• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Yummy Tummy
  • Home
  • Recipe Index
  • About Me
  • Masterchef Journey
  • Media
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Masterchef Journey
  • Media
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • About Me
    • Masterchef Journey
    • Media
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home

    Laal Maas Recipe

    July 11, 2022 By Aarthi 43 Comments

    Jump to Recipe Print Recipe

    Rajasthani Laal Maas step by step pictures. This is made with Mutton ,Yogurt and Kashmiri Chilli Powder and spices.

    Pin
    TABLE OF CONTENTS
    1. 📖 Recipe
    2. Laal Maas Recipe | Rajasthani Laal Maas Recipe | Red Mutton Curry Recipe
    3. Rajasthani Laal Maas Recipe step by step pictures

    Rajasthani Laal Maas

    I came across this recipe through david rocco's cooking show. I fell in love with it because of its simplicity. It calls for few simple spices and spice powders. It turns out so yummy and so beautiful to look at it as well. The bright red colour with a thin layer of ghee floating over it makes it so appetizing..

    Similar Recipes,

    Mutton Kuzhambu

    Mutton Masala

    Lamb Rasam

    Chettinad Mutton Curry

    Mutton Dalcha

    Lamb Curry

    Mutton Rogan josh

     
    Pin
     

    This curry is made with mutton with bones..You can also use boneless too.. It taste so yummy with pretty much anything, specially chapati, rice, curd rice, coconut rice, parota or anything your heart desire.

    Ingredients for Rajasthani Laal Maas

    • Mutton - ½ kg
    • Yogurt / Curd - 1 cup
    • Kashmiri Chilli Powder - 2 to 3 tblspn
    • Coriander Powder / Malli Podi - 1 tblspn
    • Turmeric Powder/ Manjal Podi - ½ tsp
    • Onion - ½ kg sliced thinly
    • Salt to taste
    • Cinnamon Stick / Pattai - 3 cm piece
    • Black Cardamom - 1
    • Ginger Garlic Paste - 1 tblspn
    • Ghee - 4 tblspn
     
    Pin
     
    Hope you will give this a try and let me know how it turns out for you..

    How to make Rajasthani Laal Maas recipe

    1. Take curd, ginger garlic paste, chilli powder, coriander powder, turmeric powder  in a bowl, mix well and set aside.
    2. Heat ghee in a pressure cooker, add in cinnamon and black cardamom.
    3. Add in onions, salt and cook till golden brown.
    4. Add in mutton and toss well in the onions till it seared.
    5. Pour in curd mix and toss well till the colour darkens.
    6. Add in some water and mix well.
    7. Cover and pressure cook for 5 whistle, then simmer the flame and cook for 15 mins.
    8. Turn off the heat and let the steam escape all by itself.
    9. Open and serve.
     
    Pin

    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

    📖 Recipe

    Pin

    Laal Maas Recipe | Rajasthani Laal Maas Recipe | Red Mutton Curry Recipe

    Rajasthani Laal Maas step by step pictures. This is made with Mutton ,Yogurt and Kashmiri Chilli Powder
    5 from 2 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 3 servings
    Calories: 782kcal

    Ingredients

    • ½ kg Mutton
    • 1 cup Yogurt / Curd
    • 2 to 3 tbsp Kashmiri Chilli Powder
    • 1 tbsp Coriander Powder / Malli Podi
    • ½ tsp Turmeric Powder/ Manjal Podi
    • ½ kg Onion sliced thinly
    • Salt to taste
    • 3 cm piece Cinnamon Stick / Pattai
    • 1 Black Cardamom
    • 1 tbsp Ginger Garlic Paste
    • 4 tbsp Ghee

    Instructions

    • Take curd, ginger garlic paste, chilli powder, coriander powder, turmeric powder  in a bowl, mix well and set aside.
    • Heat ghee in a pressure cooker, add in cinnamon and black cardamom.
    • Add in onions, salt and cook till golden brown.
    • Add in mutton and toss well in the onions till it seared.
    • Add in curd mix and toss well till the colour darkens.
    • Add in some water and mix well.
    • Cover and pressure cook for 5 whistle, then simmer the flame and cook for 15 mins. Turn off the heat and let the steam escape all by itself.
    • Open and serve.

