Traditional Rajasthani Laal Maas Spiced up with Kashmiri Dry Red Chillies



Ready In:

50 minutes




  • Kashmiri dry red chillies soaked 7-8 for at least 15 minutes
  • 500 grams Mutton(maans) , cut into 1 inch pieces
  • 3 tbsp Mustard oil (Sarson ka tel, Avanune).
  • 1/2 cup Curd or yogurt (Dahi / perugu)
  • 1 teaspoon Cumin seeds (Jeera/jilkara)
  • 2 teaspoons Cumin powder (Jeera powder/jilakara podi)
  • 2 teaspoons Coriander Powder (Dhaniya powder/ dhaniyala podi)
  • 1/4 teaspoon Turmeric powder (Haldi/pasupu)
  • 2 tablespoons Ginger Garlic Paste (Adrak lahsun ka paste/ allam vellulli paste)
  • 3 tbsp Ghee (neyyi)
  • 2 Black cardamom (Badi Elaichi)
  • 2-3 Cardamom (Elaichi) Pods or Seeds
  • 1 inch Cinnamon Stick (Dalchini/dalchina chekka)
  • 3-4 Cloves (Laung,Lavangam)
  • 1 Bay leaf (tej patta/Biryani aku)
  • 3 Onions(Pyaaj/Uligada) , finely chopped
  • 1/2 teaspoon Garam masala powder
  • Salt , to taste
  • Coriander (Dhaniya,kothimeera) Leaves for garnish

Step by Step Instructions

To prepare the meat for the recipe:

  • Take water in a pan and add Soaked Kashmiri red chilies, cumin seeds, black cardamom, green cardamom, cinnamon, cloves and bay leaves. Bring it to a boil and then set aside and allow it to cool.
  • Separate the spices (now soaked) and grind them to a paste. (retain the water)
  • In a large bowl, combine mutton, cumin powder, coriander powder, turmeric powder, one tablespoon ginger garlic paste and chili paste which we prepared, and mix well and set aside to marinate, in the refrigerator for an hour at least. 

To cook:

  • Heat ghee in a pan, add onions and saute till light brown. Then add the remaining ginger garlic paste and saute for another minute.
  • Add the marinated mutton pieces and saute on high flame, then add the water which we retained from the soaked spices.
  • Add salt to taste and cover the pan with a lid and allow it to cook for 20 to 30 minutes.
  • Once the mutton is cooked, in a separate metallic bowl, light a piece or two, of charcoal and place it in the center of the pan, add 2 to 3 cloves, and a few drops of ghee and cover the whole pan again for two to three minutes.
  • Remove the charcoal bowl and put the curry back on the flame and add garam masala and stir well. Then remove from heat and the preparation is ready to serve.
  • Garnish with fresh coriander leaves.
  • This dish is best consumed with Phulka roti, steamed rice or Rajasthani Baati.