Laal Maas

Laal maas is a traditional Rajasthani mutton curry that is fiery hot and deep red in color. Make it at home using my authentic recipe.

Here are some more mutton Recipes, that I love to make at home – Railway Mutton Curry, Bhuna Gosht, Indian Mutton Curry, and Peshawari Kadhai Gosht.  

Jump to:

• About This Recipe
• Ingredients
• How to make Laal Maas?
• Frequently Asked Questions
• Pro Tips By Neha
• Serving Suggestions
• Storing Suggestions
• You might also like
• Recipe Card

About This Recipe

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

Traditionally, Mathania chilies were used to make Rajasthani laal maas, which gives this mutton curry a fiery red color and moderate heat. These chilies get their name from Mathania village of Jodhpur district in Rajasthan where they are grown in abundance.

But if you can’t find these chilies where you live, you can use Kashmiri red chili powder instead.

In the earlier days, laal maas used to be cooked with spices on slow fire until it was succulent and almost fell off the bones but now to quicken the process, I make my recipe in a pressure cooker and it turns out just as fantastic.

This Laal Maas is,

• Super delicious
• Fiery hot & red
• A Rajasthani favorite
• Perfect for special occasions

Ingredients

Goat Mutton – Wash and clean mutton properly before you use it to make laal maas. You can use chicken instead of mutton to try a different version. But keep in mind that chicken cooks in very little time as compared to mutton.

Garlic – Peeled whole garlic cloves are added to this for an authentic taste. Do not skip them.

Oil – Traditionally, laal maas is prepared only in mustard oil, which adds a unique flavor to the dish. But if you do not prefer mustard oil at home, you can use ghee or any vegetable oil instead.

Yogurt – Yogurt is added to settle down the heat in the mutton. It also gives a rich and creamy texture to the curry.

Spice Powders – Here, I have used Kashmiri red chili powder to bring the color to the curry. This chili powder is easily available. But if you can source the traditional Mathania chili powder from Rajasthan, do use it instead. Its best to ask an Indian store around you if they stock this.

Other than red chili powder, you will need turmeric powder, coriander powder, and roasted cumin powder.

Whole Spices – This recipe also uses a few whole spices, that are lightly crushed and then added to the oil.

When added to the hot oil, they infuse a beautiful aroma and flavor into the recipe. These whole spices are – clove, black pepper, black cardamom, green cardamom, cinnamon, and bay leaves.

Others – Garnish the curry with finely chopped coriander leaves at the end, to add some color and freshness.

You will also need onions, ginger paste, salt, and lime juice.

How to make Laal Maas?

Add all the whole spices including 3-4 whole cloves, 6-8 whole black peppercorns, 3-4 whole black cardamoms, 3-4 whole green cardamoms, and a 1-inch piece of whole cinnamon stick to a mortar pestle and lightly crush them.

Heat 6 tbsp mustard oil in a pressure cooker. When the oil is very hot and fuming, switch off the heat. Let it cool for 2 minutes. Switch on the heat again. This double heating allows for the pungent smell and taste to go away.

Add the lightly crushed whole spices along with 2 bay leaves to the cooker and fry on medium heat for 3-4 seconds.

Add 2 cups of sliced onions and fry till slightly brown (8-10 minutes). Keep stirring at regular intervals.

Now add 10-12 peeled whole garlic cloves and 4 tsp ginger garlic paste and fry for 3-4 minutes, until onion are nicely browned.

Add 750 grams (about 1.6 lb) of goat mutton and fry for 3-4 minutes on high heat. Keep stirring.

Add 1 cup whisked yogurt to the cooker and fry for 3-4 minutes.

Now add 3 tsp Kashmiri red chili powder, ½ tsp turmeric powder, 2 tsp coriander powder, ½ tsp cumin powder, and salt and cook for 2 minutes.

Add little water if the masala is getting dry and fry till oil starts to separate. Add a cup of water and cover the lid of the cooker and cook for one whistle on high heat. Then simmer the heat to low and cook for 20-25 minutes until the mutton is tender.

Remove the cooker from heat and let the pressure release naturally. Once the pressure is released, open the lid of the cooker. Add 1 tsp lime juice and mix well. Garnish with fresh coriander and serve hot.

Frequently Asked Questions

Pro Tips By Neha

Use the best quality goat mutton from a trusted butchery. The cut of the meat makes a lot of difference in taste and an experienced person only knows how to cut the meat properly.

You can also make this recipe on slow flame instead of cooking it in a pressure cooker. Cook it covered on low flame for 60-70 minutes. You will have to add more water while cooking the curry. The taste will be different and more authentic.

Add the mutton to the pressure cooker before adding yogurt and fry it well on high heat to sear the meat. This will keep the juices locked in the mutton and it will be very flavorful.

Using Kashmiri red chilies gives this curry a fiery red color but it’s still not that hot. Ideally, Mathania chilies are used to make this dish.

You can also make this curry in ghee. Traditionally either ghee or mustard oil was used to make it.

Some people add kachari powder to it which gives this curry a very unique tangy taste. If you have it available, cut down the yogurt to ½ cup and add 2 tbsp of kachari powder in its place.

Serving Suggestions

Laal maas was traditionally served with Bajre Ki Roti or Makki Ki Roti but you can definitely serve it with any Indian bread of your choice like Naan, Lachha Paratha, or Phulka.

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

Storing Suggestions

Laal maas will easily last in the fridge for about 4 to 5 days when stored properly in an air-tight container. Reheat it in a pan or microwave before serving it again. Add a little water while reheating, if you feel it has become a little thick while refrigerating.

If you are making it in bulk quantity, make sure you heat only the amount you want to serve. Reheating, again and again, should be avoided.

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