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Home » Non Vegetarian

Laal Maas - Rajasthani Red Mutton Curry

Published: Dec 20, 2013 · Modified: Nov 8, 2021 by Tanvi · This post may contain affiliate links

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SinfullySpicy - Laal Maas, Rajasthani Red Mutton Curry001I feel unusually excited about curries at this time of the year. Generously spiced, red hued, boldly flavored curries are a different beast during winters, just waiting for rotis to be dunked in or rice to be mixed.These are the months that I reserve for time-consuming meat stews and long cooking processes. There is comfort in standing beside the stove preparing meals which warm up the heart and soul.

SinfullySpicy - Laal Maas, Rajasthani Red Mutton Curry002

Couple of years back, I saw a chef talk about and prepare this fiery curry on a food show. All I remember is that he used simple day-to-day spices,grated in lots of garlic & doused the masala in yogurt to tame down the heat from all those dry chilies. Only after making it, did I realize what he meant when he said this curry is not for the faint hearted.

SinfullySpicy - Laal Maas, Rajasthani Red Mutton Curry003, hot chili

I did not grow up eating it, so I came up with from what I remembered & what suits our tastebuds.The sauce is fiery, though beautifully hued and the dash of ghee towards the end must.You really need mellow side dishes with this meal - plain dal tadka and lot of kachumber (sans the green chili) to wash it down. The intense flavors open up your appetite but you won't want to stop 🙂

SinfullySpicy - Laal Maas, Rajasthani Red Mutton Curry005

The dish can be made a hot as or not as you want. I use a mixture of kashmiri chili powder for less heat but the intense color. You could go ahead and use super hit red chilli powder if you want it fiery!.Now, it is something which I would not make every now & then.Maybe once or twice a year - the flavors are excellent but hot! We drank so much water during dinner time but what a nirvana!

SinfullySpicy - Laal Maas, Rajasthani Red Mutton Curry006

Ingredients - Serves 2-3

  • 3 tablespoon mustard oil
  • 4 cloves
  • 1 black cardamom (buy online here) 
  • 1 bay leaf
  • 1 cup sliced onion
  • 1.5 lb mutton (cut into 1" pieces)
  • 2 garlic cloves, minced
  • 1" ginger shoot, minced
  • 10-12 whole dry kashmiri chillies (see notes)
  • ½ teaspoon red chili powder (or cayenne)
  • ¼ teaspoon turmeric powder
  • ½ cup thick curd/plain yogurt
  • ½ cup water
  • salt to taste
  • 1.5 tbsp ghee
  • 2 garlic cloves, grated
  • cilantro to garnish

Notes

  1. The dish can be made a hot as or not as you want. If you use store bought kash miri chill powder, the taste is mild but its lends a beautiful color.So the dish will come out less hot.
  2. If you powder whole dried kashmiri chillies like I do, the fresh ground chilies are hot and bring in the beautiful red color too! 

Method

In a heavy bottomed pot with lid, heat mustard oil till it smokes and immediately turn off the heat. Wait for about a minute or so to let it cool to medium hot. Return to the stove and  add the cloves, black cardamom and bay leaf. Wait for them to crackle.

Add the sliced onion to the pot and cook on medium till they turn brown. Once the onions have browned, add the mutton pieces,kashmiri chili,red chili & turmeric powder to the pot and sauté uncovered for about 20 minutes till you see the sides of mutton getting brown.

Add the minced ginger and garlic to the pot next and sauté for another 5-8 minutes. Next, reduce the heat to low, wait for 2 mins and add the yogurt to the pot. Also add the salt and slowly stir around so that the yogurt combines with spices and coats the mutton pieces. Saute uncovered for another 2 mins.

Add the water, ghee and grated garlic to the pot next and increase the flame to medium, cover the pot and cook till the mutton is done. It took me about 40 minutes for the meat to be thoroughly cooked.If you intend to use a slow cooker, adjust the cooking time, for pressure cooker, it might take 3-4 whistles for cooking through.

Let the curry rest for about 3-4 hours before serving.

Garnish with fresh cilantro and serve hot with flatbreads or steamed rice.

Happy Holidays everyone.

More Non Vegetarian

  • Chicken Bhuna Masala
  • Keema Masala
  • Amritsari Fish (Indian Fried Fish)
  • Spicy Indian Baked Salmon

Filed Under: Non Vegetarian Tagged With: easy indian recipes, Fats and Oils/Tel, garlic, ginger, goat/lamb/mutton curry, indian cuisine, indian curry, indian festival recipes, indian food, indian food blogs, indian mutton curry, indian non vegetarian, indian side dishes, indian spices, laal maas recipe, Milk and Milk Products, Recipe from blogs, Red Chilli powder, red mutton curry, Spices & Seasonings/Masaale, spicy mutton curry, spicy recipe, western india cuisine, winter recipe

Reader Interactions

Comments

  1. Jan Scherders

    December 21, 2013 at 12:04 am

    Thanks !! What piece of mutton do you advise ?

    Reply
    • Tanvi

      December 21, 2013 at 5:15 pm

      Jan,
      I use the leg cut, slightly expensive out here but not fibrous for sure.
      Thanks

      Reply
  2. Rosa Mayland

    December 21, 2013 at 2:15 am

    A mouthwatering curry! So many flavors going on in there.

