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    Home » Mains- Non Vegetarian

    Laal Maas - Rajasthani Red Mutton Curry

    Published: Dec 20, 2013 · Modified: Jun 1, 2023 by Tanvi Srivastava · This post may contain affiliate links

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    SinfullySpicy - Laal Maas, Rajasthani Red Mutton Curry001

    I 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

    Lal Maas Featured Image.
    Print Recipe
    5 from 1 vote

    Mutton Red Curry (Lal Maas)

    Fiery, west indian style mutton or goat meat curry made with dried red chillies, ghee and fragrant indian spices.
    Prep Time10 minutes mins
    Cook Time45 minutes mins
    Total Time1 hour hr
    Course: Main Course
    Cuisine: Indian
    Author: Tanvi Srivastava

    Ingredients

    • 3 tablespoon mustard oil
    • 1 cup onions sliced
    • 1.5 mutton or goat meat or lamb
    • 4 garlic cloves minced
    • 1 inch ginger minced
    • 1 teaspoon red chili powder or cayenne, adjust to taste
    • ¼ teaspoon turmeric powder
    • ½ cup yogurt plain, thick and full fat
    • 1.5 teaspoon salt adjust to taste
    • 1.5 tablespoon ghee
    • cilantro chopped

    Whole Spices

    • 4 cloves
    • 1 black cardamom
    • 1 bay leaf
    • 10-12 dried kashmiri red chilies please use mathania chillies if available

    Instructions

    • In a heavy bottomed pot with lid, heat mustard oil till slightly smoky.
    • Take off the heat and add cloves, black cardamom and bay leaf. Let crackle.
    • Add the sliced onion and cook on medium till they turn brown. It will take 10-12 minutes for onions to brown on low medium heat.
    • Once the onions have browned, add the mutton pieces, ginger and garlic and dried kashmiri chilies. Sprinkle the salt, red chili powder and turmeric powder.
    • Saute the mutton uncovered for about 20 minutes till you see that its no more pink and the edges are getting browned.
    • Reduce the heat to low, add 1 cup hot water to begin with and cover the pot.
    • Let the mutton cook for the next 40 minutes to an hour on low medium heat. You will need to check a few times in between to make sure that nothing is sticking to the bottom and there is enough water for the meat to cook. Else add ½ cup or so as needed.
    • Once the meat is tender, add the whisked yogurt. Slowly stir around and keep stirring so that the yogurt combines with masala and coats the mutton pieces. Let cook for another 8-10 minutes till you see a thickish and shiny masala coating the mutton.
    • Finish the mutton with ghee and chopped cilantro. Serve warm with flatbreads.

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    Filed Under: Mains- Non Vegetarian

    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. Nik@ABrownTable

      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
      • 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 🙂

        Reply
        • 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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