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Tuesday, February 4, 2014

Laal Maas – Rajasthani Red Meat Curry


Rajasthan is not a place people associate with Meat. My husband is always eager to narrate the horror story of how he had to stay without non-vegetarian food for a whole long week in Rajasthan. But Laal Maas or Red Meat is a famous Rajasthani dish. The story I have heard is that the Rajputs feasted on this after their hunting expeditions. They carried the simple spices required for this and cooked laal maas in the jungle. Even though I do not really hunt, I love my share of laal maas. This is one of the dishes where you’d need to get rid of your inhibitions and go full throttle on red-chilies and oil.


  • 500 gm. mutton (lamb or goat meat) on bone
  • 2 medium onions finely chopped
  • 2 tbs. finely chopped ginger
  • 10 cloves garlic finely chopped
  • 2 green chilies finely chopped
  • 2 tbsp. Kashmiri Red chili powder
  • 1 cup yogurt whisked
  • 3 whole green cardamom
  • 1 stick cinnamon
  • 2 black cardamom
  • 1/2 leaf mace
  • 4-5 black peppercorn
  • dry roast and grind the following to a fine powder
    • 10-12 whole dry red chili
    • 2 tsp. coriander seeds
    • 1 tsp. whole cumin seeds
  • 8 tbsp. mustard oil (mustard oil helps get a better color)
  • 2 tbsp. chopped cilantro (Coriander leaves) for garnishing
  • Salt to taste


Heat mustard oil in a pan and add cinnamon, cardamoms, mace and black peppercorn. Allow them to crackle. Add chopped garlic, ginger and green chilies to it. Fry on low heat for 3-4 minutes. Now add chopped onion to it and fry everything together till the edges of onions start changing color.

Add mutton pieces and fry them on high heat for about 3-4 minutes. It will help in sealing the juices inside the meat pieces.

Now add ground dry spice, Kashmiri red chili powder to it and fry along with the spices.

Turn off the heat and allow it to cool down completely. Add whisked yogurt and mix well. Turn on the heat and season it with salt. Mix once again and cook it covered on low heat for 45 minutes. Keep a cup of warm water ready and so that you can add it to the gravy whenever needed.

Remove from heat when meat is well done. Garnish with chopped cilantro and serve.


Traditionally in Rajasthan KACHRI powder is added to tenderize the meat and also to add a tanginess. I didn’t have the same so I added yogurt instead. If you have Kachri powder add 1/4 cup while frying the spices.