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Laal Maas

Sanchari Jayanta
240 minutes
Prep Time
45 minutes
Cook Time
4 People
Read Instructions Save For Later


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.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • Rajasthan
  • Stir fry
  • Boiling
  • Frying
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. 1 kg of Mutton, cut into 16-20 pieces
  2. 300 grams of curd
  3. 4 large size onions
  4. 1 teaspoon of turmeric
  5. 12 pieces of garlic cloves
  6. 2 teaspoon of ginger paste
  7. 3 bay leaves
  8. 3 pieces of black cardamom
  9. 4-5 pieces of green cardamom
  10. 2 medium piece of cinnamon stick
  11. 5-6 pieces of cloves
  12. 1 medium size mace
  13. 150 grams of ghee or clarified butter
  14. 3 tablespoon of oil
  15. 1 teaspoon of kachri powder (Kachri is a wild variety of cucumbers; it helps to make the meat tender)
  16. 6 teaspoon of degi mirch powder
  17. 4 teaspoon of kashmiri chili powder
  18. 3 teaspoon of red chili powder
  19. 15-25 whole red chilies (depending upon your taste you can add more or less)
  20. 1 teaspoon of garam masala powder
  21. salt
  22. water


  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.

Reviews (3)  

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Khusum Thakur Khusum Thakur
Khusum Thakur Khusum Thakur   May-09-2016

Bindiya Sharma
Bindiya Sharma   Apr-14-2016

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

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