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!
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.
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.
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.
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 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.
Soak mathania chilies in water for 1 hour.
Drain and grind soaked chilies into a smooth paste. Add the soaked chilli water gradually.
Warm mustard oil in a pan and add whole spices.
Add sliced onions and Mathania chilies, sauté until golden.
Stir in the ground chili paste and cook briefly.
Pour in whisked curd and water; stir to combine.
Uncover, check seasoning, and sprinkle chopped coriander leaves.Servings 7
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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