Rajasthani Lal Maas

Spicy Rajasthani mutton

Recipe by Mansi Parmar of London, GB

Ingredients non vegetarian 2 servings

    • 2 lbs. Mutton Leg
    • 2 lbs. Onions (chopped)
    • 14 oz. Tomato (chopped/paste)
    • 2 oz. Ginger Paste
    • 2 oz. Garlic Paste
    • 7 oz. Curd
    • 2 tsp Red Chili Powder
    • 1/3 tsp Turmeric
    • 2 tsp Coriander
    • 5 Cloves
    • 0.05 oz. Bay Leaves
    • 4 Cardamom Black
    • 10 to 15 Black Peppers (crushed)
    • 7 oz. Cooking Oil
    • Salt To Taste


    1. In a pan put cooking oil. When the oil is hot, add chopped onions and fry them until golden brown.
    2. Keep aside a little of the brown onions to use for garnish.
    3. Add the garlic and ginger paste, cook for 15 min.
    4. Add cut portions of mutton and let it cook for 30 min. Now add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder and curd, then add salt to taste.
    5. Cook until the spices are well-cooked and mixed.
    6. Add tomato paste and cook on low fire for 40 min.
    7. When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.




    Hi Mansi u have some nice recipes, Just a suggestion is u put ur ingredient & direction method in 1,2,3 manner it would be much clearer 4 us viewers. Thanks.