Rajasthani Laal Maas is a traditional mutton dish from Rajasthan. It gets its name from the color this dish has due to the use of red chilies. Traditionally mathania chilies were used to make Rajasthani Laal Maas, which gives it a fiery red color. But I have used dry red chilies and Kashmiri red chili powder instead as they were not available where I live.
The dish is very spicy yet very very delicious. Some years back, we had this desire to explore Rajasthan, its culture, cuisine et al. And our trip was nothing but mesmerizing! Along with enjoying the traditional delicacies such as Masala Baati, we even devoured royal sweets such as Rajasthani Mawa Kachori. But, it was only when I ate Rajasthani Laal Maas, I truly understood the versatility of Rajasthani cuisine.
After returning from the trip, I prepared Rajasthani Laal Maas twice-thrice using the recipe that connoisseurs of our hotel had given me and believe me, this traditional curry turned out to be utterly finger-licking. Don’t miss eating this dish if you like exploring various cuisines of the world. Here’s the recipe for making Rajasthani Laal Maas, do read it and prepare Rajasthani Laal Maas at your convenience:
Rajasthani Laal Maas
Rajasthani Laal Maas
Equipment Required – Karahi / Pressure Cooker
Here is a video recipe to make Rajasthani Laal Maas
Rajasthani Laal Maas
Prep time
Cook time
Total time
Author: Neha
Recipe type: Curry
Cuisine: Indian
Serves: 4
Ingredients
- Mustard oil - 5 tbsp
- Cloves - 3-4
- Black peppers - 6-8
- Black cardamom - 3-4
- Green cardamom - 3-4
- Cinnamon - 1 inch piece
- Tej patta - 2
- Onion - 3 cups ( thinly sliced )
- Fresh ginger garlic paste - 2 tsp
- Curd - 1 cup
- Kashmiri red chilli powder - 5 tsp
- Turmeric powder - ½ tsp
- Coriander powder - 3 tsp
- Roasted cumin powder - 1 tsp
- Salt to taste
- Goat mutton - 500 gm
- Lemon juice - 2 tbsp
- Fresh coriander for garnishing
Instructions
- Heat oil in a heavy bottom Karahi / pan.
- When the oil is very hot and fuming, switch off the heat.
- Let it cool for 2 minutes.
- Switch on the heat again.
- Add cloves, black pepper, black cardamom, green cardamom, cinnamon and tejpatta
- Add the onions and fry till slightly brown.
- Add ginger garlic paste and fry for 3-4 minutes, until onion are nicely browned.
- Add curd and keep stirring till the mixture comes to a boil.
- Add Kashmiri red chilli powder, turmeric powder, coriander powder, roasted cumin powder and salt.
- Add little water if required and fry till oil starts to separate.
- Add the mutton and fry for 3-4 minutes on high heat.
- Add a cup of water and cover the pan and cook the mutton till it is soft and tender. ( You can also use a pressure cooker to cook the mutton )
- Add lemon juice.
- Garnish with fresh coriander.
- Serve hot with naan or rice.
Neha's love for recipes is evident from this site. She is a food stylist, consultant and photographer. Connect with Neha to learn more. 
red spicy curry with goat….looks incredibly amazing
Hey neha!! nice to come across your blog lovely space you have enjoyed going thru 🙂
Im following you via GFC now 🙂 Would be glad if u follow me back too!!
Also Im passing you an award pls collect it from my space
http://sweets-n-spices.blogspot.in/2013/07/gulgule-award.html
Keep Posting and Happy Blogging!!!
Hi neha thanks for sharing the recipe but I have a query to ask I am from rajasthan and I beg to differ from you that your recipe doesn’t have garlic in it apparently laal maas is cooked with good 2 to 3 chunks of whole garlic without that it will not taste authentic just a suggestion I hope you will nt mind thanks again n lovely presentation
Hello Her Highness,
I never said this recipe does not contain Garlic. Infact if you read the recipe carefully, I have added ginger garlic paste in it 🙂