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[Based on 3 users]
Author vahchef Yield No Value
Published Sep 27, 2007 Cooking Time 1 hour
Recipe Type Non Veg-Main Preparation Time 30 min
Ingredient Other Standing Time 1 hour


Ingredient Name Quantity Unit
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.
  • Posted Sep 27, 2007

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    Sanjay Dec 8, 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 contain onions but it's common now to add it...

    Akshaya Patel 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.

    sonu Apr 1, 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????

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