Laal Maas Rajasthani Mutton Curry
Rajasthan's legendary fiery red mutton curry — tender goat slow-cooked with a paste of dried Mathania chillies, yogurt, and aromatic spices in pure ghee. Not for the faint-hearted.
📅February 8, 2026
30mPrep
90mCook
4Servings
⭐ 4.9Rating
🍛Nutrition Facts (per serving)
Protein 36%Fat 54%Carbs 10%
490kcalCalories
42gProtein
28gFat
12gCarbs
3gFiber
Ingredients
👥4
- 800 gbone-in mutton or goat pieces
- 15 wholedried red Mathania chillies (or Kashmiri chillies)
- 200 gwhole-milk yogurt
- 300 gonions sliced
- 20 ggarlic paste
- 20 gginger paste
- 60 mlghee
- 12 gwhole spices (bay leaf, cloves, cardamom, cinnamon, black pepper)
- 8 gsalt
Instructions
- Soak dried chillies in warm water for 20 minutes; blend to a smooth paste.
- Marinate mutton in yogurt, chilli paste, garlic, ginger, and salt for at least 2 hours (overnight ideal).
- Heat ghee; fry whole spices for 30 seconds until fragrant.
- Add onions; cook over medium-high heat for 20 minutes until deep golden brown.
- Add marinated mutton; cook over high heat for 10 minutes, stirring.
- Reduce to low heat; cover and cook 60–70 minutes until meat is tender and oil separates.
- Serve with bajra roti or steamed basmati rice and raita.
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