Laal Maas Recipe

4.19 from 11 votes

Laal Maas is a traditional Rajasthani goat mutton curry that is fiery, hot, and deep red. Use my authentic recipe to make it at home in an Instant Pot or a traditional pressure cooker.

Prep Time10

Cook Time40

Marination Time2

Total Time2 50

Course: Main Course

Cuisine: Indian

Servings: people

Author: Neha Mathur

Ingredients

To Marinate The Mutton

2 pounds bone-in goat mutton 1 kg, cut into 1and ½-inch pieces
2 teaspoons salt
4 teaspoons ginger garlic paste
1 tablespoon lime juice

For The Chili Paste

25-30 dried Mathania red chilies or dried Kashmiri red chilies

For The Curry

3-4 whole cloves (laung)
6-8 whole black peppercorns (kali mirch)
3-4 whole black cardamoms (badi elaichi)
3-4 whole green cardamoms (hari elaichi)
1 inch piece of whole cinnamon (dalchini)
6 tablespoons mustard oil or ghee
2 bay leaves (tejpatta)
2 cups thinly sliced onions
8-10 whole garlic cloves peeled
1 cup plain yogurt (dahi, curd) at room temperature and whisked
1 teaspoon Mathania red chili powder or Kashmiri red chili powder
½ teaspoon turmeric powder
2 teaspoons coriander powder
½ teaspoon roasted cumin powder

US Customary - Metric

Instructions

Marinate The Mutton

Wash the goat mutton and drain well.
Mix the mutton with salt, ginger-garlic paste, and 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

Cut the chilies in half using kitchen scissors and discard the seeds.
Soak the chilies in hot water for 15 minutes.
Add to a blender along with ¼ cup water and blend to make a fine paste.

Make The Curry

Add cloves, black peppercorns, black cardamoms, green cardamoms, and cinnamon to a mortar pestle and crush them lightly.
Press the SAUTE button on the Instant Pot.
Add mustard oil to the pot.
Once the oil is hot, add the lightly crushed whole spices and bay leaves to the pot and saute for 3-4 seconds.
Add onions and cook till slightly brown (8-10 minutes), stirring frequently.
Now add garlic cloves and cook for another 5-6 minutes until the onions are nicely browned.
Add goat mutton and cook for 3-4 minutes.⅕
Add yogurt and chili paste to the pot and cook for 3-4 minutes.
Now add Mathania chili powder (or Kashmiri red chili powder), turmeric powder, coriander powder, and roasted cumin powder, and cook for 2 minutes.
Add a cup of water to the pot and mix well. Close the lid and set the valve to the sealing position.
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.
Check for salt and add more if needed. Serve hot.

Video

Notes

To make the curry in a traditional stovetop pressure cooker, follow the recipe until 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.

Nutrition