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Laal Maas

By: Admin
Region: Indian
Dish:Non Vegetarian - Mutton
Time to Prepare: 30 Mins


-6-8 dried Kashmiri red chillies, soaked
-750 grams mutton on the bone, cut into 1 inch pieces
-1/2 cup yogurt
-2 teaspoons cumin powder
-2 teaspoons coriander powder
-1/4 teaspoon turmeric powder
-2 tablespoons ginger garlic paste
-4 tablespoons ghee
-2 black cardamoms
-3-4 green cardamoms
-1 inch cinnamon stick
-3-4 cloves
-1 bay leaf
-4 medium onions, finely chopped
-1/2 teaspoon garam masala powder
-Salt to taste
-Coriander sprigs for garnish
-Lemon wedge for garnish
-2-3 charcoal pieces (for smoking)


- Grind the soaked chillies to a fine paste in a blender.

- In a large mixing bowl, combine the mutton, yogurt, cumin powder, coriander powder, turmeric powder, one tablespoon ginger garlic paste and the red chilli paste. Mix well and set aside to marinate in the refrigerator for an hour.

- Heat ghee in a nonstick pressure cooker, to that add black cardamom, green cardamoms, cinnamon, cloves and bay leaf and sauté till its fragrant.

- Add the onions and sauté till they turn light brown in colour. Then add the remaining ginger garlic paste and sauté for a minute.

- Add the marinated mutton to the onions and sauté on high heat for two to three minutes.

- Add salt and sufficient water to cover all the mutton pieces. Cover with a lid and let it cook under pressure for seven to eight whistles.

- Once done, remove from heat and wait till the pressure is released.

- Meanwhile light the piece of charcoal, place it in a small metal bowl and place the bowl in the centre of pressure cooker.


Laal Maas is a traditional Rajasthani dish known for its rich and spicy flavors.

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