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Rajasthani Laal Maas
4.9 from 141 votes

Rajasthani Laal Maas

Rajasthani Laal Maas is a traditional meat curry distinguished by tender mutton cooked with whole spices, yogurt, and Kashmiri red chili powder for a vibrant color and moderate heat. The dish balances aromatic spices with a thick, richly flavored gravy, simmered until the meat falls off the bone. Fresh lemon juice and cilantro garnish brighten the hearty, warming curry.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 people
Course: Main Course
Cuisine: Indian

Ingredients

Ingredients:
  • 250 g mutton washed and cleaned
  • 2 tbsp ghee or clarified butter
  • 1 bay leaf
  • 2 cloves
  • 1 cinnamon stick
  • 3 peppercorns
  • 3 cardamom
  • 2 red onion finely sliced, medium
  • 1 tbsp garlic finely chopped
  • 1 tbsp ginger finely chopped
  • 1/2 cup curds
  • 1 tbsp Kashmiri red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • salt to taste
  • 1/2 cup water
  • 1/2 tsp garam masala powder
  • 1 tsp lemon juice
  • Coriander leaves for garnish, chopped

Instructions

How to Make Rajasthani Laal Maas:
    Cup of Yum
  1. Heat the ghee along with the mustard oil in a pressure cooker followed by the whole spices: bay leaf, cinnamon, cardamom, cloves, and peppercorns.
  2. Add the sliced onions and sauté until golden brown.
  3. Add the garlic and ginger paste. Marinate the washed and cleaned mutton and combine well, allowing the ginger garlic paste to tenderize the meat.
  4. Add about half a cup of curd followed by the ground masala or masala powders: Kashmiri red chili powder, turmeric powder, coriander powder, and cumin powder.
  5. Add about half a cup of water, do not add too much water as you do not want a runny gravy.
  6. Cook the meat in a pressure cooker for 6-7 whistles on low heat, until the mutton is tender and falls off the bone.
  7. Once the pressure is released, add 1 tsp garam masala, the juice of half a lemon (or about 1 tsp) and garnish with cilantro leaves.
  8. To finish, heat a piece of charcoal and place it in a steel bowl in the middle of the pressure cooker, add 1 tsp of ghee along with a couple of cardamom pods to the bowl and seal the cooker to add a smokey touch to the dish.
  9. Serve with phulkas or rotis.

Notes