mixed with curd and then this mixture is used to marinate the mutton overnight. Marinated mutton pieces are cooked in a ginger garlic paste and fried onion paste makes it completely rich and delicious in taste. These succulent , tender mutton pieces just melt in your mouth leaving a spicy and aromatic taste which always reminds you about this delicious delicacy. Enjoy on weekends and treat your family and friends with this special dish.


For marinating :-

½ kg/1.1 lb. Mutton (cut into 2 inch pieces)

1 cup/200 g. Curd/Yogurt (well beaten)

4 Red Kashmiri Chilies/Mathania Red Chili (dried & whole)

1 tbsp. Coriander Seeds (whole)

4 Green Cardamom (whole)

6-7 Cloves (whole)

8-10 Black Peppercorns (whole)

1 inch cinnamon stick

¼ cup/ 60 ml. Hot Water

6 tbsp. Water (for grinding) (divided equally)

For Gravy :-

1 tbsp. Garlic Ginger Paste

3 Onion, med-sized (thinly sliced) 2 cups/450 ml. Hot Water 6 tbsp./90 ml Vegetable Oil

Spice Powders :-

1.5 tsp. Turmeric Powder 2 tsp. Red Chili Powder 1.5 tsp. Deggi Mirch Powder Salt to taste

For marinating :-

To a bowl add all the ingredients mentioned under the marinating section and soak for next 30 minutes (covered)

Discard the water and add the soaked spices to the grinder jar

Add 2-3 tablespoons of fresh water to the grinder jar, close the lid and grind the spices to make a smooth paste

Transfer the paste to the bowl and add beaten yogurt to the bowl. Mix well

To a large bowl add mutton and the curd mixture. Mix well until all the mutton pieces are well coated

Refrigerate, covered for min 3 hours or overnight for the best result

For gravy :-

Heat oil in a pan/vessel, add the sliced onions to the pan/vessel and fry until golden brown on low- medium flame. This will take 8-10 mins. Stir continuously for even cooking and to avoid burning. Once turned brown, turn off the flame.

Remove the onions from the oil and put on paper towels to soak up excess oil and let them cool down. Once cold add the fried onions to the grinder jar and grind into a thick paste by adding little water.

To the remaining oil add ginger garlic paste and stir for 2-3 minutes until light brown in colour on low-medium flame

Add the grinded onion paste to the pan/vessel and stir for another 4-5 minutes on low-medium flame

Add turmeric, red chili powder, deggi mirch powder and salt to taste. Mix well and stir for 2-3 mins. If needed you may sprinkle some water to deglaze the pan/vessel

Now add the marinated mutton and mix well. Stir fry for next 8-10 minutes on low flame till the oil begins to separate from the masala. Then add water, stir well and cover it with a lid. Let it cook for 1 hour on low flame.

Stir in regular intervals to avoid sticking/burning of the masala. Cover again until the meat gets tender and completely cooked

Remove the lid and check if the mutton has completely cooked, then roast the mutton for next 5-7 mins on low flame until it starts releasing its oil/fat and the gravy gets thickened

When the oil separates from the mutton switch off the gas

Enjoy with Butter Naan, Garlic Naan, laccha paratha and some fresh kachumber salad and chilled raita.

Note : adjust the spice levels to taste

Time to Taste :)


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