Home / Non-veg main course / Rajasthani Laal Maas
22 January, 2016

Rajasthani Laal Maas

Posted in : Non-veg main course on by : nrdubey Tags: , , ,

Date – 17.1.2016

About Recipe

Today I am sharing very popular rajasthani laal maas, this curry goes well with chapati, tandoori roti and rice. Try this recipe and let me know how it came for you.


Preparation time – 20 mins

Cooking time – 45

Cuisine – rajasthani/ north indian

Recipe type – main course

Serve – 3-4



Mutton (better take leg part) – 750 g cut into 1 inch

Onion – 400 g or 4-5 (finely chopped)

Garlic clove– ¼ cup or 2 whole (crushed or sliced)

Whole red chilly – 15 -17 (remove seeds, soak in water and make paste)

Curd/yogurt – ½ cup (use fresh curd)

Coriander powder – 3 tsp

Cumin seeds – 1 tsp

Turmeric powder – ½ tsp

Garam masala powder – 1 tsp

Black cardamom – 3-4

Green cardamon – 3-4

Bay leaf – 1

Clove/laung – 3-4

Ghee/oil (butter use ghee) – 4 -5 tbsp

Water – 1 cup or some more

Salt – as per taste

Fresh coriander leaves – for garnishing




Step 1 First take whole red chilies remove seeds, soak in warm water for 10 mins and make paste. Keep aside.

Step 2 Finely chop onions and crushed or sliced garlic.

Step 3 In yogurt/curd mix turmeric, coriander powder and garam masala powder. Keep aside.

Step 4 Heat ghee/oil in cooker, place whole garam masala as bay leaf, black cardamon, green cardamon, clove and cumin seeds. Let crackle.

Step 5 Add garlic (slices or crushed), fry for few seconds.

Step 6 Add finely chopped onion, fry until onion will translucent.

Step 7 Add mutton, saute and stir for 5 mins on medium heat.

Step 8 Add red chilly paste (step 1) and curd mix (step 3), stir and cook mutton for 2 mins.

Step 9 add water and put cooker’s lid.

Step 10 Pressure cook mutton for 3 whistle or after 1 whistle cook 10 on simmer. Settle down on its own.

Step 11 Again cook mutton on medium flame for 5 – 10 mins or till mutton cooked.



If u want add ginger (crushed).

Do not use sour curd.

Do not throw soaked chilly water use it for making gravy.


In Short


Remove seeds from chilies


Soak in warm water


Drain chilies and make paste (do not throw soaked water)


Take garlic and onions


Chop them finely


In curd add coriander leaves, turmeric and garam masala powder


Mix well


Heat ghee


Add whole garam masalas, cumin seeds, bay leaf, green cardamon, black cardamon and clove


Add chopped garlic


Add chopped onions


fry till translucent


Add mutton


Stir and saute for 5 mins on medium heat


Add red chilly paste


Add curd mix


Cook for 2 mins


Add 1 cup of  water


Add soaked water


Pressure cook it after one whistle cook for 10  mins on simmer


let settle down the pressure then again cook on simmer heat for 5 to 10 mins


Add coriander leaves and switch off the flame


Rajasthani laal maas is ready


Leave a Reply

Your email address will not be published. Required fields are marked *