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Traditional Rajasthani Laal Maas Recipe with Mathania Chilies

Laal Maas is a fiery and authentic Rajasthani mutton curry made with tender goat meat, traditional Mathania red chilies, garlic, and aromatic whole spices. Slow-cooked to perfection, this royal Rajput dish delivers bold flavors and a deep red color, making it one of Rajasthan’s most iconic recipes.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Marination Time 30 minutes
Total Time 2 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: Indian, Rajasthani
Ingredients Equipment Method Notes

Ingredients
  

For Marination
  • 750 g bone-in mutton preferably goat shoulder
  • 1 cup thick curd
  • 2 tbsp ginger-garlic paste
  • 1 tsp salt
  • ½ tsp turmeric powder
For Laal Masala (Red Gravy Base)
  • 10 –12 Mathania dry red chilies soaked and deseeded
  • 10 –12 garlic cloves
  • 1 tsp whole black pepper
  • 1 tsp cumin seeds
  • 1½ tsp coriander seeds
  • 4 –5 cloves
  • 2 –3 green cardamoms
  • 1- inch cinnamon stick
For Cooking
  • 4 tbsp ghee
  • 2 bay leaves
  • 2 medium onions thinly sliced
  • Salt to taste
  • 1½ –2 cups hot water

Equipment

  • Heavy-bottomed kadhai or handi
  • Mixing Bowl
  • Blender or mixer grinder
  • knife
  • cutting board
  • Wooden spoon
  • measuring spoons

Method
 

Step 1: Marinate the Mutton
  1. In a large bowl, combine mutton, curd, ginger-garlic paste, turmeric, and salt. Coat the pieces thoroughly and let them marinate for at least 30 minutes. For deeper flavor, refrigerate overnight.
Step 2: Prepare the Laal Masala Paste
  1. Soak the Mathania chilies in warm water for 15–20 minutes. Drain and remove seeds if desired. Blend the chilies with garlic, black pepper, cumin seeds, coriander seeds, cloves, cardamoms, and cinnamon into a smooth paste, adding a little water if necessary.
Step 3: Cook the Base
  1. Heat ghee in a heavy-bottomed kadhai or handi. Add bay leaves and allow them to release their aroma. Add sliced onions and sauté until golden brown. Stir in the prepared chili paste and cook on medium heat for 10–15 minutes until the oil begins separating.
Step 4: Add the Mutton
  1. Add the marinated mutton to the cooked masala. Mix thoroughly and cook uncovered over medium heat for 15–20 minutes, stirring occasionally to prevent sticking.
Step 5: Slow Cook the Curry
  1. Pour in 1½–2 cups of hot water according to your preferred consistency. Cover and simmer on low heat for 60–75 minutes until the mutton becomes tender and the gravy turns rich and flavorful.
Step 6: Finish and Serve
  1. Taste and adjust salt if needed. Once the ghee separates and the meat is fork-tender, remove from heat. Serve hot with bajra roti, steamed rice, missi roti, or ghee pulao.

Notes

• For authentic flavor, use traditional Mathania chilies from Rajasthan.
• Kashmiri dry red chilies with a pinch of smoked paprika can be used as a substitute.
• Slow cooking develops deeper flavors, but a pressure cooker can be used for a quicker version.
• If the curry becomes too spicy, stir in a spoonful of curd before serving.
• Laal Maas pairs beautifully with bajra roti, steamed rice, cucumber raita, and chaas.
• Leftovers taste even better the next day after the spices mature.
• Store refrigerated in an airtight container for up to 3 days.