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Rajasthani laal maas is a very different kind of mutton gravy as the crimson red color of this spicy, royal mutton curry does not come from tomatoes but the heat as well as the red color is from the chilies, such as Mathaniya chilies that are ground in the traditional way. The gravy is simmered on a slow fire until the oil gets separated which gives it a strong flavor and the distinctive appearance. The complex masala comprises a variety of whole spices, garlic, curd, and, of course, a lot of red chilies. Check out my simple recipe with which you can easily make Rajasthani laal maas at your home.

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KEY TAKEAWAYS

Rajasthani laal maas is one of the most popular traditional mutton dishes in India, especially known across Rajasthan and North India.
It is best served with steamed rice, bajra roti, jowar roti, plain chapati, naan, or tandoori roti for a complete meal.

Rajasthani laal maas offers a rich, creamy, and spicy taste along with a smoky flavor.
Other similar mutton recipes are rogan josh, bhuna gosht, mutton handi, mutton malai, and mutton curry.

The Ingredients:

To marinate the mutton:

500 grams mutton
Salt to taste
1 tsp turmeric powder (haldi)
½ tsp ginger powder (sonth)
½ tsp white pepper powder
1 cup curd (whisked)

To make the masala paste:

1 piece cinnamon (Dalchini, 1 inch size stick)
10 pieces black peppercorn (kali mirch)
6 pieces cloves (laung)
3 pods green cardamom (hari elaichi)
1 piece mace (javitri)
1 tbsp cumin seeds (jeera)
1 tbsp coriander seeds (dhania)
5 pieces dry red chilies (whole)
10 cloves garlic (peeled, whole)
2 pieces Kashmiri red chilies (torn into small pieces)
3 pieces Mathaniya red chilies (torn into small pieces)
Water as required

To cook the mutton gravy:

3 pieces onions (medium size, finely sliced)
4 tbsp desi ghee (clarified butter)
1 bay leaf
1 piece cinnamon (1 inch size stick)
4 pods green cardamom
1 piece black cardamom (badi elaichi)
½ tsp coriander seeds
10 cloves garlic (peeled, whole)
4 cups water

A woman from Rajasthan shared this dish with me at a family wedding feast I visited a long time back near Jaipur where food was cooked just like years ago. Life as a wife and mother of two keeps me drawn to ways people used to cook, full of taste and history. That first bite of laal maas made me walk straight up to her, eager to know more. She spoke slowly, telling how each spice matters, why time changes everything, and why only ghee, preferably homemade, is used to make this dish. Every word went into my little book, saved exactly as she said.

Home again the following weekend, I followed her steps slowly, careful with each part. Tender meat came out just right, gravy rich and red like she said it would be. Smell filled the kitchen strong and warm. My husband smiled wide and kept talking about how good it tasted. The boys ate theirs mixed into rice, then reached their plates out asking for another helping. Standing there, watching them eat, I realized how much this small thing meant. Learning that dish felt like finding something rare.

How to Make Rajasthani Laal Maas? (Step by Step Guide with Images)

Step 1: Grind 1 piece of cinnamon (1 inch size stick), 10 pieces of black peppercorn (kali mirch), 6 pieces of cloves (laung), 3 pods of green cardamom (hari elaichi), 1 piece of mace (javitri), 1 tbsp of cumin seeds (jeera), 1 tbsp of coriander seeds (dhania), 5 pieces of regular dry red chilies (whole), and 10 cloves of garlic (peeled, whole) in a traditional mortar and pestle (silbatta), adding a little bit of water to it. Keep the paste aside in a bowl.

Step 2: In the same silbatta, grind 2 pieces of Kashmiri red chilies (torn into small pieces) and keep aside.

Step 3: Then, grind 3 pieces of Mathaniya red chilies (torn into small pieces) and keep them aside.

Step 4: Now, take 500 grams of mutton, add salt to taste, the masala and red chili paste, 1 tsp of turmeric powder (haldi), ½ tsp of ginger powder (sonth), and ½ tsp of white pepper powder, and mix them nicely with the mutton. Now, add a cup of whisked curd to it and mix nicely. Keep this marinated mutton in the refrigerator for 2 to 3 hours.

Step 5: Heat 4 tbsp of desi ghee (clarified butter) and put in 1 piece of bay leaf along with 1 piece of cinnamon (1 inch size stick), 4 pods of green cardamom, 1 piece of black cardamom (badi elaichi), ½ tsp of coriander seeds, and 10 cloves of garlic (peeled, whole). Fry them until golden.

Step 6: Now, add 3 pieces of onions (medium size, finely sliced) to it and fry on a medium flame until golden brown.

Step 7: Add the marinated mutton pieces. Mix nicely. Cover the pot and let the mutton cook over a medium flame for about 8 to 10 minutes, stirring in between to ensure the mutton pieces do not stick to the bottom of the pot.

Step 8: Then, add 4 cups of water to it, mix, and cook it over a high flame until it comes to a boil. When the water starts boiling, reduce the flame to medium to low, cover the pot, and let it simmer for about 40 minutes or so.

Step 9: When the gravy reduces and thickens, switch off the gas stove and cover the pot. Let it rest in that way for about half an hour to let the fatty oil in the mutton come to the top and give the authentic color of Rajasthani laal maas.

Step 10: Remove it from the pot to a serving bowl or small handi.

Step 11: Your tasty and spicy Rajasthani laal maas is ready. Garnish it with a bit of finely chopped coriander leaves and serve it hot with steamed rice or roti.