Laal Maas | How to make Laal Maas

By Sanchari Jayanta  |  13th Apr 2016  |  
4.3 from 3 reviews Rate It!
  • Laal Maas, How to make Laal Maas
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About Laal Maas Recipe

Laal Maas is a delicacy from Rajasthan, India. It is a royal dish. In earlier days, during a hunt, the wild game meat, especially Boar or Deer was used to prepare the dish. Now, mutton is used to prepare this Royal dish.

Laal Maas, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Laal Maas is just mouth-watering. This amazing recipe is provided by Sanchari Jayanta. Be it kids or adults, no one can resist this delicious dish. How to make Laal Maas is a question which arises in people's mind quite often. So, this simple step by step Laal Maas recipe by Sanchari Jayanta. Laal Maas can even be tried by beginners. A few secret ingredients in Laal Maas just makes it the way it is served in restaurants. Laal Maas can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Laal Maas.

Laal Maas

Ingredients to make Laal Maas

  • 1 kg of Mutton, cut into 16-20 pieces
  • 300 grams of curd
  • 4 large size onions
  • 1 teaspoon of turmeric
  • 12 pieces of garlic cloves
  • 2 teaspoon of ginger paste
  • 3 bay leaves
  • 3 pieces of black cardamom
  • 4-5 pieces of green cardamom
  • 2 medium piece of cinnamon stick
  • 5-6 pieces of cloves
  • 1 medium size mace
  • 150 grams of ghee or clarified butter
  • 3 tablespoon of oil
  • 1 teaspoon of kachri powder (Kachri is a wild variety of cucumbers; it helps to make the meat tender)
  • 6 teaspoon of degi mirch powder
  • 4 teaspoon of kashmiri chili powder
  • 3 teaspoon of red chili powder
  • 15-25 whole red chilies (depending upon your taste you can add more or less)
  • 1 teaspoon of garam masala powder
  • salt
  • water

How to make Laal Maas

  1. Wash the mutton pieces well.
  2. Take the mutton pieces and marinate it with salt, red chilli, powder, deghi mirch powder, kachri powder .
  3. Take the marinated mutton and put in in a refrigerator for at-least 4 hours.
  4. Take all the whole red chilies, and make a fine paste of it and keep it aside.
  5. Make thin slices of the onions
  6. Cut the garlic cloves into small pieces. (You can prepare ginger-garlic paste as well; but in my opinion, if you will use small pieces of ginger and garlic, that will give a better effect in taste)
  7. Crush the mace in small pieces
  8. After 4 hours or so, take a deep pan, preferably with a lid. Add white oil and add 3/4th of the ghee in it.
  9. When the smell of ghee is started to come out, add the bay leaf, black and green cardamom; cloves and cinnamon.
  10. Add the crushed mace in it.
  11. Saute all the whole spices for a while till fragrant.
  12. Add garlic pieces and ginger paste and saute till the raw smell of garlic disappears.
  13. Now add the sliced onion, and add pinch of salt to it.. Saute the mixture for another 2 minutes in medium flame or till onion slices turn golden brown color.
  14. Now add marinated mutton, mix it well with all the whole spices and ginger-garlic-onion mixture and cook in the medium flame for another 12-15 minutes. Mutton will ooze out a lot of juices during this 12-15 minutes.
  15. When the mutton dries out a bit and is browned, add curd in it.
  16. Add red chili paste; degi mirch powder; red chilli powder and Kashmiri chill powder in it.
  17. Mix the entire mixture very well and cool it for another 4-5 minutes in medium flame, until it thickens. One can see the meat leaving the oil.
  18. Next add 3-4 cups of water and garam masala powder in it.
  19. Close the pan with the help of the lid and cook it in low flame for another 20-25 minutes.
  20. After 20-25 minutes, open the lid, and check if the mutton is cooked. If not, you may need to boil it for some more time.
  21. Put this entire Laal Maas in a serving dish.
  22. But this is not the end!
  23. After the mutton is cooked, turn off the flame. In another pan, add the rest of the ghee, and temper it with 3-4 whole red chilies and 1 teaspoon of red chili powder.
  24. Pour the hot ghee with fried red chilli over the Laal Maas.
  25. Your Laal Maas is ready to serve and eat.
  26. Laal Maas will taste best with Bajre ka Roti or Naan. You can also eat it with plane white rice as well.

My Tip:

I haven't used any cumin powder or coriander powder. The mutton will be prepared from its own juice and curd. One can also add khas ka paani to make it even more tastier. To make it, take 3-4 table spoon of Khas and add 10 table spoon of water in it, and keep it aside for overnight. Finally, remember, this is a very HOT dish. One can add red chilies as per taste.

Reviews for Laal Maas (3)

Khusum Thakur Khusum Thakur3 years ago


Bindiya Sharma3 years ago

will surely try this out over the weekend!looks yum!!

Sheeni Singh3 years ago

I cannot begin to emphasize how good this dish looks! Absolutely must-try recipe :D