Steaming laal maas in a clay pot with foil-wrapped charcoal.

What is laal maas?

Laal maas is not just a dish; it's an experience that transports your taste buds to Rajasthan's vibrant cultural landscape. A signature Rajasthani lamb curry, its fiery red colour beckons not just the eye but the adventurous palate. If you can stand the heat, this lamb curry promises an explosion of flavour that captures the essence of Rajasthan's culinary traditions.

The secret behind the heat

What makes laal maas stand out is the intense heat it carries, primarily derived from the Mathania red chilli. This unique variety, native to Rajasthan, is renowned for its robust flavour without the overpowering bitterness found in other chillies. Although they may be challenging to find outside Rajasthan, many an ambitious cook seeks them out online, ensuring home kitchens can create the authentic experience.

How to make laal maas

Crafting the perfect laal maas requires some skill, but fear not—if you follow a few simple steps, success is within reach. Start by marinating the lamb in garlic, ginger, and turmeric to infuse deeper flavours, while aromatic spices like black cardamom and cloves bring warmth and complexity to the dish. The real magic happens during cooking, especially when proper techniques, such as using an earthenware pot or iron kadhai, are employed, lending a smoky depth to each bite.

Tips for the perfect curry

To achieve that authentic smokiness, consider using lump wood charcoal. The infusion of this charred experience elevates the flavours and aligns with traditional methods—little tricks that can transform your curry from good to spectacular. Don't forget to serve it with a side of chapati or steamed rice to temper the heat and soak up every last drop.

Embracing rich flavours

Eating laal maas is more than just a meal; it's a celebration of rich heritage and culinary artistry. So, whether you're cooking for the family or entertaining guests, let this lamb curry be the star of the show. After all, food is meant to be enjoyed, shared, and remembered.

Laal Maas (Rajasthani Red Mutton Curry)

Ingredients

Mutton or lamb (bone-in, shoulder or leg), cut into chunks: 1 kg
Dried Mathania red chillies (or substitute with Kashmiri chillies for colour and a milder heat): 12–15
Hot dried red chillies (optional, for extra heat): 4–5
Onions, finely sliced: 3 large
Ginger-garlic paste: 3 tablespoons
Yoghurt (full fat, whisked): 200 ml
Mustard oil (or vegetable oil): 3 tablespoons
Ghee: 2 tablespoons
Cloves: 4
Green cardamom pods: 3
Black cardamom: 1
Cinnamon stick: 1 inch
Bay leaves: 2
Black peppercorns: 8
Salt: to taste
Fresh coriander: to garnish (optional)

Preparation

1. Make the Chilli Paste

Soak the dried Mathania or Kashmiri chillies (and hot chillies if using) in warm water for 30 minutes.
Drain and blend to a smooth paste with a splash of water.

2. Marinate the Meat

In a large bowl, mix the mutton/lamb with half the ginger-garlic paste, 2 tablespoons of the chilli paste, and a pinch of salt.
Marinate for at least 1 hour (overnight for best results).

3. Cook the Curry

Heat mustard oil in a heavy-bottomed pan until it just starts to smoke. Lower the heat and add the ghee.
Add whole spices: cloves, cardamoms, cinnamon, bay leaves, and peppercorns. Sauté for 30 seconds until aromatic.
Add sliced onions and cook on medium heat until deep golden brown.
Stir in the remaining ginger-garlic paste and cook for 2 minutes.
Add the marinated meat and sear on high heat, stirring until browned and the juices begin to release.
Add the remaining chilli paste and cook for 10 minutes, stirring often, until the oil separates.
Lower the heat and add the whisked yoghurt gradually, stirring constantly to prevent curdling.
Season with salt and mix well.
Add enough hot water to just cover the meat. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5–2 hours, or until the meat is tender and the gravy is thick and red. Stir occasionally and add water if needed.

4. Final Touch

For a smoky finish (optional): Heat a small piece of charcoal until red-hot. Place it in a small metal bowl, sit it in the curry, pour a teaspoon of ghee over the charcoal, and cover the pot tightly for 3–5 minutes to infuse a gentle smokiness5.
Remove the charcoal, stir, and check seasoning.

5. Serve

Garnish with fresh coriander if desired.
Serve hot with chapatis, naan, or steamed rice.

Chef’s Tips:

The heart of Laal Maas is the chilli: Mathania chillies are traditional, but Kashmiri chillies give a similar colour with less heat and are widely available in the UK3 5 7.
Mustard oil adds a sharp, authentic note, but vegetable oil works if unavailable.
For a richer taste, finish with a spoonful of ghee just before serving.
This curry tastes even better the next day, as the flavours develop beautifully overnight3 6.

Enjoy this fiery, regal Rajasthani classic—perfect for a Leicestershire winter night or any time you crave something bold and unforgettable!