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Laal Maas Recipe

Laal Maas

Marinated meat cooked over low heat which gets its red color from peppers. A traditional Rajasthani mutton dish.

  • Total Cook Time1 hr
  • Cook Time1 hr
  • Recipe Servings6
  • Intermediate

Ingredients of Laal Maas

  • Meat, cut into curry style pieces 500 g, from the Raan
  • 2 Tbsp garlic paste
  • 6-7 sabut lal mirch, soaked in water for 2 hours and ground fine
  • 1 1/2 tsp salt
  • 1/2 cup ghee
  • 8 cloves / laung
  • 8 green elaichi
  • 1/8 tsp dal chini, powdered
  • 8 sabut kali mirch
  • A pan 8

How to Make Laal Maas

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Marinate meat in lassan (garlic), salt and laal mirch (red chilli) paste for 3-4 hours.
Heat the ghee in a pan and add the laung, elaichi, dal chini and kali mirch. Stir once then add the meat mixture over high heat.
Saute till opaque, then lower the heat and cook covered at the lowest heat till tender and fat separates.
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