Laal maas is an authentic Rajasthani fiery red hot meat curry recipe. Rajasthani laal mass is made with spicy dried mathania chillies along with yogurt and some flavourful warm spices. This rustic mutton curry can be enjoyed with both roti and rice.
Rajasthani Laal maas, I don’t know why I took so long to post this delicious mutton curry recipe here. I have been enjoying this curry since childhood.
How you ask?
My neighbours in Mumbai were Rajasthani. Fun loving and such foodies. Hence I was fortunate enough to taste and learn this authentic Rajasthani Laal Maas from them. And now I am sharing it with you guys.
What is laal maas?
Laal means red and maas means meat (in this case goat meat). It is a poplar fiery meat curry from Rajasthan, India. This Rajasthani laal maas is definitely for fainthearted. It is originally made with rajasthani mathania chillies. Mathania chillies are known for their bright red colour. Hence if it is not available you can use kashmiri red chilli.
What are the ingredients used in this Rajasthani mutton curry?
To make the curry:
- Ginger-Garlic Paste
- Whole spices (Green Cardamom, Cinnamon, Cloves, Bay leaves, Black Cardamoms)
- Garam Masala powder
- Salt as per taste
- 4-5 tbsp Mustard oil/ Ghee/ sunflower Oil
To make the Chilli paste:
- Dried Red Chilli if you cant find mathainia cillies, youcan use any spicy variety (for the heat)
- Kashmiri Red Chillis or Mathania red chillies, soaked in warm water
- Garlic cloves
- Coriander seeds
- cumin seeds
- Whole spices (Green Cardamom, Cinnamon, Cloves, black cardamom)
Another ingredient that is used in this laal maas is kachri. Since it is not available here I haven’t used it in the recipe. Rajasthani Laal maas tastes great without it as well.
Here are few mutton/lamb recipes that you can try.
Keema Matar Paratha | Lamb Mince Flatbread
Patla Mangshor Jhol – Bengali Lamb/Mutton Curry
Spicy Lamb Liver – Kaleji Masala
Mutton Do Pyaza (Gosht Dopiaza)
Mansa Tarkari (Mutton Curry) Odia Style
Kosha Mangsho (Bengali Mutton Bhuna)
Rajasthani laal maas
Rajasthani Laal Maas
- large thick bottomed pan
- Instant pot / pressure cooker
- 800 gms Lamb/Mutton
- 3 large Onions, sliced
- 1 1/2 tbsp Ginger-Garlic Paste
- 1/2 cup Yogurt, whisked
- 2-3 Green Cardamom
- 1 inch Cinnamon
- 3-4 Cloves
- 2-3 Bay leaves
- 1 Black Cardamoms
- 1 tsp Garam Masala
- Salt as per taste
- 5-6 tbsp Ghee/ Mustard oil/ sunflower Oil
To make chilli paste:
- 4-5 Dried Red Chilli (for the heat) Soaked in warm water
- 10-12 Kashmiri Red Chillis// Mathania Red Chillies, soaked in warm water
- 2-3 large Garlic Cloves
- 2 Green Cardamom
- 1/2 inch Cinnamon
- 2-3 Cloves
- 1 Black cardamom
- 1 tsp Coriander seeds
- 1/2 tsp Cumin seeds
- Dry roast the dried red chillies for few minutes then add the coriander and cumin seeds and roast for few seconds until fragrant.
- Add all the ingredients listed under chilli paste along with some water and ground to a smooth paste.
- Heat ghee/oil In a large thick bottomed pan on medium high heat, when hot temper it with bay leaves, green cardamoms, cinnamon, cloves, black cardamom and sauté until you get a beautiful aroma of the spices.
- Add the sliced onions and sauté on medium high heat for few minutes until soft and golden brown.
- Stir in the ginger garlic paste and continue sautéing for 1 to 2 minutes until the raw smell disappears.
- Next add the lamb pieces and sauté for 15 minutes or until it is no longer raw and browned all over.
- Now add the chilli pasted salt to the lamb and mix it well. Cook for 4-5 minutes.
- Add in the yogurt along with 1/2 cup of water and mix it well with the meat and masala. Cook for 10 minutes stirring frequently until you see the oil separation from the sides.
- Now there are 2 ways, you can either slow cook the meat for one hour to 1-1 1/2 hours or pressure cook it for 5-6 whistles, depending on the size and quality of the meat.
- To slow cook: Add 2 cups of hot water and mix it well with the meat. Cover and cook stirring intermittently so that it doesn't stick to the bottom. Add more water if you think its drying out. Cook till the meat is soft and fall off the bones. Add more water if you think its drying out. Finally add garam masala powder and further cook for few minutes.
- To cook in instant pot or pressure cook: Transfer the lamb curry in the pressure cooker and add 1 cup of hot water. Pressure cook for 4-5 whistles. Finally add garam masala powder and further cook for few minutes.
- You can adjust the consistency of the curry as per your liking. This basically a semi dry Lamb curry.
- Garnish with coriander leaves and serve with parathas, naan or rice.
I hope you enjoy this delicious Authentic Rajasthani laal maas as much as we do.
You know what guys I would love to see your creations. If you have tried this recipe, just click a pic and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.
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