    Nutrition

    Serving: 1servings | Calories: 782kcal | Carbohydrates: 22g | Protein: 33g | Fat: 63g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 183mg | Sodium: 232mg | Potassium: 851mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1666IU | Vitamin C: 13mg | Calcium: 184mg | Iron: 4mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
    Join us on FacebookFollow us on Facebook
    Share by Email Share on Facebook

     

    Rajasthani Laal Maas Recipe step by step pictures

     
    Pin
    Take all your ingredients
    Pin
    Take yogurt in a bowl
    Pin
    Add in kashmiri chilli powder and turmeric powder
    Pin
    add in coriander powder
    Pin
    in goes some ginger garlic paste
    Pin
    mix that well and set aside
    Pin
    Heat ghee in a pressure cooker
    Pin
    Add in black cardamom and cinnamon stick
    Pin
    add in onions
    Pin
    season with some salt
    Pin
    now saute this onion
    Pin
    the onions will turn brown
    Pin
    Keep on cooking
    Pin
    till it gets to this colour
    Pin
    Add in mutton pieces
    Pin
    saute well
    Pin
    add in the  yogurt mix
    Pin
    add it in
    Pin
    mix well
    Pin
    the mutton will sear well
    Pin
    now the colour of the curry has darkened
    Pin
    add in water
    Pin
    mix well..cover and pressure cook
    Pin
    Now the curry is done
    Pin
    Serve
    • Lamb Vindaloo Recipe
    • Mutton Cutlet Recipe
    • Mutton Coconut Milk Curry Recipe
    • Kerala Erachi Choru Recipe
    • Mutton Rogan Josh Recipe
    • Galouti Kebab Recipe
    « Stuffed Ennai Kathirikkai Kuzhambu Recipe
    Whole Masoor Dal Recipe »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. sutapa Purkayastha

      at

      Then , how you get this rich red colour of the curry ?

      Reply
      • Anonymous

        at

        where did she get red color from in the pot does not look red an less she put lots of food color

        Reply
      • Bango Tango

        at

        The color is from the oil settling on the top after a rest period. If you stirred it up and resuspended the oil the color would return to a creamy yellow.

        Reply
      • Unknown

        at

        no that red colour is because of different chilli powder

        Reply
    2. vijai kumar

      at

      Looking tempt sis.post pad Thai recipe .

      Reply
    3. Anonymous

      at

      It looks yum! I came across another recipe on chatorediaries which is different from this one and I thought it was original. Will try this recipe and see which is better.

      Reply
    4. Aarthi

      at

      @sutapa Purkayasthait is from the kashmiri chilli powder

      Reply
    5. Anonymous

      at

      Something looks wrong wid ur last 2 pics. The curry color has suddenly turned red from brown. r u bullshitting us?

      Reply
    6. Aarthi

      at

      @AnonymousIt is because those cooking pictures are taken at night without any flash and the main presentation pics are taken in the morning. Hence the difference.

      P.S. Please avoid giving rude comments. Comment with some manners.

      Reply
    7. Anonymous

      at

      Instead of ghee can we use oil...

      Reply
    8. Anonymous

      at

      It looks yumm am sure it.will taste yummy

      Reply
    9. Anonymous

      at

      Hi Aarthi - You are doing a wonderful job. It takes patience to capture so many pics and write articulate recipes and to do it day after day, it certainly requires appreciation.

      Please refrain from addressing those filthy comments. Just ignore.

      I just want to make sure you are appreciated.

      - Kay

      Reply
    10. Aarthi

      at

      @AnonymousYes u can use oil

      Reply
    11. safiya

      at

      Super easy mutton curry ....danku for sharing...

      Reply
    12. Anonymous

      at

      Hi Aarthi! This was so quick n easy..... Damn tasty...teamed it up with ghee rice...
      Thanks for the step by step receipe.....

      Reply
    13. Anonymous

      at

      I tried this recipe and it turned out super delicious... Thanks for sharing it with us but i couldn't get the bright red colour like yours in tbe last pic....can i put some food color...?

      Reply
    14. Aarthi

      at

      @Anonymousif u use kashmiri chilli, you will get that colour.

      Reply
    15. Anonymous

      at

      Hi aarti ur recipies r really gud hve tried few but yes the red colour is a bit hard to get ...hve tried all different chills ...without results:( ...rest keep up the gud wrk.....👍

      Reply
    16. Cook With Sally

      at

      Hi Aarthi, I fell in love with the colour of this curry so I decided to make, I hope you did not mind as I added a link to you,I think that's fair. I did not get a good photo like yours but it turn out to be amazing.
      Thank you Sally

      Reply
    17. Anonymous

      at

      half kg onions means how many medium or large sized onions ? that coriander pwdr in the pic looks more than a tablespoon. is it so ?

      Reply
    18. Aarthi

      at

      @Anonymoushalf kg will be around 3 large onions. And coriander powder is 1 tblspn

      Reply
    19. Nikitha Muttaluri

      at

      Tried this one after seeing the mouthwatering pic , it didn't disappoint me . It was just delicious , I even managed to get a colour similar ( not exactly though 😊) to the pic ... Thanks .

