Rajasthani spicy laal maas is a flavorful goat curry and, pairs well with Indian flatbreads and even rice.
Last year when we did the Indian States mega marathon, Rajasthani spicy laal maas was the first recipe I cooked for the theme. That day I could not take any pictures and wanted to re-cook it but that never happened. Instead, I ended up making kale chana ki kadhi for the theme. This week’s Indian states theme took me back to this curry.
Though Rajasthani cuisine is known for vegetarian food, there are some non veg specialities such as laal maas. Laal is red in Hindi and, red chilies and chili powder contribute to the red color of the curry. Laal maas or red mutton curry is cooked in yogurt and spices. This was popular among royals and the meat used to the make the curry was from hunted animals such as deer & boar. Now goat or lamb is used. The gravy can be thick or watery (liquidy). This is usually served with bajra ki roti or regular roti. I served it with poori and it would taste good even with rice.
Do not let the long list of ingredients intimidate you. It is a very easy recipe with all the spices readily available in any Indian kitchen. If any of the ingredients are not available, those can easily be substituted with the ones in the pantry.
Last Friday when I made the curry, Mr.U was waiting for me to finish my photo session with a plate in his hand. I was in such a rush to complete the photo session that I did not even pay much attention to styling. Considering how shot the session was, less than 10 minutes, the pictures are not bad at all, don’t you think?
Rajasthani Laal Maas Recipe
Source: Cubes n Juliennses
Rajasthani Laal Maas
Ingredients
Spice Powder
- 10 – 12 Dry Red Chilies
- 1 teaspoon Cumin
- 1 tablespoon Corriander
- 1 small pieces Mace
Laal Maas
- 5 tablespoon Mustard Oil
- 2 Red Chilies
- 4 Cloves
- 6 Green Cardamoms
- 2 Black Cardamoms
- 3 Bay Leaves
- 1 ½ – 2” Cinnamon Stick broken into two
- 4 – 6 Peppercorns
- 6 Garlic Cloves chopped (approx. 2 tbsp. when chopped)
- 1 ½“ Ginger peeled and finely chopped (approx. 1 tablespoon when chopped)
- 1 large Onion chopped or 1 ¾ cup chopped Onion
- 650 grams or 1.4 lbs Goat Meat with bone
- 1 tablespoon Kashmiri Chili Powder
- ¾ teaspoon Chili Powder. opt and adjust to taste
- Spice Powder
- 1 cup Yogurt whisked
- 2 ½ – 3 teaspoon Salt, adjust to taste
- ½ Lime or 4 teaspoon Lime Juice check notes
Instructions
Spice Powder
- Dry roast all the ingredients listed under spice powder.
- Cool and grind to fine powder.
Laal Maas
- In a pressure cooker heat oil. When oil is smoky hot, reduce the flame.
- Add red chilies, cloves, green & black cardamon, bay leaves, cinnamon and peppercorns and let them roast in oil.
- Add ginger garlic and fry for few seconds.
- Add onion and saute until light golden in color.
- Add goat meat and fry on high flame for 3-4 minutes, stirring in between until spices coat the meat and well fried.
- Add spice powder, chili powder, kashmiri chili powder and fry for few more minutes.
- Lower the flame, add whisked yogurt and stir until it coats the meat and blends well into the spices.
- Once the gravy begins to boil, add water, salt and cook till meat is tender. I pressure cooked for 6 whistles and 4 minutes on low. Let the pressure release naturally.
- Open the pan, check if the meat is cooked. If not, cook until meat is tender.
- Add lime juice and simmer for couple of minutes.
- Serve hot with roti or poori.
Notes
- I added 4 tsp. of lime juice and I found it just fine. Husband thought it was too sour. Adjust lime juice to taste.
- Chili powder is my addition more heat. Kashmiri chili powder is not very hot and for more heat, I added chili powder.
- I used mustard oil but if one does not mind indulging, ghee can also be used. Mustard oil can also be substituted with any cooking oil.
Nutrition
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Mireille Roc (@ChefMireille) says
this was on my to do list and in face I even had tried to make it but then I left the pot while cooking too long and all liquid had evaporated so mine turned into a fry instead of a gravy dish. I plan on trying it again. yours looks gorgeous
Gayathri Kumar says
Beautifully presented dish Usha. Looks so inviting…
Pavani says
Clicks turned out awesome Usha. Laal maas looks just as it sounds 🙂
Sandhiya says
Wow.. Nicely presented.. Bookmarked this.. Love the spices used there..Will try sometime soon..
srividhya says
Perfect click yaar.. looks great
Srivalli says
Usha, I must say these pictures are some of your finest!..looks so bright and inviting..I am sure the non veg are salivating looking at the pictures..and Mr U waiting speaks volumes on the taste side..
sizzlingtastebuds says
Looks very authentic with the lovely colour on top …
Sneha datar says
Delicious and awesome colour of the dish.
Priya says
Slurp slurp, hard to resist to this beautiful Laal maas, dunno when am going to make this dish, eventhough its in my to do list since a long.
Archana Potdar says
Usha these pics r amazing. Mr. U waiting with his plate speaks volumes about laal mas
cookingwithsapana says
Clicks are beautiful Usha .You must have enjoyed the famous dish fro Rajasthan.
Vaishali Sabnani says
You don’t have to worry about styling, it is always perfect with beautiful clicks. Good that you were able to click and Kudos to Mr. U’s patience.