Laal Maas
An authentic non-vegetarian recipe from Rajasthan, India
Cook Time
60 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
750g Mutton (bone-in, curry cut)
12piece Mathania red chillies (or Kashmiri red chillies)
300g Onions (finely sliced)
150g Yogurt (thick)
20g Ginger paste
25g Garlic paste
80ml Mustard oil
30ml Ghee
4piece Cloves
4piece Green cardamom pods
2piece Black cardamom pods
1piece Cinnamon stick
2piece Bay leaves
3g Turmeric powder
8g Coriander powder
8g Salt
300ml Water
17 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Soak the Mathania red chillies in warm water for 20 minutes. Drain and grind into a smooth paste with a little water. Set aside.
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Marinate the mutton with yogurt, turmeric, half the ginger paste, half the garlic paste, and salt. Marinate for at least 2 hours.
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Heat mustard oil in a heavy-bottomed kadai or pressure cooker over high heat until it smokes, then reduce to medium. Add ghee.
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Add the whole spices: cloves, green cardamom, black cardamom, cinnamon, and bay leaves. Sauté for 30 seconds.
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Add sliced onions and fry on medium-high heat for 15–18 minutes, stirring frequently, until deep golden brown and caramelized.
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Add the remaining ginger and garlic paste. Cook for 3 minutes until the raw smell disappears.
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Add the red chilli paste and coriander powder. Cook on medium heat for 5–6 minutes, stirring constantly, until the oil separates and the masala turns deep red.
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Add the marinated mutton and increase heat to high. Bhuno (stir-fry) the meat for 10–12 minutes until well-seared and the masala coats every piece.
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Add water, stir, cover, and cook on medium-low heat for 35–40 minutes until the mutton is tender. If using a pressure cooker, cook for 4–5 whistles.
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Remove the lid and cook on high heat for 5 minutes to reduce the gravy to a thick, rich consistency. The oil should float on top — this is the sign of a well-cooked Laal Maas.
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Serve hot with bajra roti, missi roti, or steamed rice.
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Chef's Tips
Mathania red chillies from Rajasthan are the authentic choice — they give Laal Maas its signature fiery heat and deep red color. Kashmiri chillies can be used for color with less heat.
The dish should be genuinely spicy — Laal Maas is not a mild curry; the heat is its defining characteristic.
Mustard oil is traditional and essential; it adds a pungent depth that refined oil cannot replicate.
The oil floating on top at the end is not a flaw — it is a sign the masala is properly cooked and the dish is ready.
About This Dish
Laal Maas is a traditional non-vegetarian dish from Rajasthan, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Mathania red chillies from Rajasthan are the authentic choice — they give Laal Maas its signature fiery heat and deep red color. Kashmiri chillies can be used for color with less heat. - The dish should be genuinely spicy — Laal Maas is not a mild curry; the heat is its defining characteristic. - Mustard oil is traditional and essential; it adds a pungent depth that refined oil cannot replicate. - The oil floating on top at the end is not a flaw — it is a sign the masala is properly cooked and the dish is ready.
Category
Non-Vegetarian
Cook Time
60 mins
Servings
4 servings
Difficulty
Medium