Laal maas
Laal maas, from above
Non vegRajasthan

Laal maas

Mutton in a fiery red chilli gravy from the Rajput hunting kitchens. Bring water. Bring courage.

100 minTime
42 gProtein each
hotSpice
The red meat of Mewar2 chapters · 1 min read

Make it your way

Grandma's wayRed chillies, garlic, ghee, mutton. Rajput fire.
The original
481kcalsame
42 gproteinsame
5 gfibresame
100minutessame

Classic laal maas.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Mutton (goat meat)750 g, curry cut
Dried red chilli12 to 15, soaked and ground
Kashmiri chilli powder1½ tsp, for colour
Curd (plain yogurt, natural yoghurt)⅔ cup
Ghee4 tbsp
Mustard oil1½ tbsp
Whole spicesblack cardamom, cloves, cinnamon, bay leaf
Onion2 large, sliced
Garlic12 cloves, ground
Ginger2.5 cm, ground
Coriander powder (ground coriander)1 tbsp
Turmeric (ground turmeric)¼ tsp
Water1⅔ cups
Saltto taste

Method

5 steps
  1. 1Marinate the mutton with curd, chilli paste, Kashmiri chilli, coriander powder, turmeric and salt for 1 hour.
  2. 2Heat ghee and mustard oil in a cooker, add whole spices and fry the onions until golden brown. Add garlic and ginger.
  3. 3Add the mutton and bhuno on high for 10 to 12 minutes until the oil turns red and separates.
  4. 4Add water and pressure cook 5 to 6 whistles. Let pressure release naturally. Simmer open until the gravy is thick.
  5. 5Optional: smoke with a hot coal and ghee for 2 minutes before serving.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Laal maas: a bread or rice, a side, something to drink and something sweet.

Bread or rice Bajre ki roti35 min
Bread or rice Gatte ka pulao60 min
On the side Gawar ki sabzi30 min
On the side Ker sangri40 min
To drink Makhaniya lassi10 min
Something sweet Moong dal halwa75 min
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