This Laal Maas recipe is my easy rendition of a classic meat delicacy – the traditional Rajasthani Laal Maas! If I have to write down all the mutton curries that I love, I am going to write laal maas at least twice! It is in a league of its own! For the uninitiated, authentic laal maas is a mutton curry cooked with signature Mathania dry chillies in a yogurt sauce.
Laal maas is fiery, yet flavourful. It doesn’t require a ton of ingredients, but you will be surprised at how these ingredients work together and take your taste buds on a tour!
I have modified a few items used in the conventional laal maas preparations to utilize ingredients that can be easily sourced. The smoking element using charcoal and ghee is not included in my laal maas recipe. I have replaced the signature Mathania chillies with a mix of Kashmiri and hot chillies. And finally, I have cooked using a pressure cooker reducing the number of hours required to produce this dish compared to the traditional slow cooking methods. So that’s the disclaimer! 🙂
I guess laal maas is one of the most famous specialities of the Rajasthani cuisine. It certainly is one of my favourites!
My sister, while returning from her recent trip to Jaipur, brought us some beautiful plates and artwork from the Pink City. She also got me a recipe for laal maas which I have tailored to an easier version here.
While I have never been to Rajasthan, I have come across laal maas on various occasions at wedding feasts and in restaurant spreads. And I never missed a chance to taste it on any of those occasions.
What makes laal maas different from other mutton curries?
Well, almost everything! It doesn’t use the regular tangy ingredients to add the acidity. So no tomatoes, no lime or lemon juice, and no tamarind. It is the thick, creamy yogurt that also brings in the tangy touch. Another distinct flavour variation is the use of mustard oil. And of course, the dry chillies that add all the character to the meat.
About this laal maas recipe
We’ll start by roasting cloves in mustard oil and slow-cooking onions till they are brown. This is followed by adding meat and cooking for sometime before adding the ginger garlic paste. Once the meat is evenly coated with onions, chilli paste and salt is added followed by some more slow cooking. Now that’s colourful. Pressure cook to perfection and garnish with garlic slivers fried in ghee!
If you love mutton curries, you shouldn’t leave without checking out this delicious Kerala mutton curry. These lamb recipes are also worth a try.