      Reply
    20. rashmi raman

      at

      Hi
      U r doing a great job ur mutton curry looks like rogangosh is it the same

      Reply
    21. Anonymous

      at

      Have tried this one. Just to add that color and taste comes from Kashmiri Mirch and Dahi (Curd) that you use. Super delicious.

      Reply
    22. Ivory Moon

      at

      I've never head Lamb before, your dish looks great, and i love indian food, i am going to check out your other recipes! Thank you!

      Reply
    23. Anonymous

      at

      Hey Arati,
      Can you add a provision in your blog to save the recipe ,say like to Bigoven or something similar..? It would be really helpful

      Reply
    24. siddharthanigam

      at

      Don't we have to add any Masala ( Garam masala or Mutton ready mix masala ) ??

      Reply
    25. Jovial Fernandes

      at

      Hi.. What I do is,

      Use Mutton from younger animal.. Meat is more tender..
      After washing this meat, I marinate it overnight with curd and powder spices as mentioned in your recipe... I feel that the curd tenderises the meat further and let's it soak in the flavours... Result,.. Meat so tender it melts in the mouth..

      Reply
    26. Jovial Fernandes

      at

      Those asking why the colour has turned red its because after cooking the Kashmir chili powder gives that colour to the fat / ghee making the dish appear red...
      Happens with my Pork Vindaloo too 😄

      Reply
    27. Anonymous

      at

      Can we cook it without pressure cooker, please share the recipe

      Reply
    28. Yogsingh

      at

      Thanks . Can I use Mustard oil ?

      Reply
    29. John Hill

      at

      Made this couple times with lamb shoulder chops cut up. Its great, more wooried about the taste than colour but it seems to come out right using kashmiri powder.

      Reply
    30. Craig

      at

      Thank you for this recipe! Been always cooking in a Kadam after pressure cooking the mutton. Will try this curry out on Sunday

      Reply
    31. Anonymous

      at

      can you use other meats instead of mutton?

      Reply
    32. Abby

      at

      Hi mam. I need a suggestion from you. .
      First of all thanks for ur wonderful receipes. .i tried a lot of receipes of Urs.all came out very well..
      Actually I am a thinking to buy a oven..already in am having ifb microwave oven. I am interested in preparing cakes for my family. .so i thought of buying an oven.which one will be the best for cakes and grills.whether I can go for otg or conventional oven or otg with fan..I am in confused of these 3 types yar. Can u give me a good idea.
      TIA

      Reply
      • Aarthi

        at

        you can check my meet my oven post.

        Reply
    33. Keshab Dimri

      at

      This looks great, I am sure would taste heavenly too. But this is not rajasthani Laal Maans. You need to add cloves & clove powder, there should be no corainder powder. Make chilli paste using mathania chillies 7 add. Add ghee garlic tadhka in end. Also add smoke (dhungar) in the end.

      Reply
      • Mandeep Luthra

        at

        Hi Keshab !
        Try Laal Maas recipe by RB. That one is authentic . Good luck

        Reply
    34. Pughy

      at

      Red colour is from the Kashmiri chilli powder. I use the same in chicken tikka to achieve the right colour and spicy ness all in one. No artificial colours for me...

      Reply
    35. Vikash Mishra

      at

      wow, what an amazing non-veg recipe is this!! thanks for sharing, I will definitely try to cook this recipe by following your instruction..

      Reply
    36. L. Devaraj

      at

      Hi Aarti,

      I followed your recipe and used almost all the ingredient listed except for ghee, (which I did not have ), I used oil.
      You were right, the Kashmiri chilli powder gave the curry the most beautiful red colour !
      My husband, my 2 guests loved it 🙂
      Thank you very much for sharing this recipe.
      The curry turned out absolutely delicious!!!!!

      Reply
    37. patrick tan

      at

      thanks very much for the recipe. Turned out great!

      Reply
    38. Richa Gupta

      at

      I want to see veg korma recipe. When I click the image it is showing me different recipe of white veg kurma. Why is that?

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    MEET THE AUTHOR

    Pin

    Hi, I'm Aarthi!

    WELCOME. Over the past few years, I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    More about me →

    STAY CONNECTED

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Useful Links

    • Dosa
    • Idli
    • Rice Recipes
    • Breakfast
    • Lunch
    • Dinner

    Recent Posts

    • Tahini Sauce Recipe
    • Authentic Falafel Recipe
    • Granola Bars Recipe
    • Chicken Pulao Recipe

    As seen in

    Pin

    BUY MY COOKBOOK

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy
    • Advertisers
    • Contact
    • Recipe Index

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    • Facebook
    • Twitter
    • Instagram
    • YouTube

    Copyright © 2021 Yummy Tummy | Technical Partner </> Host My Blog