If you're looking for a bold, spicy lamb curry, then you've got to try this Rajasthani Laal Maas! When I travelled to Rajasthan last year, it was number one on my list of things to try and I must have ordered it 15 times during my one month of travelling around the state. Laal Maas is know for its fiery red colouring, smoky heat and deep meaty flavour. In this post, I'm going to show you how to make it to perfection.
What makes Rajasthani Laal Maas Unique?
What sets laal maas apart from other popular lamb curries is its intense heat and minimal use of stock/water or tomatoes.
The curry which is traditionally cooked in earthenware pots or cast iron karahis is now made at homes across Rajasthan using more modern cookware, though there is something very nice about preparing it the old fashion way. The most important ingredient for achieving a proper Laal Maas is the Mathania red chilli, a Rajasthani variety that delivers both heat and colour without overpowering bitterness.
These chillies aren't easy to come by outside of Rajasthan but due to the popularity of the curry, you can find them online. Prices can vary greatly so be sure to shop around.
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Ingredients
Here's what you will need to make Laal Maas.
- Dried Mathania Chillies <-- Amazon Affiliate Link - Be sure to shop around as you may find them cheaper!
- Lamb or Mutton
- Plain natural yoghurt
- ground turmeric
- Salt
- Mustard oil or ghee
- Black cardamom pods
- Green cardamom pods
- Cloves
- Black Peppercorns
- Onions
- Garlic and ginger paste
- Ground coriander
- Ground cumin
- Kashmiri chilli powder
- Garam Masala
- Lump wood charcoal (optional)
See recipe card for quantities.
Step by Step Photos
Follow these step by step photos to see how easy it is to make an amazing laal maas curry. Detailed instructions are in the recipe card at the bottom of this page.
- Step 1: Marinate the lamb/mutton in 2 tbsp garlic and ginger paste, the salt and turmeric for at least one hour or overnight.
- Step 2: Place the Mathania chillies in water and let them soak for 30 minutes.
- Step 3: Then blend the chillies in just enough water to make a smooth paste. Set aside.
- Step 4: Heat the oil in a pan over a medium-high heat until it begins to smoke lightly. Then stir in the cardamom pods, cloves and peppercorns and let them infuse into the oil for about 30 seconds.
- Step 5: Add the sliced onions and fry for about 10 minutes, stirring often until golden brown.
- Step 6: Stir in the garlic and ginger paste and fry for another 30 seconds and then add the marinated meat. Sear it to brown all over for about 5 to 10 minutes.
- Step 7: Once the meat has browned and released a bit of liquid, add the chilli paste and about 250ml to 375ml (1–1.5 cups) of hot water.
- Step 8: Bring to a boil, then lower the heat and cover. Simmer gently for 60–90 minutes, stirring occasionally. The meat should become very tender with a delicious gravy.
- Step 9: Whisk the yoghurt with the ground cumin and coriander and then add it, one tablespoon at a time to the sauce. Sprinkle garam masala, adjust salt, and simmer uncovered for another 5 minutes.
- Step 10: Meanwhile, if you are smoking the curry, light one or two pieces of lump wood charcoal. This can be done indoors or outside.
- Step 9: Place the burning charcoal on a piece of foil. Drizzle it with a drop of oil and the cover to smoke for about 5 minutes. This is also a nice way to serve the curry, removing the lid at the table.
- Step 10: Serve hot over rice or flatbreads. The smoky flavour is amazing!
How do you get that smoky laal maas flavour?
Laas maas curries are served in a couple of different ways around Rajasthan. Some chefs rely completely on the natural smokiness of the chillies to give the curry a subtle but delicious smoky flavour.
Others use the Dunghar method to smoke the curry. To do this, a small piece of burning charcoal is added to the curry on a small plate or in foil. Oil is then added to the burning charcoal to let it smoke, covered just before taking the curry out to serve.
This is what I do. It really does make a difference!
Variations & Tips
For a smoky finish: Use the dhungar method photographed above) place a piece of hot charcoal in a bowl inside the curry pot, drizzle with ghee, cover the pot for 2 minutes, then remove. Adds restaurant-level smokiness.)
