If you love bold flavors and a bit of heat, you’re going to fall hard for this one. Laal Maas is a fiery Rajasthani mutton curry that’s all about deep, smoky spice and tender, slow-cooked meat.
It’s the kind of dish that fills your kitchen with incredible aroma and your plate with serious flavor. Whether it’s a special weekend meal or a family get-together, this recipe is a total crowd-pleaser. Let’s make it the real Rajasthani way!
From the Thar Desert to Your Dinner Table
Laal Maas hails from Rajasthan’s arid landscapes, where meat and chilies were prized staples. Legend says that Maharajas of Marwar commissioned fiery curries to quench their thirst for heat.
Over centuries, this royal recipe traveled from palaces to humble hearths, becoming a hallmark of Rajasthani hospitality. Today, Laal Maas is celebrated for its bold color, deep spice profile, and melt-in-your-mouth meat.
Why You’ll Love This Laal Maas
- Complex Heat without Overwhelming: Mathania chilies offer smoky warmth, while whisked yogurt and ghee balance the fire.
- Layered Aromatics: A medley of cinnamon, cardamom, cloves, mace, and nutmeg infuses the gravy with regal fragrance.
- Tender Mutton: Slow cooking on low heat ensures every piece soaks up the spicy yogurt gravy and turns fall-off-the-bone tender.
- Rich & Gluten-Free: Perfectly suited for special occasions, yet simple enough to make any weekend feel like a feast.
Ingredient Highlights
- Mutton Pieces: Yield rich, meaty depth once braised in spicy gravy.
- Mathania Red Chilies: The heart of the red color and gentle heat—soak and grind for a vibrant chili paste.
- Whisked Yogurt: Tangy creaminess that tenderizes meat and balances chili heat.
- Whole Spices (Cinnamon, Clove, Cardamom, Mace, Nutmeg, Bay Leaf): Bloomed in hot oil to build the curry’s aromatic base.
- Ghee & Mustard Oil: Traditional fats that lend buttery richness and a hint of pungency.
- Onions, Garlic & Ginger: Create a savory, umami backbone.
- Coriander Powder & Salt: Essential seasoning that ties every flavor together.
How It All Comes Together
Imagine sizzling mustard oil swirling with warm spices in your pan—cinnamon, cloves, cardamom, mace, nutmeg, and bay leaf crackle and release their fragrance. Thinly sliced onions follow, browning until they’re sweet and golden. A quick stir-in of garlic and ginger paste wakes up the heat, setting the stage for the star: succulent mutton pieces.
Next comes the Mathania chili paste, ground smooth from soaked chilies and their steeping water. As you mix it in, the entire pan turns a deep crimson. After a few minutes of roasting, you sprinkle in coriander powder and a dollop of ghee to deepen the richness. Then, a slow pour of whisked yogurt cools the heat and envelops each piece of meat in tangy cream.
Cover the pan, reduce the flame, and let it simmer for over an hour—allowing the mutton to soak up every drop of the fiery, velvety gravy. As the curry thickens and the oil separates, you know you’ve reached perfection. A final shower of chopped coriander leaves adds a bright herbal note before the curry lands on your table.
💡 Pro Tip: Slow simmer your Laal Maas on low heat and don’t rush the cooking—this ensures the meat turns tender and the flavors meld deeply.
What Goes Along
- Soft Phulkas or Rotis: Tear off warm pieces to mop up the spicy gravy.
- Ghee Rice or Plain Basmati: A neutral bed that lets the curry shine.
- Cucumber Raita: A cooling side to tame the chili fire.
How to Serve
Ladle the steaming Laal Maas into a shallow bowl. Garnish with fresh coriander. Serve immediately alongside hot flatbreads or rice, and offer raita on the side for a balanced meal.
Packing & Storage
- Make-Ahead: Laal Maas tastes even better the next day—cook ahead and simply reheat on low flame.
- Storage: Keeps in an airtight container in the fridge for up to 3 days. Reheat gently, adding water if the gravy thickens too much.
- Freezing: Freeze portions (without garnish) for up to 1 month; thaw overnight and reheat.
Party & Bulk Prep
For gatherings, double the recipe but cook in two large pans so each batch braises evenly. Keep the curry warm in chafing dishes on low heat. Pair with stacks of fresh rotis and bowls of raita for a feast that’s fit for royalty.
Laal Maas (Mutton Curry)
Description
Laal Maas is a Rajasthani mutton curry featuring bone-in pieces simmered in a vibrant chili-yogurt gravy infused with whole spices and ghee, then slow-cooked until tender. Garnished with coriander, it’s best served with rotis, rice, and cooling raita for a fiery, royal feast.
Ingredients
Instructions
Prep Work
-
Soak the chilies
Soak mathania chilies in water for 1 hour.
-
Grind chili paste
Drain and grind soaked chilies into a smooth paste. Add the soaked chilli water gradually.
Method
-
Heat the spices
Warm mustard oil in a pan and add whole spices.
-
Brown the onions
Add sliced onions and Mathania chilies, sauté until golden.
-
Add aromatics
Stir in garlic paste and ginger paste, and sauté for a few minutes. -
Cook the mutton
Add mutton pieces and mix until they start to sear. -
Incorporate chili paste
Stir in the ground chili paste and cook briefly.
-
Season and enrich
Add coriander powder, salt, and ghee; mix well. -
Add curd and water
Pour in whisked curd and water; stir to combine.
-
Slow-cook the curry
Cover and simmer on low for 1 hour, until oil separates. -
Final garnish
Uncover, check seasoning, and sprinkle chopped coriander leaves.
Equipment
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Nutrition Facts
Servings 7
- Amount Per Serving
- Calories 430kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 9g45%
- Cholesterol 110mg37%
- Sodium 550mg23%
- Total Carbohydrate 8g3%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 36g72%
- Vitamin A 450 IU
- Vitamin C 10 mg
- Calcium 65 mg
- Iron 3.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.