Laal Maas is a famous traditional Rajasthani mutton curry known for its fiery red color, bold flavors, and rich spicy taste. Originating from the royal kitchens of Rajasthan, this dish is prepared with tender mutton, Mathania red chilies, yogurt, garlic, and aromatic spices. The slow-cooked curry has a smoky, spicy flavor and is traditionally served with bajra roti, wheat roti, or steamed rice.
Soak dried red chilies in warm water and grind them into a smooth paste.
Heat ghee or oil in a heavy pan and add whole spices like cinnamon, cardamom, and cloves.
Add mutton pieces and cook until they turn brown and release their juices.
Add garlic paste, red chili paste, turmeric, coriander powder, and salt. Mix well.
Add whisked yogurt gradually while stirring continuously and cook until the masala thickens.
Add water, cover, and slow-cook until the mutton becomes tender and the gravy develops a rich flavor.
Garnish with fresh coriander and serve hot with bajra roti or rice.
Mutton
Mathania red chilies
Yogurt (curd)
Garlic
Ghee or oil
Whole spices (cinnamon, cardamom, cloves)
Coriander powder, turmeric, and salt
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