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Laal Maas recipe Grubvineweb
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5 from 2 votes

Laal Maas recipe

Rajasthan’s Laal Maas / Laal Maans is one of India's spiciest Non-veg recipe. Its name is symbolic of the meat used & the final color of the preparation
Prep Time20 mins
Cook Time1 hr 15 mins
Soaking/ Marinate1 hr
Total Time2 hrs 35 mins
Course: Main Course
Cuisine: Indian, North Indian, Rajasthani
Keyword: Indian cuisine, Laal Maans, Laal Maas, Lal Maas, Lal Mas, Mutton curry, Red meat, Spicy food
Servings: 3 people
Calories: 753kcal
Author: grubvineweb
Cost: 345 INR


  • 500 gram Mutton (Bhed ki Maas)
  • 2 Mathania chilies (Mathania mirch)
  • 4 Kashmiri Red Chilies (Kashmiri Laal mirch)
  • 3 Dried Red Chilies (Sukhi Laal mirch)
  • 1 teaspoon Black Peppercorns (Sabut Kali Mirch)
  • 6 Cloves (Long)
  • 1 Black Cardamom (Moti Elaichi)
  • 6 Green Cardamom (Choti Elaichi)
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Coriander seeds (Sabut Dhania)
  • 1 Bay leaves (Tez patta)
  • 2 medium bark Cinnamon (Dalchini)
  • 1 teaspoon Turmeric powder (Haldi powder)
  • 1 teaspoon Coriander powder (Dhania powder)
  • 20 cloves Garlic (Lehsun)
  • 2 inch Ginger (Adrak)
  • 3 medium Onions (Pyaz)
  • ½ cup Curd (Dahi)
  • ½ cup Ghee (clarified butter)
  • Salt – as per taste (Namak)



  • Take a bowl and soak the 3 types of Chilies in Luke warm water (Mathania, Kashmiri & dried) for about an hour
  • Grate Ginger to take out about 2 tablespoons. Crush The Black Cardamom in a mortar & Pestle & separately crush 10 cloves of Garlic & keep aside for later
  • In a grinder jar, add 10 cloves of garlic, 1 teaspoon grated ginger, 1 teaspoon Black Peppercorns, 5 Cloves, 3 Green Cardamoms, 1 teaspoon Cumin seeds, 1 teaspoon Coriander seeds, 1 medium stick of Cinnamon & grind down to a coarse mixture
  • In a separate grinder jar, add the soaked chilies (Mathania, Kashmiri & dried) and add 1 cup water (we used the same water we used for soaking). Grind down to a paste. Once the paste is done, add the spice mixture we prepared in the last step to mix with the Chili paste in the grinder jar and give it a spin to mix together.
  • Put the washed Mutton pieces in a bowl/plate, add salt as per taste, 1 teaspoon Turmeric paste, ½ cup curd, the Chili-spice mixture we had prepared earlier. Marinate Mutton with all the ingredients, cover the bowl/plate with a cling wrap and keep it in the refrigerator for 1 hour


  • Place a kadai (wok) & turn on the gas. Add ½ cup Ghee (clarified Butter) & let it heat up. Once the ghee heats up, add 1 Bay leaf, 1 medium stick of Cinnamon, 3 Green Cardamom, 1 Black Cardamom, 10 crushed Garlic cloves, 1 teaspoon grated Ginger & give it a stir
  • Add 3 medium sliced Onions, salt as per taste, 2 teaspoon Coriander powder, mix thoroughly & cover with a lid to cook for 7 minutes
  • Meanwhile take out the marinated mutton from the refrigerator. After 7 minutes, if the Onions appear to have softened, add the marinated Mutton & mix together. Cover with a lid & cook for 60 minutes (Check every 15 minutes to give it a stir & flip the mutton pieces).
  • After 60 minutes Laal Maas should be ready



Our Laal Maas recipe is a homegrown recipe and we do not associate with any individual or entity subscribing to its authenticity, as we strongly believe that authenticity of a dish is limited to a small nucleus limited to a family and their extensions.