Laal Maas
Rajasthan's fiery red mutton curry — bone-in goat cooked with an extraordinary quantity of whole dried red Mathania chillies, garlic, and ghee until the oil surfaces bright red and the meat falls from the bone. A Rajput royal kitchen preparation, the most famous non-vegetarian dish of Rajasthan.
Cuisines
Rajasthani
Best for
Lunch
Dinner
Build a full meal around Laal Maas
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 90 min
Total: 105 min
2-3 servings
Ingredients
|
500 grams | Mutton , cut into pieces |
|
3 tablespoons | Mustard oil |
|
2 tablespoons | Ghee |
|
2 cups | Water |
|
2 | Onion , large, finely sliced |
|
10-12 | Chili , dry red |
|
1 tablespoon | Coriander powder |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Cumin , seeds |
|
1 tablespoon | Garlic , paste |
|
1 tablespoon | Ginger , paste |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Garam masala |
|
2 | Bay Leaf |
|
4-5 | Clove |
|
4-5 | Cardamom , green |
|
1 | Cinnamon stick |
|
Salt | To taste |
|
Fresh coriander leaves | For garnish |
Instructions
- 1 Heat mustard oil in a heavy-bottomed pan until it begins to smoke. Reduce the heat and add ghee.
- 2 Add cumin seeds, bay leaves, cloves, cardamoms, and cinnamon stick. Sauté until fragrant.
- 3 Add sliced onions and sauté until they turn golden brown.
- 4 Add garlic paste and ginger paste, and sauté for a couple of minutes.
- 5 Add the mutton pieces and cook on high heat until they are well browned.
- 6 Add turmeric powder, coriander powder, and red chili powder. Mix well.
- 7 Add dry red chilies and salt to taste. Stir to combine.
- 8 Pour in water, cover the pan, and let it simmer on low heat until the mutton is tender.
- 9 Once the mutton is cooked, add garam masala and stir well.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For an authentic smoky flavor, use a mix of Kashmiri red chilies and Mathania red chilies.