Laal Maas Recipe – Indian Special
Laal Maas is a signature dish of Rajasthani cuisine, renowned for its fiery, aromatic flavors. This spicy mutton curry features tender mutton pieces simmered in a rich red chili gravy, blending heat, spice, and depth in every bite. A traditional Indian recipe, Laal Maas showcases the bold, authentic Laal Maas taste that Rajasthan is famous for. Best enjoyed with steamed rice, roti, or naan, it’s a must-try for lovers of robust, warming flavors.
- Prep Time20 min
- Cook Time1 hr 30 min
- Total Time1 hr 50 min
Laal Maas Ingredients:
- 1 kg (2.2 lbs) mutton, cut into pieces
- 3 tbsp mustard oil (or vegetable oil)
- 2 large onions, finely sliced
- 2–3 tbsp red chili powder (adjust to taste)
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 4–5 garlic cloves, minced
- 1-inch piece ginger, minced
- 4–5 whole dried red chilies
- 2 cups water or mutton stock
- Salt, to taste
- Fresh cilantro, chopped for garnish
Laal Maas Instructions:
Heat mustard oil in a heavy-bottomed pan until smoking slightly.
Fry whole dried red chilies for a few seconds, then add sliced onions; sauté until golden brown.
Add minced garlic and ginger; cook until aromatic.
Stir in red chili powder, turmeric, coriander, and cumin; sauté briefly.
Add mutton pieces and salt; sear until lightly browned.
Pour in water or mutton stock; bring to a boil, then reduce heat and simmer covered for 1–1.5 hours until mutton is tender.
Adjust consistency of gravy as desired; simmer uncovered for 10–15 minutes for a thicker sauce.
Garnish with fresh cilantro before serving.
Serve hot with steamed rice, roti, or naan.
Recipe Notes :
Cooking Tips: Use mustard oil for authentic Rajasthani flavor and a smoky aroma.
Serving Suggestions: Pair with steamed rice, roti, or naan to balance the spice.
Indian Comfort Food: Laal Maas is a warming dish, perfect for family meals or special occasions.
Spicy Curry: Adjust red chili powder to control the heat according to taste.
Rajasthani Specialty: This dish is a celebrated part of Rajasthan’s culinary heritage, often served during festivals and feasts.
