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Rajasthani Laal Maas

Rajasthani Laal Maas

A fiery Rajasthani mutton curry with garlic and dried red chillies simmered in a rich yoghurt-based gravy.

120 mins total for first methodServes 4On the Hob
Ingredients ↓Method ↓

Ingredients

Method

25 mins prep95 mins cook120 mins total

  1. Blend soaked red chillies garlic and ginger with a splash of water to make a smooth paste.

  2. Heat ghee in a heavy pot and add bay leaf cloves and cardamom for 30 seconds.

  3. Add sliced onions and cook over medium heat until deep golden brown.

  4. Add mutton pieces and sear for 6 to 8 minutes until lightly browned.

  5. Stir in chilli garlic paste and cook for 3 minutes while stirring.

  6. Add coriander powder cumin powder turmeric and kashmiri chilli powder then cook for 1 minute.

  7. Lower heat and add whisked yoghurt gradually stirring continuously to avoid splitting.

  8. Pour in hot water add salt and bring to a steady simmer.

  9. Cover and cook on low heat for 70 to 80 minutes until mutton is tender and sauce is thick.

  10. Finish with garam masala and black pepper then rest for 10 minutes before serving.

Notes

Use bone-in mutton for best flavour and body in the gravy.

Adjust chilli quantity to control heat while keeping the classic laal maas profile.

Let the curry rest for 10 minutes before serving so flavours settle.

About this recipe

Rajasthani laal maas is a bold mutton curry known for deep heat and rich savoury flavour. Traditionally linked with Rajput cooking this dish uses dried red chillies garlic and warming spices to build a vivid red sauce.

Slow simmering makes the meat tender while the yoghurt rounds out the heat. Serve with steamed rice or plain roti for a satisfying family meal.

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