How to Make Laal Maas | Royal Rajasthani Mutton Curry Recipe by Masterchef Oindrila

Laal Maans - a taste of Rajasthan on a plate ❤️

Ever heard of a curry so bold, it feels like a secret passed down through generations? Well, that’s Laal Maans for you.

I had always heard about its fierceness, but tasting it from the hands of those who’ve grown up around it. But this time in Jaipur, I finally got the chance to devour it.

This iconic Rajasthani mutton curry started in the warrior kitchens of Rajasthan, here it was once made with wild game like boar or deer, slow-cooked over wood fire and loaded with spicy Mathania chillies. These chillies don’t just bring the heat—they add a smoky depth and that stunning red colour we now associate with Laal Maans. Grown near Jodhpur, Mathania chillies are literally the heart of this dish.

These days, we use tender mutton instead of wild meay, but the spirit of the dish hasn’t changed. It’s still fiery, rustic, and full of desert soul.

If you’ve only ever known Rajasthani food for its veg favourites like gatte ki sabzi or dal baati, then Laal Maans is here to change that!

Pair it with bajra roti or simple rice, a slice of onion, and be ready to sweat, smile, and fall in love.

I'm truly thankful to Chef @surendrasingh_naruka1 at Royal Orchid Hotel, Jaipur, for sharing his traditional Laal Maans recipe with me and letting me into his kitchen.

And heartfelt thanks to Chef Prakash Joshi from Vanya Mahal Resort, Sawai Madhopur, who fed me bowl after bowl with such warmth. So grateful to Royal Orchid Hotel for hosting me and giving me this spicy, unforgettable experience.

Laal Maas (Rajasthani Style) Recipe

For the marinade:
• 1 kg mutton
• ½ cup curd
• 1 tbsp mustard oil
• 1 tbsp ginger-garlic paste
• ½ tsp turmeric
• Salt, to taste
• Pinch of red chilli powder or Mathania chilli powder
• 4–5 dried Mathania chillies, crushed

For the chilli-garlic paste:
• 20 dried Mathania chillies (soaked in hot water for 30 mins)
• 10 garlic cloves

For the gravy:
• ¼ cup mustard oil
• 2–3 tej patta
• 4–5 cloves
• 4–5 green elaichi
• 2 black elaichi
• 1 tsp black pepper
• 2 small cinnamon sticks
• 1 tsp jeera
• 400g onions, finely sliced
• 1 large tomato (or 2 small), chopped
• Grated nutmeg (about ⅛ tsp)
• Garam masala, to finish
• 1 tbsp kasuri methi
• ½ tsp sugar
• 2–3 tbsp ghee

⸻

Method:

Marinate mutton for 2–3 hours.
Make the chilli-garlic paste by grinding soaked chillies and garlic.
In mustard oil, temper whole spices. Add onions and cook till soft. Add marinated mutton and sauté for 10 mins.
Add tomato, chilli paste, salt, nutmeg, and a little garam masala. Cover and cook on low, stirring every 10–15 mins, for about 1 hour.
Finish with kasuri methi, sugar, more garam masala, and ghee. Simmer uncovered for 5–7 mins.

Serve hot with roti or rice.



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