Dish from the land of the warriors | Recipe: Lal Maas

Land of the warriors, Rajasthan is known for its majestic forts and rich cultural heritage. While a large part of the state has people who prefer vegetarian delicacies, Rajasthan also has some great non-vegetarian dishes to offer. And the first Rajasthani dish that would come in mind of any meat lover is the fiery lal maas.

A treat for all the spice lovers, this deep crimson gravy gets it’s name from the deep red Rajasthani chillies and consists of morsels of falling-off-the-bone mutton with a burst of spicy red chillies. Pair it with some fluffy basmati rice or tawa rotis to absorb the flavoursome gravy, and you’ll be good to go.

Lal Maas

I spend my Sunday cooking this delicious gravy with fresh green chutney, onions, tawa rotis and roasted green chilli. Here’s my recipe:


Mutton (cut in 1”pieces) – 300gms
Mustard oil/Ghee – 2 tbl spn
Cloves – 4 nos
Cardamom – 3 nos
Cinnamon stick – 1 nos
Onion finely chopped – 2
Ginger garlic paste – 2 tbl spn
Red Chilly Paste – 4 tbl spn(soak red chillies in warm water and puree with water and salt)
Salt – to taste
Curd – 1 cup
Garam masala – 1 tsp
Turmeric powder – 1/2 tsp
Ginger garlic paste – 2 tbl spn
Green coriander – for garnish


1. Mix curd, salt, garam masala, turmeric, red chilli powder together and then add mutton pieces to it. Set aside and let it marinade for at least 1 hour.
2. Put clarified butter in a cooker and gently roast the dry spices.
3. Add chopped/sliced onions and cook until it turns brown. Then add in the red chilli paste and cook for another 5 minutes.
4. Then add in the marinated mutton pieces along with all the marinade and roast the mutton for at least 10 minutes, till it becomes completely dry.
5. After roasting the mutton in the masala, add water and let the mutton cook in dum for another 25 minutes.
6. Garnish it with some green coriander and serve it with some warm chapatis or basmati rice.

Happy cooking! Happy eating! 😀


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