Laal Maas Recipe (Spicy Rajasthani Mutton Curry)

Laal Maas translates to “Red Meat”. Laal Maas is a traditional Rajasthani dish in which mutton is cooked with ghee, garlic, and the famed Mathania red chilies. These chilies give it the characteristic fiery red color.

My recipe is a traditional version of this dish, just as it’s prepared in Rajasthani homes. Make it in an Instant Pot or a traditional pressure cooker.

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 specialty, and he makes it often for weekend lunches. I learned it from him and adjusted it slightly to suit my cooking style.

Traditionally, Mathania chilies are used to make Rajasthani laal maas, giving this mutton curry a fiery red color and a moderate heat. These red chilies are named after 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 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 stovetop 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.

The other mutton curries, which do not use tomatoes, are Mutton Rogan Josh and Bhuna Gosht. You must try them too.

How To Make Laal Maas

Preparation

Wash 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 at least 2 hours or best overnight. Overnight marination yields better results because the acid breaks down meat fibers and the garlic penetrates deeply.

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.

Step 4: 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 5: 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 6: Press the SAUTE button on the Instant Pot. Add 6 tablespoon mustard oil (or ghee) to the pot. 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 of room-temperature plain yogurt (whisked) and the chili paste to the pot, then 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.

Once the pressure releases, check the mutton. It should be completely tender and pull away from the bone easily. Adjust salt. If the gravy is too thin, simmer uncovered on medium heat for 5–8 minutes to reduce. Serve hot.

Variations

Some people add kachari powder, giving this curry a unique, tangy taste. Cut the yogurt to ½ cup and add 2 tablespoon of kachari powder if you use it.

Some people do not add turmeric and coriander powder to their recipes, but, as with any traditional recipe, each dish has its own variations. I saw my grandmother adding these spices to the curry and followed the tradition. If you are uncomfortable adding them, feel free to skip them.

Some people do not add any spices except red chili powder to their traditional Rajasthani laal maas recipe. You can try that version too.

Reduce the chilies if you don’t want the curry too spicy.

Serving Suggestions

Like other mutton curries, Laal Maas also tastes the best the next day, as the flavors develop with time. It is traditionally served with Baati, 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.