Lal Maas – Spicy Mutton Curry from Rajasthan


  • 250g plain whisked Curd
  • 3 teaspoons coriander powder
  • 2 teaspoons roasted cumin seeds
  • 3 teaspoons red chili powder
  • Salt to taste
  • 4-6 tablespoons of ghee or Olive oil
  • 8 cloves
  • 18 -20 dried red chilies without stalk & soaked in hot water for 30 minutes and ground into a paste
  • 4 Red chilies to be used for cooking
  • 6 green cardamom pods
  • 3 black cardamom pods
  • 2 bay leaves
  • 3 -4 large onions thinly sliced
  • 4-5 tablespoons freshly prepared garlic – ginger paste
  • 1kg lamb/mutton cut into 1.5 inch pieces preferably with bones
  • 2 tablespoon of tomato puree
  • Optional: Use water/ lamb stock – if required
  • Garnish – 2 tablespoons of chopped coriander
  • 5-6 tablespoons of ghee or vegetable oil
  • For Garnish – 30 gm coriander leaves, finely chopped / Tempered Red Chilies / Garam Masala


  • Heat 3 tablespoons of the ghee/oil over a medium-high heat until hot in a large heavy-bottomed pan or Kadhai or open pressure cooker vessel.
  • Once the ghee / olive oil is hot, add the cloves, green and black cardamom pods, bay leaves and 4 of the soaked dried chilies kept separately.
  • Meanwhile, mix coriander powder, red chili powder and roasted cumin powder in the curd and keep aside for later use
  • Once they start to crackle and change color, add the onions and garlic ginger paste,
  • Continue cooking till they turn light brown.
  • Now add mutton and red chili paste and cook for 5 minutes. Add salt to taste.
  • Reduce the heat to medium, then add the yoghurt mixture. Cook for a further 15 minutes or until the yoghurt has dried up completely.
  • Add tomato puree and also check if you need to add water / stock to the dish
  • Bring it to boil and then cover the vessel and simmer for around 40-45 minutes till it is cooked.
  • Once cooked, remove from the stove and garnish with tampered chilies / coriander leaves. You can also finish it with Garam masala.
  • Serve hot with Indian breads.


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