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A fiery Rajasthani mutton curry known for its vibrant red color and intense heat. Tender mutton is slow-cooked in a rich gravy of yogurt, garlic, and a special blend of Mathania red chilies.
For 4 servings
Prepare Chili Paste & Marinate Mutton
Sauté Aromatics and Onions
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A fiery Rajasthani mutton curry known for its vibrant red color and intense heat. Tender mutton is slow-cooked in a rich gravy of yogurt, garlic, and a special blend of Mathania red chilies.
This rajasthani recipe takes 120 minutes to prepare and yields 4 servings. At 615.76 calories per serving with 56.31g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Mutton and Spices
Slow Cook the Curry
Smoke the Curry (Dhungar Method)
Garnish and Serve
Reduce the number of Mathania chilies to 8-10 and add 5-6 deseeded Kashmiri red chilies to maintain the red color without excessive heat.
After completing Step 3, add the hot water, secure the lid, and pressure cook on high heat for 5-6 whistles. Let the pressure release naturally. This reduces the slow-cooking time significantly.
Substitute mutton with 750g of bone-in chicken pieces. Reduce the slow-cooking time in Step 4 to 25-30 minutes, as chicken cooks much faster.
Mutton is an excellent source of high-quality protein, which is vital for building and repairing tissues, muscle growth, and supporting overall body function.
This dish provides a significant amount of heme iron from the red meat. Heme iron is easily absorbed by the body and plays a crucial role in preventing anemia and boosting energy levels.
The recipe uses spices like garlic, turmeric, cloves, and cinnamon, which are rich in antioxidants and have anti-inflammatory properties that can help support a healthy immune system.
The signature vibrant red color of Laal Maas comes from a specific variety of chili called Mathania red chilies, which are native to the region around Jodhpur, Rajasthan. They are known for imparting a brilliant red hue without overwhelming heat.
Laal Maas is a rich dish. It is high in protein from the mutton, which is essential for muscle health. However, it is also high in saturated fats from the red meat and ghee. It should be enjoyed in moderation as part of a balanced diet.
A single serving of Laal Maas (approximately 325g) contains an estimated 750-850 calories. The exact number can vary based on the fat content of the mutton and the amount of oil and ghee used.
Yes, absolutely. To control the heat level, you can deseed the red chilies before soaking and grinding them. You can also reduce the number of Mathania chilies and substitute some with milder Kashmiri red chilies, which provide color with less heat.
The best cuts are bone-in pieces from the shoulder (chaanp) or leg (raan). The bones and connective tissues add immense flavor and richness to the gravy during the slow-cooking process.
The color depends entirely on the quality and type of red chilies used. If you use regular dried red chilies, you may not achieve the iconic deep red color. Using authentic Mathania or high-quality Kashmiri chilies is crucial for the appearance of the dish.