Rajasthani laal maas is a spicy mutton gravy that makes any spread luscious and irresistible. Made with tender meat cuts, yoghurt, and Mathania chillies, this regional recipe is part of the state’s culinary heritage. Scroll down to check out the recipe.
When you think of Rajasthan, its vibrant culture, historic forts, beautiful textiles, and flavourful food paint a colourful picture in your mind. For gastronomes, visiting the state and exploring the local cuisine is a must; not only is the preparation different, but you will come across ingredients that you have never heard of before. One such dish that will surprise your taste buds is laal maas, often called the crown jewel of Rajasthani cuisine.
This iconic dish is centuries old and originated in the royal kitchens of Rajput clans – warriors known for their hunting skills, among others. It used to be prepared using the meat of hunted boar or deer and slowly cooked in rustic pots to impart the smoky flavour. The fiery red colour comes from Mathania red chillies, which are grown in Jodhpur and are less pungent. The unique aspect of this meat-based dish is the use of curd and ghee to cook the meat and tenderise it.
Since Rajasthan is an arid region, cultivation of fresh greens
Read MoreAdd mutton to a bowl and marinate it with ginger-garlic paste for an hour. Make sure to massage the meat and cover it with a lid.
Melt ghee in a large pot and saute whole spices like black peppercorns, cloves, black cardamoms, and green cardamoms. Wait until they release their aroma and start spluttering.
Add onion slices and saute them until they are golden brown. Meanwhile, soak red chillies in warm water and blend them into a thick paste.
Add marinated mutton and cook it for some time with the lid on.
Fold in the red chilli paste and cook it until it loses its rawness. If the pan gets too dry, add a splash of water to deglaze it.
Sprinkle salt and cook with the lid on. Wait for the oil to be released.
Whisk the curd with the remaining powdered spices. It will prevent it from curdling in the pan.
Toss the ingredients well, and you will witness the colour of the gravy changing.
Keep the flame at the lowest setting, cover the lid, and cook the mutton for at least 30 minutes.
After garnishing laal maas with coriander leaves and a drizzle of lemon juice, serve it hot with steamed rice and bajra roti.
It is a mutton gravy with a base of yoghurt and Mathania chillies. The meat is tender and juicy, while the delicacy flaunts a dark red hue.
The starting ingredient is Mathania chilli, but apart from that, coriander seeds, whole spices, turmeric powder, and roasted cumin powder are also used.
Laal maas is a spicy dish packed with protein, which is why it is healthy. It also has iron, vitamin B, and other nutrients.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
