sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Rajasthani Lal Maas

Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...


Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......


Malai Methi Subji

This is a very rich and flavourful North Indian style curry made with mixed vegetables fenugreek lea......

Rajasthani Lal Maas Recipe, How To Make Rajasthani Lal Maas Recipe

How to makeRAJASTHANI LAL MAAS?How to cookRAJASTHANI LAL MAAS?Learn the recipeRAJASTHANI LAL MAASby vahchef.For all recipes visit

About Recipe


(3 ratings)
3 reviews so far
Prep time
Cook time
Total time
0 mins
Author : Vahchef
Main Ingredient : Other
Servings : 0 persons
Published date : November 27, 2016

Ingredients used in RAJASTHANI LAL MAAS
• Bay leaves - 0.5 oz.
• Red chili powder - 2 teaspoons.
• Turmeric - 1/3 teaspoons.
• Coriander - 2 teaspoons.
• Cloves - 5 numbers.
• Salt - to taste.
• Cooking oil - 7 oz.
• Black peppers (crushed) - 10 to 15 numbers.
• Cardamom black - 4 numbers.
• Curd - 7 oz.
• Garlic paste - 2 oz.
• Ginger paste - 2 oz.
• Tomato (chopped/paste) - 14 oz.
• Onions (chopped) - 2 lbs.
• Mutton leg - 2 lbs.
  • In a pan put cooking oil. When the oil is hot, add chopped onions and fry them until golden brown.
  • Keep aside a little of the brown onions to use for garnish.
  • Add the garlic and ginger paste, cook for 15 min.
  • Add cut portions of mutton and let it cook for 30 min.
  • Now add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder and curd, then add salt to taste.
  • Cook until the spices are well-cooked and mixed.
  • Add tomato paste and cook on low fire for 40 min.
  • When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.

  • Cooking with images


    Comments & Reviews


    You need to login to post a comment. Click here to login.

    Recent comments

    profile image

    vahuser Posted on Sun Dec 09 2012

    Hi Chef, Unfortunately, this is not the laal maans curry...Laal maans is really hot curry made with lot of red chilli paste. Very few dry spices go in it...Large chunks of Garlic are added while cooking. Original laal maans does not even contai

    Reply 0 - Replies
    profile image

    vahuser Posted on Wed Apr 25 2012

    Lal maas shoud be made with red paste,before in advance we should made paste with all spices.than u add paste in to meat.

    Reply 0 - Replies
    profile image

    vahuser Posted on Tue Apr 01 2008

    Your recipe has nothing in common with Rajasthani Lal maas. This recipe is just another version of meat curry or meat stew. Where is the Lal in the maas......Does it have to be doused in Red chillies to be considered lal maas????

    Reply 0 - Replies


    Be the first to know about Our Recipes and Foods: Subscribe to Newsletter