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Photo of Lal maas by debashri chatterji at BetterButter

Lal maas

debashri chatterji
120 minutes
Prep Time
50 minutes
Cook Time
4 People
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A rajasthani traditional delight . A super spicy dish. It is a mutton curry prepared in a sauce of yoghurtand hot spices such as red Mathania chillies. This dish typically is very hot and rich in garlic, the gravy may be thick or liquid and is eaten with chapatis

Recipe Tags

  • Non-veg
  • Medium
  • Rajasthan
  • Main Dish

Ingredients Serving: 4

  1. 500 gm mutton
  2. 4 onion sliced
  3. 2 tbsp ginger garlic paste
  4. 1/2 cup red chilli paste
  5. 1 tsp turmeric powder
  6. 1.5 tsp red chilli powder
  7. 1.5 tsp coriander powder
  8. 1 tsp cumin powder
  9. 3 cloves
  10. 3 green cardamom
  11. 2 black cardamom
  12. 1 bay leaf.
  13. salt to taste
  14. 2 tbsp curd.
  15. 2 tbsp ghee


  1. Soak 6 to 8 dried red chillies and make a paste of it.
  2. Marinate the mutton with 2 tbsp curd; turmeric powder, red chilli powder, cumin and coriander powder, red chilli paste, 1 tbsp ginger garlic paste . For 2 hours minimum. Or overnight
  3. In a heavy bottom handi, heat ghee..
  4. Add bay leaf, black and green cardamom and cloves.
  5. Now add sliced onions , fry till golden brown. Add 1 tbsp ginger garlic paste saute for 3 to 5 min.
  6. Add the marinated mutton. Mix well. Cook for 5 min on a high flame. Now lower the flame cover the pot and let it cook for a good 15 to 20 min. Till all its water starts evaporating and oil separates
  7. Add salt mix well. Cook for 2 min. Add water to cover the mutton and masala. Give a stir.
  8. On a medium to low flame cover and cook for next 25 to 30 min. Till mutton is tender.
  9. Add garam masala. Mix well.
  10. Garnish with coriander leaves. Serve hot

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Payal Singh
Payal Singh   Aug-21-2018

Deliciously amazing!

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