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Rajasthani Laal Maas

Spicy, flavorful goat curry where the meat is cooked in yogurt.   
Course Main Course, Side Dish
Cuisine Indian, Rajasthani
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 people


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


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.


  • 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.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg