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Rajasthani Laal Maas Recipe

This Rajasthani Laal Maas is a fiery, flavorful mutton curry simmered in aromatic spices and yogurt, delivering authentic royal flavors from Rajasthan's kitchens.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Indian, Rajasthani
Keyword: Authentic, Curry, Mutton, Slow Cooked, Spicy
Servings: 4 servings

Ingredients

  • 250 g mutton washed and cleaned
  • 2 tbsp ghee or clarified butter
  • 1 bay leaf
  • 2 cloves cloves
  • 1 stick cinnamon
  • 3 peppercorns peppercorns
  • 3 pods cardamom
  • 2 medium red onions finely sliced
  • 1 tbsp garlic finely chopped
  • 1 tbsp ginger finely chopped
  • 1/2 cup curds plain yogurt
  • 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
  • chopped coriander leaves for garnish

Instructions

  • Start by washing and cleaning 250 grams of mutton thoroughly. Slice the onions finely and chop the garlic and ginger into small pieces. Set aside your spices and curds so everything is within easy reach.
  • Heat 2 tablespoons of ghee in your heavy-bottomed pot over medium heat. Add the bay leaf, cloves, cinnamon stick, peppercorns, and cardamom pods. Let them sizzle for about 30 seconds until fragrant, releasing their essential oils.
  • Add the finely sliced onions to the pot. Stir frequently and cook until they turn golden brown and caramelized, about 8-10 minutes. Then add the chopped garlic and ginger and sauté for another 2 minutes until aromatic.
  • Lower the heat to medium-low and add 1 tablespoon of Kashmiri red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, and 1/2 teaspoon cumin powder. Stir well to coat the onions and spices evenly. Gradually add 1/2 cup of curds (yogurt) while stirring continuously to prevent curdling.
  • Add the cleaned mutton pieces to the pot and mix thoroughly, ensuring the meat is coated with the spice-yogurt mixture. Cook on medium heat for about 5-7 minutes until the meat starts to brown slightly.
  • Pour in 1/2 cup of water, add salt to taste, and stir everything together. Cover the pot with a lid and reduce the heat to low. Let the curry simmer gently for 45 minutes to 1 hour, stirring occasionally, until the mutton is tender and the flavors have melded beautifully.
  • Once the meat is tender and the gravy has thickened to your liking, sprinkle 1/2 teaspoon of garam masala powder over the curry. Stir well and then remove from heat. Squeeze in 1 teaspoon of lemon juice and garnish with chopped coriander leaves for a fresh finish.

Equipment

  • Heavy-bottomed pot or Dutch oven
  • Sharp knife and cutting board
  • Measuring Spoons and Cups
  • Wooden spoon or spatula
  • Small Bowl
  • Lid for the pot

Notes

  • Use Kashmiri red chili powder for vibrant color and mild heat without overpowering spiciness.
  • Slow cooking is essential to tenderize the mutton and develop deep flavors.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month.