Rajasthani Laal Maas

It is Sunday and the inevitable question – what’s for lunch? There was mutton in the freezer and that brought memories of Rajasthani Laal Mass we had while holidaying in Rajasthan. A search brought up this recipe. As usual, I tweaked it a bit..

Rajasthani Laal Maas

Prep Time20 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: Indian
Servings: 6
Author: Mohanrao Suvarna


  • 700 grams Mutton
  • 2 small Potatoes
  • 1.5 cup Curd/Yogurt
  • 3 tbsp Kashmiri Chilli Powder (heaped)
  • 1 tbsp Corriander Powder (heaped)
  • 1.5 tsp Turmeric Powder
  • 1 tsp Cumin Powder
  • 800 grams Onions Sliced thinly
  • 3 cms Cinnamon stick
  • 1 medium Black Cardamom
  • 2 tbsp Ginger Garlic paste
  • 5 tbsp Ghee
  • Salt to taste
  • 1/2 tbsp Cloves
  • 1/2 tsp Pepper corns


  • Take curd, ginger garlic paste, chilli powder, turmeric powder, coriander powder, cumin powder in a bowl, mix well and set aside.
  • Heat ghee in a pressure cooker, add in cinnamon, cloves, peppercorns and black cardamom. Add onions, salt and cook until golden brown.
  • Add in mutton and mix well until it is seared. Add in the potatoes. Mix well.
  • Add in curd mix and stir well till the colour darkens. Add some water.
  • Add some water and mix well. Cover and pressure cook for 3 whistles. Then simmer the flame and cook for 15 mins. Turn off the heat and let it stand till the pressure is released.
  • Serve with rice or rotis.


Inspiration – YummyTummy