Lal Maas | How to make Lal Maas

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ByBhavita 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, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Bhavita Singh. Lal Maas is a dish which demands no explanations, it's a whole world of flavour in itself. Lal Maas is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Lal Maas by Bhavita Singh is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Lal Maas.

  • 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.

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Anil Dogra2 years ago
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