Laal Maas is a traditional dish from my hometown, Jodhpur, with roots that trace back to the royal kitchens of the Rajput families. It was once considered a prized specialty, often prepared using game meat brought back from royal hunts. Bold, fiery, and deeply flavorful, the dish reflected both the adventurous spirit of the Rajput warriors and their love for rich, robust cuisine.
Over time, Laal Maas has remained immensely popular. From the royal kitchens, it gradually found its way into restaurants across Jodhpur, where chefs continue to prepare it in their own distinctive styles—introducing subtle variations while still honoring the essence of the original recipe.
This version is my personal interpretation, inspired by the many places where I have tasted Laal Maas and the flavors that stayed with me long after the meal. Interestingly, many people outside Rajasthan assume that Laal Maas is a common everyday dish in non-vegetarian households, particularly among the Muslim community. In reality, it belongs to the royal culinary heritage of Jodhpur and is more closely associated with the Rajput kitchens than with daily home cooking.
When preparing this dish, I prefer to lightly boil the mutton before starting the curry. This step helps reduce the overall cooking time and allows the meat to absorb the spices more effectively, resulting in tender, juicy pieces of mutton infused with flavor in every bite.
Traditionally, Laal Maas is cooked in generous amounts of ghee—something Rajasthani cuisine takes great pride in. The richness of ghee adds a distinctive depth and aroma that defines the dish. However, I usually combine a little oil with the ghee, as cooking entirely in pure ghee can feel quite heavy by today’s standards. Of course, if you want the most authentic experience and are not worried about the calories, feel free to prepare it entirely with ghee. And if you prefer a lighter approach, you can cook it with oil and simply finish with a teaspoon of ghee for that signature aroma.
Despite its bold reputation, this recipe is relatively straightforward to prepare and approachable even for beginners—while still delivering the rich, unforgettable flavors that make Laal Maas such an iconic dish.
This recipe is relatively easy to make and can be prepared by beginners, with truly delicious flavors.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Passive Time | 40 minutes |
| Servings |
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- 1 Kg Mutton [ with bones]
- 4 No. cloves
- 4 No. Green cardamom
- 1 No. Cinnamon stick
- 1/2 tsp Fennel seed
- 2 No. Bay leaves
- 1/4 tsp Black cumin seeds
- 2 No. Onions medium size, chopped
- 3 tbsp Ginger garlic paste
- 1 tsp Coriander powder
- 1.5 tsp Red chili powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Fennel powder
- Salt More or less according to your taste
- 2 No. Tomatoes
- 5 No. Dry red chilies
- 1 cup Yogurt
- 7-8 No. small green chilies
- 1/2 cup olive oil
- 3 tbsp Ghee Less if you want
Ingredients
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- The curry tastes best when served fresh, but you can always cook it a day or two in advance and reheat it when serving. Reheating doesn't mellow down flavors.
- Serve it with Onions or cucumber salad.
- Boil the meat chunks with a little Turmeric powder and salt. Boil till they are half cooked. I normally pressure cook for 10 minutes.
- Soak the Dry Red chilies in water for 10 minutes. Add chopped tomatoes and make a puree.
- Add oil and 2 tbsp of Ghee in a pan. Add in Bay leaves, fennel seeds, Black cumin seeds, cinnamon sticks, cloves, and green cardamom. Once the seeds splutter, add in chopped onions. Saute till the onions turn golden brown in color.
- Add Ginger garlic paste and saute for 2 minutes till the raw smell goes away. Add in Fennel powder, Red chili powder, Coriander powder, Turmeric powder, and salt. Saute till the spices mix up and oil is separated.
- Add in mutton chunks with the water that was used to boil it.
- Add in the Tomato chili puree and cook for 10 minutes.
- Add in the green chilies.
- Add the Yogurt and mix in well.
- Keep cooking till the oil separates.
- The mutton pieces should be soft and the gravy should be thick. Check the salt and it's ready to serve.
- Garnish with some chopped coriander leaves. Serve with Phulka or Rice with onions on the side.
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