    Cheers,

    Rosa

    Reply
    • Tanvi

      December 21, 2013 at 5:18 pm

      Happy Holidays friend! Thanks for stopping by

      Reply
  3. Vaishali

    December 21, 2013 at 5:28 am

    I really enjoy reading your blog...especially when you reminisce about delhi, because I can also relate to that. Your recipes are really good. Somehow you don't cut corners and yet it sounds simple enough to try out. Thanks for sharing. Your knowledge about food is commendable.
    Thanks

    Reply
    • Tanvi

      December 21, 2013 at 5:16 pm

      Vaishali,
      I m so glad that you get it. My motive is to keep it traditional, the way it is supposed to be done but not complicate it. Thanks so much.

      Reply
  4. Deepa

    December 21, 2013 at 6:51 am

    I have seen many such lovely mutton curry and trust me you's is one of the best that I have seen. Excellent preparation.

    Reply
    • Tanvi

      December 21, 2013 at 5:16 pm

      Thanks Deepa. Hope you try it sometime.

      Reply
  5. Poornima

    December 21, 2013 at 9:00 am

    The curry looks incredible and I love the rich color. All that spice will kill me though:)Stunning shots

    Reply
    • Tanvi

      December 21, 2013 at 5:17 pm

      Thank you

      Reply
  6. spicesandpisces

    December 21, 2013 at 3:51 pm

    It's very similar to Bengali goat meat curry except the ghee. I am sure the ghee will add an extra flavor to it. Looks very tempting. I do cook a lot of meat and stews in winter. It's the best season to indulge in those after all.

    Reply
    • Tanvi

      December 21, 2013 at 5:17 pm

      I think I have eaten Mangshor jhol at inlaws 🙂 Loved the use of potatoes in there.

      Reply
  7. spicesandpisces

    December 21, 2013 at 7:23 pm

    Tanvi,

    I like the potatoes in Mangshor jhol but they steal all theflavor. My husband likes the potatoes more than the meat. Are your in laws Bengali?

    Reply
    • Tanvi

      December 21, 2013 at 10:41 pm

      Yup, married a Mukherjee 🙂

      Reply
      • spicesandpisces

        December 22, 2013 at 12:17 am

        🙂 Very much Bengali then.

  8. [email protected]

    December 21, 2013 at 8:37 pm

    This looks hot and delicious, ideal for a cold day! Beautiful photos as always.

    Reply
  9. Lail | With A Spin

    December 22, 2013 at 7:07 am

    Curry is indeed not for the faint hearted. This mutton curry flavors are so similar to how we cook beef rezala. Looks spectacularly delicious.

    Reply
  10. Preiyanka

    December 27, 2013 at 5:05 am

    Thank you for sharing! I am have made this today and will let you know how it turned out!

    By the way I am also married to a Bengali!

    Reply
    • Preiyanka

      December 28, 2013 at 2:31 am

      Tanvi, It was just amazing, Very simple and easy to make but DELICIOUS! The ghee just adds another level of favour and aroma.

      My Hubby loved it too!

      Thanks once again!

      Reply
      • Tanvi

        December 28, 2013 at 4:53 pm

        So glad to know that Preiyanka. You are right,its such a simple recipe but oh so good.

  11. Shema | LifeScoops

    December 27, 2013 at 6:48 am

    Look very delicious...love the "lal" color of the curry! amazing drool-worthy pictures too!

    Reply
  12. shreya

    January 10, 2015 at 3:27 am

    Its awesome !
    Looking sooooooo delicious !
    I must cook it !

    Reply
  13. Jan Scherders

    February 18, 2015 at 6:10 am

    hi Tanvi,

    last week I made your Laal Maas and it was good. But one thing ... I expected it to be very fierce / hot but to be honest it was not 🙂 I thought that the Laal Maas dish has the reputation to be very hot ?

    Reply
    • Tanvi

      February 18, 2015 at 7:33 am

      Yes you are right Jan.It is supposed to be very hot. I have written in the write up that I used kashmiri red chili powder (a much milder chill powder) to bring down the heat but keep the color. I think I should have written this a note in the recipe. Sorry abt that. Will update.

      Reply
      • Jan Scherders

        February 18, 2015 at 8:24 am

        ah ....but would it not be an option to keep the kashmiri powder (for color) and raise the amount of red chili powder ? then you have a nice red (but also hot) dish 🙂

      • Tanvi

        February 18, 2015 at 9:18 am

        Yes totally. You can use kashmiri chill powder for color and normal red chili powder for heat! Or better yet get whole dried kashmiri chillies and powder them with seeds and all. Best option if you know what I mean 🙂

  14. Jan Scherders

    February 18, 2015 at 8:27 am

    btw, I made it together with your tarka dal and kachumber salad. An excellent combination !!!

    Reply
    • Tanvi

      February 18, 2015 at 9:19 am

      Oh yeah..dal laal maas and kachumber! Amazing together 🙂

      Reply
  15. currycular

    June 10, 2015 at 1:29 am

    I tried this at home with lamb. Mouth watering! It satisfied my craving for a good hot curry. Thanks!

    Reply
  16. Monty

    October 24, 2015 at 9:11 am

    Just made this today didn't turn out quite as red as the pics but still firery and delicious

    Reply
  17. Dr shipra

    November 13, 2015 at 2:22 am

    Need all updates of ur recipes

    Reply

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