Rajasthani Laal Maas
A fiery and iconic Rajasthani curry — Laal Maas is made with tender mutton slow-cooked in a rich, spicy red chilli gravy. Traditionally cooked with mathania chillies and ghee, this dish pairs beautifully with bajra roti or steamed rice.
Shreya Singh
1 month ago
Ingredients
For the meat
For the masala
Finish
Nutrition Facts (per serving)
- Calories 480
- Total Fat 28 g
- Saturated Fat 12 g
- Cholesterol 105 mg
- Sodium 720 mg
- Total Carbohydrate 12 g
- Protein 42 g
Instructions
- 1 Marinate the mutton with yogurt, ginger-garlic paste, and a little salt. Set aside for 30 minutes.
- 2 Make a chilli paste by blending soaked mathania (or Kashmiri) red chillies with a splash of water into a smooth paste.
- 3 Heat ghee in a heavy-bottomed pot. Add bay leaves, cloves, and cinnamon. Then add sliced onions and sauté until golden brown.
- 4 Add the marinated mutton. Sear on medium heat for 8–10 minutes until it changes color and begins to brown slightly.
- 5 Stir in the prepared red chilli paste, coriander, cumin, turmeric, and salt. Mix well so the spices coat the meat.
- 6 Add about 2 cups hot water. Cover and simmer on low heat for 45–60 minutes (or pressure cook 4–5 whistles) until mutton is tender.
- 7 Sprinkle garam masala, adjust salt, and cook uncovered for 5 minutes until oil separates and gravy thickens.
- 8 Garnish with fresh coriander leaves. Serve hot with bajra roti, naan, or steamed rice.
