Laal Maas Recipe

My dad hails from Rajasthan, and through him and his family, I had the opportunity to experience many traditional Rajasthani recipes, such as Panchmel Dal, Baati, Garlic Chutney, and Mirchi Ke Tipore, among others.

This Laal Maas recipe is my dad’s speciality, and he makes it often for weekend lunches. I learned it from him and adjusted it slightly to suit my cooking style. Do give it a try.

About Laal Maas

Laal Maas translates to “Red Meat”. It is a traditional Rajasthani curry made using goat mutton and spices and is fiery hot and bright red.

Traditionally, Mathania chilies are used to make Rajasthani laal maas, which gives this mutton curry a fiery red color and moderate heat. These red chilies derive their name from Mathania village in Jodhpur District, Rajasthan, where they are cultivated in abundance. However, if you can’t find these chilies where you live, substitute them with Kashmiri red chilies instead.

In the past, laal maas was traditionally cooked with spices over a slow fire until the meat was succulent and almost fell off the bones. However, I prepare my recipe in an Instant Pot or a traditional pressure cooker to expedite the process.

When the lal maas was cooked over a low-heat fire, it also developed a smoky flavor, which can be easily replicated at home using the Dhungar method. It is optional, but if you want your curry to have a smoky flavor, you can consider taking this extra step. I have explained it in the post below.

History Of Laal Maas

In earlier days, the kings used to go on 3-4 day hunting trips, and they would take their best chefs (khansamas) with them to set up a temporary kitchen at the hunting camps. The kings would hunt wild boar, deer, rabbits, and neel gai, and the chef’s task would be to clean and cook the meat. They would use ghee, dry chilies, garlic, and other ingredients to mask the gamey odor of the meat and create a delicious dish using the minimum ingredients they could carry to the camp. This is how Junglee Maas was invented.

After some time, the kings grew tired of the same recipe and wanted to try something new. That’s when other ingredients, such as yogurt, whole spices, and powdered spices like coriander powder and chili powder, were added to the basic Janglee Maas recipe, and this Laal Maas Recipe was invented.

How To Make Laal Maas Recipe – Step By Step

Preparation

Wash 2 pounds (1 kg) bone-in goat mutton (cut into 1 and ½ inch pieces) and drain all the water.

Peel garlic cloves and slice the onions.

Remove the yogurt from the refrigerator and let it come to room temperature. Whisk it well using a wire whisk.

Make The Laal Maas In An Instant Pot

Marinate The Mutton

Step 1: Mix the mutton with 2 teaspoons of salt, 4 teaspoons of ginger garlic paste, and 1 tablespoon of lime juice in a large mixing bowl.

Keep the bowl in the refrigerator and let the mutton marinate for 2 hours.

Make The Chili Paste

Step 2: Cut 25-30 dried Mathania chilies (or Kashmiri dry red chilies) in half, and discard the seeds. I used my kitchen scissors to cut the chilies.

Soak the chilies in hot water for 15 minutes.

Step 3: Drain the water. Add the soaked chilies to a blender along with ¼ cup of water and blend until a smooth paste forms. Scrape the sides of the blender jar using a silicone spatula a few times when blending.

Make The Curry

Step 4: Add the following whole spices to a mortar pestle and crush them lightly.

• 6-8 cloves
• 6-8 black peppercorns
• 3-4 black cardamoms
• 3-4 green cardamoms
• 1 inch piece of cinnamon stick

Step 5: Press the SAUTE button on the Instant Pot.

Add 6 tablespoon mustard oil (or ghee) to the pot.

Step 6: Once the oil is hot, add the lightly crushed whole spices and 2 bay leaves to the pot and saute for 3-4 seconds.

Step 7: Add 2 cups of thinly sliced onions and cook until they turn slightly brown (8-10 minutes), stirring frequently.

Step 8: Now add 10-12 peeled garlic cloves and cook for an additional 5-6 minutes, until the onions are nicely browned.

Step 9: Add the marinated goat mutton and cook for 3-4 minutes.

Step 10: Add 1 cup room-temperature plain yogurt (whisked) and the chili paste to the pot and cook for 3-4 minutes.

Step 11: Now add the following ingredients and cook for 2 minutes.

• 1 teaspoon Mathania chili powder (or Kashmiri red chili powder)
• ½ teaspoon turmeric powder
• 2 teaspoon coriander powder
• ½ teaspoon roasted cumin powder

Step 12: Add a cup of water to the pot and mix well.

Step 13: Close the lid and set the valve to the sealing position.

Step 14: Press CANCEL and set the timer to 25 minutes at high pressure.

Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid.

Note: To make the curry in a traditional stovetop pressure cooker, follow the recipe until the water is added over medium-high heat. Close the lid of the cooker and pressure cook for 1 whistle on high heat. Now reduce the heat to low and cook for 25 minutes.

Check for salt and add more if needed. Serve hot.

Serving Suggestions

Laal Maas is traditionally served with Bajra Roti or Makki Ki Roti. You can also serve it with Indian bread, like Butter Naan, Lachha Paratha, or Phulka.

It also goes very well with Steamed Rice or Jeera Rice. Serve some sliced onions and lemon wedges on the side.