Laal Maas- Rajasthani Red Mutton Curry….


Serves 2-3


2 tbsp mustard oil
1tbs red chili powder
1/2 tsp turmeric powder
1 tsb cumin poweder
1 tbs coriander powder
2-4 cloves
4 black cardamom
1 medium bay leaf
1 cup sliced onion
1 lb / 500 grams medium size lamb / Mutton pieces with bones
1 tbs garlic cloves, minced
1tabs ginger, minced
1 tbsp kashmiri red chili powder (I powdered whole, dried chilies ,you could use store bought powder)
2 tbs kachri powder (kachri is a dried vegetable, a variety of cucumbers found in Rajasthan and ground into a powder) optional
1/4 cup thick plain yogurt
1 cup warm water
salt as per taste
2 tsp clarified butter / ghee
Fresh cilantro to garnish

Method :

In a heavy bottomed pot with lid, heat mustard oil and once hot add the cloves, black cardamom and bay leaf.
Wait for them to crackle.

Add the sliced onion to the pot and cook on medium till they turn brown.
Once the onions have browned, add the mutton pieces,kashmiri chili,red chili & turmeric powder, cumin powder & coriander powder to the pot and sauté uncovered for about 10 minutes until mutton pieces are slightly brown.

Add the minced ginger and garlic to the pot next and sauté for another 5-8 minutes.

Next, reduce the heat to low, wait for 2 mins and add the yogurt to the pot.

Now add the kachri powder ( if using)along with salt and slowly
stir around so that the yogurt coats the mutton pieces.
Sauté uncovered for another 2 mins.
Add the water & ghee to the pot next and increase the flame to medium .

Cover the pot and cook till the mutton is done.

It took about an hour for the mutton to be cooked.

Garnish with fresh cilantro and serve hot with Naan , Chapati, flatbreads or steamed rice.


Bringing This main course to Angie’s FF# 53 to celebrate with other blogger friends ..


  1. Wow, Shailja…this looks spectacular! There’s always room at the table for a delicious curry…so glad you shared yours with everyone celebrating the anniversary of Fiesta Friday! Thank you. 🙂

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