Laal Maas is a traditional dish from my hometown, Jodhpur. It traces its roots back to the royal kitchens of the Rajput families, where it was considered a specialty. The dish was often prepared with the meat from animals hunted by the royals themselves—a bold, fiery curry that reflected both their adventurous spirit and love for rich flavors.
Laal Maas is still incredibly popular today. From the royal kitchens, it has made its way into restaurants across Jodhpur, where chefs continue to prepare it in their own styles—adding subtle twists while keeping the recipe close to its original roots.
This is my version, inspired by the many places where I’ve tasted Laal Maas and the flavors that stayed with me.
Many people from outside Rajasthan assume that Laal Maas is a common local dish, cooked regularly in every non-vegetarian household, especially among the Muslim community. But that’s not the case. In reality, Laal Maas belongs to the royal cuisine of Jodhpur, a legacy of the Rajput kitchens rather than a part of everyday home cooking.
I usually boil the mutton pieces before starting the curry. It not only cuts down the overall cooking time but also helps the meat absorb the spices better. The result is tender, juicy mutton that’s rich in flavor and perfectly spiced in every bite.
This curry is made with ghee—oodles of it! In Rajasthan, we take great pride in cooking our rich, traditional dishes with generous amounts of ghee. It adds a deep, distinct flavor that defines our cuisine.
That said, I like to mix a little oil with the ghee. These days, it’s not always easy to cook—or digest—food made entirely with pure ghee. But if you’re brave enough (and not counting calories), go ahead and cook it the authentic way, using only ghee. And if you’re more health-conscious, like Mr. Parveez, you can use just oil and add a teaspoon of ghee at the end for that signature aroma.
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.
- Watch the Recipe