Can’t find Mathania chillies? Use Kashmiri red chillies or degghi mirch for colour and mild heat. For more fire, add a pinch of red chilli powder. This will still get you a nice curry but for authentic tasting laal maas, you need to source some Mathania chillies!
Short on time? Use a pressure cooker or Instant Pot to reduce cook time to 30–40 minutes.
Don’t skip the mustard oil. It adds a sharp, earthy depth. If unavailable, use ghee or a mix of vegetable oil and a few mustard seeds.
Equipment
Laal Maas is and always has been a one pot curry. You will need a good sturdy, heavy pot to cook this in. If you have an earthenware pot, use it!
Storage
You can store laas maas in the fridge for up to 4 days. In fact, it will get better as it sits and the flavour develops.
You can also freeze laal maas for up to 6 months. Freeze it in airtight containers or freezer bags and be sure to label and date them before freezing.
Top Tip
Make your laal maas a day ahead of serving. The flavours develop and it's even better. You can also smoke the curry using the dunghar method a day ahead of serving though I like to do this right before taking the curry to the table.
Final Thoughts
Laal Maas is not your average curry—it's bold, fiery, and rich with history. A perfect dish for adventurous eaters and spice lovers alike, it embodies the essence of Rajasthani royal cuisine. While it takes time and special ingredients, the reward is a truly unforgettable bowl of curry.
So whether you're cooking for a dinner party or just treating yourself to something amazing, this authentic Laal Maas recipe is a must-try for any Indian food lover.
FAQ
Traditionally yes but you can reduce the heat by using fewer chillies. To get that red glow without so many chillies, try adding a little paprika. This is not an authentic ingredients in laal maas but it will help achieve the same red colouring without so much spicy heat.
Yes but the bones and more flavour and richness to the curry.
Yes. In fact, like most curries, the curry will be even better the next day as the flavour develops.
Related
Looking for other recipes like this? Try one or all of these Northern India style curries.
Pairing
Laal maas is delicious served with all of these...
Laal Maas
The most important ingredient for a laal maas is the Mathania chillies. So if you want to try this curry as it's meant to be, order some. You can cheat and use dried Kashmiri chillies and still get a good curry but it won't be a laal maas.
Ingredients
- FOR THE MARINADE
- 1kg (2.2 lbs) lamb or mutton (bone-in for best flavour)
- 2 tbsp garlic and ginger paste
- 1 tsp turmeric
- 1 tsp salt
- FOR THE CURRY
- 3 to 4 tbsp mustard oil (or vegetable oil)
- 2 black cardamom pods
- 3 green cardamom pods, lightly bruised
- 10 black peppercorns
- 3 cloves
- 25 to 30 dried Mathania red chillies (or Kashmiri red chillies but the flavour will be different)
- 2 tbsp garlic and ginger paste
- 2 large red onions, thinly sliced
- 200g (1 generous cup) plain natural yoghurt
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- Salt to taste
- Fresh coriander to garnish (optional)
Instructions
- Marinate the lamb/mutton in 2 tbsp garlic and ginger paste, the salt and turmeric for at least one hour or overnight.
- Place the Mathania chillies in water and let them soak for 30 minutes. Then blend the chillies in just enough water to make a smooth paste. Set aside.
- Heat the oil in a pan over a medium-high heat until it begins to smoke lightly. Then stir in the cardamom pods, cloves and peppercorns and let them infuse into the oil for about 30 seconds.
- Add the sliced onions and fry for about 10 minutes, stirring often until golden brown.
- Stir in the garlic and ginger paste and fry for another 30 seconds and then add the marinated meat.
Sear the meat on high heat until the meat browns slightly and releases juices. Stir regularly for 5–10 minutes. - Add the chilli paste and about 250ml to 375ml (1–1.5 cups) of hot water, bring to a boil, then lower the heat and cover. Simmer gently for 60–90 minutes, stirring occasionally. The meat should be tender and the gravy thickened.
- Whisk the yoghurt with the ground cumin and coriander and then add it, one tablespoon at a time to the sauce. Sprinkle garam masala, adjust salt, and simmer uncovered for another 5 minutes.
- Garnish with fresh coriander if desired and serve hot.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 841Total Fat: 57gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 163mgSodium: 2898mgCarbohydrates: 31gFiber: 6gSugar: 12gProtein: 51g
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