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–+ servings
Rajasthani Laal Maas Recipe

Laal Maas

Meenu Gupta
Traditional Rajasthani non-veg curry, getting its taste from the color and fiery spices
5 from 3 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Marination 2 hours
Total Time 3 hours
Course Main Course
Cuisine Indian
Servings 4
Calories 938 kcal

Equipment

  • Wide Mouth Pan/ Kadai

Ingredients
  

  • 1 Kg Mutton /Lamb Pieces
  • 4 tbsp Ginger Garlic Paste
  • 4 tbsp Tomato Purée
  • 2 Onions Medium Size, Chopped
  • 1/3 Cup Yogurt
  • 1/2 Cup Ghee / Clarified Butter
  • 2 Bayleaves
  • 3 tbsp Coriander seeds
  • 2 Black Cardamom
  • 3 Green Cardamom
  • 2 Cinnamon stick
  • 5 Cloves
  • 1 tsp Ground Nutmeg
  • 12 Deseeded Kashmiri Red chillies
  • 1/2 tsp Turmeric Powder
  • 1.5 Tsp Salt As per taste
  • 1 tbsp Fresh Coriander Leaves

Other

  • 1 Charcoal 2 inch piece to give smoke.

Instructions
 

  • First of all, soak the deseeded chillies in warm water for 15-20 minutes. After that grind them together with coriander seeds, black and green cardamom, cinnamon, clove and nutmeg in a grinding jar and keep this paste  aside.
  • Now, in a mixing bowl, add this paste (saving 1 tablespoon for later) with 1 tablespoon of ginger paste and 1 tablespoon of garlic paste, yogurt, turmeric powder and salt and mix well. Add mutton pieces now and coat them well with this marinade. Cover and keep it aside and let it marinate for 1-2 hour.
  • In a heavy-bottom pan, heat ghee and add bay leaves and onions. Sauté until they are golden. Add rest of ginger and garlic paste each and sauté for a minute. Add tomato puree, and sauté until the oil begins to separate.
  • Now add marinated mutton and mix well. Roast it for few minutes and then add 1 cup of water. Cover the pan and let it cook on medium heat until the meat is tender and cooked.
  • Switch off the heat and add rest of the saved spice paste. Mix it well.
  • Now take a piece of charcoal and burn it on flame. Once done, keep it in a bowl or small plate and keep this bowl in the cooked mutton pan. Pour little ghee or oil on it and quickly cover the lid and let the smoke collect inside the pan. 
  • After 3-4 minutes, open the lid and remove charcoal bowl. Gently mix so that smoke gets mixed in cooked mutton. Transfer it into a serving bowl and garnish with coriander leaves. Serve hot with rice or bread of your choice.
    Laal Maas Recipe - Lamb Curry

Notes

  • You can use mustard oil instead of desi ghee in this recipe for more authentic version.
  • Traditionally this recipe uses Mathania chillies for the colour and heat. However I have used Kashmiri red chillies as we don’t get these mathania chillies locally.
  • If you want this recipe to be more hot, combine bird eye red chillies with Kashmiri red chillies.

Nutrition

Nutrition Facts
Laal Maas
Amount Per Serving
Calories 938 Calories from Fat 621
% Daily Value*
Fat 69g106%
Saturated Fat 32g200%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 27g
Cholesterol 281mg94%
Sodium 1874mg81%
Potassium 1007mg29%
Carbohydrates 14g5%
Fiber 5g21%
Sugar 4g4%
Protein 63g126%
Vitamin A 44IU1%
Vitamin C 7mg8%
Calcium 100mg10%
Iron 27mg150%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Laal Maans, Laal maas, Rajasthani laal maas