Rajasthani Laal Maans


  • 1 kg Mutton (with bones)
  • 4 Onions, finely chopped
  • 12 – 14 Red chilies (deseed if you want it less fiery)
  • 3 tbsp Coriander seeds
  •  2 tbsp Cumin seeds
  • 3 tbsp Garlic, crushed
  • 2 tbsp Ginger, grated
  • 1/2 cup Curd (should be sour)
  • 1 cup Mustard oil
  • Salt, to taste
  • 5 pods, Cardamom
  • 1 Tbsp, whole Black Pepper
  • 3-4 strands Mace
  • 2 pods black Cardamom
  • 1″ Cinnamon stick
  • Coriander leaves, chopped, for garnish
  • red Chillies, whole, for garnish


  1.  Dry roast 12-14 whole red chilies, coriander seeds and cumin seeds. Once roasted grind them together to make a fine powder.
  2. Heat most of the mustard oil in a pressure pan, after it smokes reduce the heat and add garlic and ginger. Fry for a few seconds and add the mutton.
  3. After the mutton browns, add salt and curd and keep frying till all the curd gets absorbed and the oil starts leaving the sides.
  4. While the mutton is browning, in a separate pan, heat the remaining mustard oil, add cardamoms, cinnamon, whole pepper, and mace. Stir for a few seconds and add the onions and fry till they brown.
  5. After the mutton has browned, and all the water has evaporated, add the red chilli, coriander, cumin powder mix to it and fry till it becomes fragrant. Add the browned onions and keep frying for about 2-4 minutes on low heat.
  6. Add about 2 cups of water, shut the lid of the pressure pan and allow the mutton to cook for about 20 minutes after the first whistle. Turn off the gas and allow the pressure to drop on it’s own.
  7. Open the pressure pan, carefully remove the mutton pieces and keep aside. Strain the gravy and remove the khada masala (cardamoms, peppercorns, cinnamon stick). Run the thick paste through the mixer and strain it further. Straining the gravy this way gets rid of the whole spices and keeps the essence and flavours intact.
  8. Put the pressure pan back on the stove, add the mutton pieces and the strained gravy to it. Taste for salt and adjust. Allow the mutton to cook on low heat till it becomes very tender. Adjust the consistency of the gravy by adding warm water if needed.
  9. After the mutton is cooked, remove the mutton and the red gravy in a bowl and garnish with chopped coriander and whole red chilies.
  10. Serve with hot Bajra roti or wheat rotis. It also tastes good with steamed rice.


  • Traditionally, laal maas was made with wild game meat, such as boar or deer and chilies were used to veil the gamey odour of the meat. It was a favourite among the royals. While the spicy flavour has remained intact now the meat used is tender mutton.
  • Traditionally, a fruit called Kachari is used which not only tenderises the meat but also gives a tang to the dish, but since it’s available only in some parts of India (Madhya pradesh and Rajasthan) sour curd is a good substitute for Kachari.

Recipe Courtesy: Swati Sani

Chef at Large Member

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