2:04 Minutes
Recipes
4 Servings
Laal Maas is a traditional Rajasthani mutton curry known for its fiery red colour and bold flavours. Prepared using King’s Pure Mustard Oil and a rich red chilli paste, this dish delivers a deep, spicy taste with tender, slow-cooked meat.
This recipe stays true to its Rajasthani roots with the use of dried red chillies and mustard oil. King’s Pure Mustard Oil enhances the dish with its strong aroma and authentic flavour, making the curry rich and deeply satisfying.
Laal Maas has a bold, spicy, and smoky flavour with a rich gravy. The dish is slow-cooked to allow the mutton to become tender while absorbing the intense chilli and spice flavours.
Follow these simple steps to prepare this recipe with balanced flavor and texture.
Take dried red chillies and remove the stems if needed.
Soak them in hot water for about 10–15 minutes until soft.
Drain and transfer them to a grinder.
Grind into a smooth, thick red paste with minimal water.
This paste gives the dish its signature colour and heat.
Pour King’s Pure Mustard Oil into a heavy-bottomed pan or kadhai.
Heat the oil until it reaches its smoking point.
Turn off the heat and allow it to cool slightly.
This step removes the raw pungency of mustard oil.
Reheat lightly before adding other ingredients.
Add whole spices like bay leaf, cloves, and cardamom to the oil.
Let them release their aroma for a few seconds.
Add finely chopped onions and sauté until golden brown.
Stir continuously to avoid burning and ensure even cooking.
Add ginger-garlic paste and cook until the raw smell disappears.
Add mutton pieces to the pan on high heat.
Sear the meat well until it starts to brown slightly.
Stir occasionally so all sides cook evenly.
Allow the mutton to release its natural juices.
This step helps lock in flavour and improves texture.
Lower the heat before adding curd to prevent splitting.
Add whisked curd slowly while stirring continuously.
Mix in the prepared red chilli paste.
Add salt according to taste.
Stir well until everything is evenly combined.
Cover the pan with a lid and cook on low heat.
Let the curry simmer for 30–40 minutes until the mutton becomes tender.
Stir occasionally to prevent sticking at the bottom.
Add water as needed to adjust the gravy consistency.
Alternatively, pressure cook for 3–4 whistles for a quicker version.
Cook uncovered until the oil starts separating from the gravy.
Allow the gravy to thicken to your desired consistency.
Taste and adjust salt or spice levels if needed.
Garnish lightly if desired and serve hot.
Pair with bajra roti or steamed rice for an authentic experience.
King’s Pure Mustard Oil is ideal for traditional dishes like Laal Maas due to its strong aroma and ability to enhance bold, spicy flavours.
King’s Pure Mustard Oil adds a pungent and authentic taste, while oils like sunflower oil are milder and ghee provides richness but lacks the signature sharpness required for Laal Maas.
The use of dried red chilli paste gives Laal Maas its intense heat and deep red colour.
King’s Pure Mustard Oil is the best choice as it enhances the traditional flavour and aroma of the dish.
Slow cooking on low heat or pressure cooking helps make the mutton soft and tender.
Yes, you can reduce the number of dried red chillies or use milder varieties to control the heat.
Yes. Use the Watch Video button on the recipe detail page to open the original recipe video.
Use the King’s edible oil recommended in the recipe, or choose the oil that best matches your flavor preference.
Yes. Open the FAQs module in admin and edit records with content type Recipe and this recipe ID.
