Home / Recipes / Rajasthani laal maas

Photo of Rajasthani laal maas by Sreemoyee Bhattacharjee at BetterButter

Rajasthani laal maas

Sreemoyee Bhattacharjee
15 minutes
Prep Time
60 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Rajasthani laal maas RECIPE

The spicy, and delicious mutton curry from Rajasthan.. "RAJASTHANI LAAL MAAS"... The rich red colour and spice that comes from the mathania mirchi, cooked with some yoghurt...

Recipe Tags

  • Non-veg
  • Medium
  • Others
  • Rajasthan
  • Simmering
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. Mutton - 500 gm
  2. Chopped onion - 2
  3. Ginger garlic paste - 2 tsp
  4. Mathania mirchi paste - 2 tbsp (soak the dried mirchi, in warm water and make a paste of it)
  5. Yoghurt - 1 cup
  6. Elaichi - 2
  7. Cloves - 2
  8. Mustard oil
  9. Salt
  10. For tempering :
  11. Ghee - 2 tbsp
  12. Chopped garlic - 2 tbsp


  1. If the mutton is a very tough one or not so tender then boil the mutton in a pressure cooker, strain the stock and keep aside.
  2. Now in a kadhai, heat mustard oil, then add the cloves and elaichi. Then add the onions, once they are golden brown, add the mutton pieces.
  3. Then add the ginger garlic paste and saute further till the raw smell of the last goes away. Then add salt, mirchi paste and stir. Cook for 5-8 minutes and then add the yoghurt while continuously stirring.
  4. Then let the mutton cook further and then add the stock to form the gravy. Bring up-to boil.
  5. Finally heat little ghee in a tadka pan, add the chopped garlic and once it smells, switch off the flame and add this to the mutton. Serve.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Sonal Sardesai
Sonal Sardesai   Mar-04-2018

Fantastic recipe

Similar Recipes

A password link has been sent to your mail. Please check your mail.