Laal Maas (Rajasthani Fiery Red Mutton)
A blazing red Rajasthani mutton curry packed with garlic, dried chillies and ghee. Hot, rich and made for scooping with bread.
- Time2 hr 15
- LevelMedium
- Costabout £2.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 565kcal
- 7.2gcarbs
- 3.9gof which sugars
- 45.4gfat
- 18.9gsaturates
- 33.2gprotein
- 2gfibre
- 2.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Drain the soaked chillies and blend them with the garlic and 3 tbsp of the soaking water until you have a smooth red paste.
- 2
Melt the ghee in a heavy pan. Add the cloves, cardamom, bay and cinnamon and sizzle for 15 seconds, then add the onions and fry for 12 minutes until golden.
12 min - 3
Add the mutton and fry for 10 minutes, turning, until browned. Stir in the chilli and garlic paste, chilli powder, coriander, cumin, turmeric and salt and cook for 5 minutes.
10 min - 4
Reduce the heat to low and stir in the yoghurt a spoonful at a time. Cook for 8 minutes until the oil floats on top.
8 min - 5
Add the water, cover and simmer for 1 hour 15 minutes, stirring now and then, until the mutton is tender and the sauce has darkened to a deep red.
75 min - 6
Scatter over the coriander and serve with chapatis, bajra rotis or rice. Cool yoghurt on the side helps with the heat.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
