Lal Maas | How to make Lal Maas

5.0 from 1 review
Rate It!
By Bhavita Singh
Created on 29th Feb 2016
  • Lal Maas, How to make Lal Maas
  • Lal Maas | How to make Lal Maas (27 likes)

  • 1 review
    Rate It!
  • By Bhavita Singh
    Created on 29th Feb 2016

About Lal Maas

Spicy Mutton Curry from Rajasthan

Lal Maas is a delicious dish which is liked by people of all age groups. Lal Maas by Bhavita Singh has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Lal Maas at many restaurants and you can also prepare this at home. This authentic and mouthwatering Lal Maas takes 15 minutes for the preparation and 50 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Lal Maas is a good option for you. The flavour of Lal Maas is tempting and you will enjoy each bite of this. Try this Lal Maas on weekends and impress your family and friends. You can comment and rate the Lal Maas recipe on the page below.

  • Prep Time15mins
  • Cook Time50mins
  • Serves4People
Lal Maas

Ingredients to make Lal Maas

  • Goat meat/Mutton - 500 grams (bone in, preferably from the shoulder or leg)
  • Ghee or vegetable oil - 1/2 cup
  • Yogurt - 1 cup
  • Onion - 1 (medium to large)
  • Garlic paste - 1 tbsp
  • Ginger paste - 1 tsp
  • Cumin - 2 tsp
  • Salt - 2 tsp (or to taste).
  • Red chilies 2-3 (optional)
  • Fresh coriander for garnish
  • Hot water - 2 cups
  • Turmeric powder - 1/2 tsp
  • Coriander powder - 1 1/2 tsp
  • Red chili powder - 2 1/2 tsp
  • Dried Bay leaf - 1 large
  • Black cardamom - 1
  • Cinnamon stick - 1 inch piece
  • Cloves 4-5

How to make Lal Maas

  1. Peel the onion, cut into thin even slices. Keep aside. Lightly whisk the yogurt, keep aside. Prepare the ginger and garlic paste, keep aside.
  2. In a pressure cooker or a heavy bottomed pan (with a lid), heat the ghee/oil. Add the whole spices, then add the cumin and let it splutter.
  3. Next, add the onion and fry till golden brown on a medium flame.
  4. Once the onion turns a golden brown colour, throw in the meat and briefly fry till browned. To the meat, add all the powdered spices and fry till the liquids evaporate and the meat is coated with the spices.
  5. Then pour in the yogurt and again cook till the liquids dry up and the oil separates. Add the ginger paste and garlic paste and let it cook for a few minutes making sure the masala does not stick to the bottom of the pan (bhunao).
  6. Pour in the hot water and add the red chilies (if using).
  7. If using a pressure cooker, then cover the cooker with its lid and let it cook on a high flame till the first whistle. Immediately lower the flame to its lowest setting and let simmer for 12-15 minutes.
  8. Cooking time will depend on how big/small the pieces of meat. I prefer medium- small pieces.
  9. If using a pan, put a tight fitting lid on and let it simmer for 45 minutes or until the meat is nice and tender. In this method you will probably need to add more than 2 cups of water. Garnish with chopped fresh coriander.
My Tip: You can add more or less water, depending on the consistency of the curry you want. You will also have to adjust the salt accordingly. If this is something you will be making once in awhile, do make it with ghee, there is nothing like mutton made in ghee.

Reviews for Lal Maas (1)

Anil Dogra2 years ago
Reply