Make this lip-smacking Rajasthani Laal Maas recipe or Red mutton curry.
It is lusciously creamy, loaded with flavor and this mutton laal maas is pressured cooked to get moist, tender and juicy mutton pieces that is seriously comforting!
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What is Laal Maas?
Laal Maas is the traditional mutton curry from Rajasthan cuisine. Since it is in the bright red color it is also called as red mutton curry.
Traditionally it is made using mathania chillies.
This Laal Maas is cooked in tomato and byadage chili gravy and pressure cooked for good 20 mins which give you warm, irresistible gravy!
If you like mutton/lamb, I’m sure you gonna love this spicy mutton chops recipe 
Why this recipe works:
- One pot: All you need to sautés the ingredients and pressure cook in the same pot to get a depth of flavors. The technique to pressure cook is to cook the meat quickly and to locks up the flavors.
- Huge flavors guarantee: the mutton is well sauteed in oil with spice powders which leads to searing the mutton, then adding the ground tomato and chilies layers of flavor.
- Minimal prep: As there is less of ingredients its quite easy to make.
How to make Laal Maas Step by step pictures:
Prep work:
Soak baydegi chilli and dry red chilli in hot water for 10 mins.
Blanch the tomatoes for 5 to 8 mins until the skin is lightly shrinked.
If the curry is too watery, cook in the open flame for 5 mins over a high heat to get a desired consistency.
Sprinkle chopped coriander leaves.
Tips to make Best Laal Maas recipe:
Quality Meat: The taste of the Laal Maas is totally depended on the quality of meat. Get fresh, meat from the young goat gives you the best Laal Maas.
Mustard Oil/ peanut oil: Traditionally Laal Maas is made using mustard oil which has a mildly pungent flavor, however, you can swap to any vegetable oil/ghee.
Sauting: Here the mutton pieces are well sauteed in oil that makes the mutton pieces to get seared well. Sauting is an important part of making Laal Maas. Keep stirring the mutton pieces over the medium heat until it is lightly browned. Then add the spice powder and follow the method…
Chilies: The originally Mathenia chilies are added to Laal Maas, I have added byadagi chili to get the bright red color though it is less spicy.
If these types of chilies are not available in your region, you could also use Kashmiri red chili powder to get the authentic color.
Cooking Method:
Pressure cook: I have pressure cooked the mutton pieces for 4 to 5 whistles approximately 20 mins that shorten the cooking time and also the meat is so tender.
Simmering the gravy: You could also simmer the gravy over the low-medium heat in a closed pan for 40 to 45 mins(stirring occasionally) to cook the meat that also gives you juiciest meat ever! The flavors are so intense here.
Ginger Garlic Paste: Add freshly ground ginger garlic paste instead of store-bought. This is gives more flavours to the curry
Water: Add less water, the mutton itself leaves off some water when cooked.
FAQ:
What cut of meat is best for making Laal Maas?
Mutton with bone pieces or curry cut is best for making laal maas.
Where can I get Mathania chilies?
Add 2 tbs of mathania chili powder
What is the ratio of adding chilies here?
In this recipe, I have taken 5 byadegi chilies and 5 dry red chilies to get a good blend of color and heat.
My curry turned out very spicy how to fix it?
Add 1 tbs of curd/yogurt + 1 tsp of sugar, give a good mix to compensate the heat.
How do you serve Mutton Laal Maas?
This can be served with Steamed Rice, Roti, Naan, Ghee rice, coconut milk rice or any flavored rice.
Can I refrigerate?
You can store in clean airtight container box up to 3days. You can warm up in the microwave for a minute or in the stove top until it is warmed up.
Sprinkle some handful of fresh coriander leaves.
More Mutton Recipes that you would love:
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Mutton Laal Maas
Make this lip-smacking Laal Maas recipe or Red mutton curry.It is lusciously creamy, loaded with flavor and pressured cooked to get moist, tender and juicy mutton pieces that is seriously comforting!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 3 1x
- Category: Lunch/ breakfast, Main Course, Non-veg Gravy, Non-vegetarian Gravy
- Cuisine: Indian
Ingredients
- 1/2 kg Mutton
- 2 tbs peanut oil
- 1 stick cinnamon
- 4 cloves
- 1 cardamom
- 2 onions
- 1 Tbs Ginger garlic paste
- 1 tbs kashmiri Redchili powder
- 1/2 tbs coriander powder
- 1 tsp turmeric powder
- 1 Tsp Garam Masala
- 1 tbs Butter
- 1 tbs coriander leaves
- 1 tsp salt
To grind:
- 5 Baydegi chilli
- 5 Dry red chilli
- 3 to matoes
Instructions
Prep work:
- Soak baydegi chilli and dry red chilli in hot water for 10 mins.
- Blanch the tomatoes for 5 to 8 mins until the skin is lightly shrinked.
To make Laal Maas:
- Heat up oil in the pressure cooker add cinnamon, cloves, cardamom. Let it sizzle for few seconds.
- Add finely chopped onions, salt and saute until the onions are lightly brown. Make sure to stir occasionally.
- Add washed mutton pieces and throughly saute for 5 to 8 mins till the onions are finely coated with mutton pieces and the colour of the mutton should be pale brown. Keep stirring.
- Add in freshly ground ginger garlic paste, mix well and keep saluting for couple of minutes until the raw smell of the ginger garlic paste leaves off
- Now add all the spice powders – I have taken chilli powder, coriander powder, turmeric powder and Garam Masala.
- Keep sauting for good 5 mins. Let the spices sizzle with mutton pieces.
- Mean while lets grind the soaked chillies and tomato to a puree.
- Once the spices are well coated with mutton pieces , add tomato puree.
- Give a good mix and saute for couple of minutes.
- Add butter and keep stirring for 5 mins.
- Add water and pressure cook for 4 to 5 whistles.
- Once the pressure has released, you can see mutton curry just floating with oil on top.
- If the curry is too watery, cook in the open flame for 5 mins over a high heat to get a desired consistency.
- Sprinkle chopped coriander leaves.
Notes
Tips to make Best Laal Maas recipe:
1.Quality Meat: The taste of the Laal Maas is totally depended on the quality of meat. Get fresh, meat from the young goat gives you the best Laal Maas.
2.Mustard Oil/ peanut oil: Traditionally Laal Maas is made using mustard oil which has a mildly pungent flavor, however, you can swap to any vegetable oil/ghee.
3.Sauting: Here the mutton pieces are well sauteed in oil that makes the mutton pieces to get seared well. Sauting is an important part of making Laal Maas. Keep stirring the mutton pieces over the medium heat until it is lightly browned. Then add the spice powder and follow the method…
4.Chilies: The originally Mathenia chilies are added to Laal Maas, I have added byadagi chili to get the bright red color though it is less spicy.
If these types of chilies are not available in your region, you could also use Kashmiri red chili powder to get the authentic color.
5.Cooking Method:
Pressure cook: I have pressure cooked the mutton pieces for 4 to 5 whistles approximately 20 mins that shorten the cooking time and also the meat is so tender.
Simmering the gravy: You could also simmer the gravy over the low-medium heat in a closed pan for 40 to 45 mins(stirring occasionally) to cook the meat that also gives you juiciest meat ever! The flavors are so intense here.
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