Recipe of Rajasthani Laal Maas

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Recipe of rajasthani laal maas


For the meat:
1 kg boneless goat meat, cut into bite-sized pieces
1 tablespoon ginger-garlic paste
1 tablespoon red chili powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 tablespoon yogurt
Salt to taste

For the grave:
1/2 cup mustard oil
4-5 slit green chilies
10–12 Kashmiri red chilies (soaked for 30 minutes)
1 onion, thinly sliced
6-7 cloves of garlic, crushed
1 inch ginger, grated
1/2 cup tomato puree
1 teaspoon fenugreek seeds
2 bay leaves
1 cinnamon stick
4-5 cloves
1 cup water or meat stock

1/4 cup finely chopped coriander leaves
1/2 lemon, cut into wedges


Prepare the meat:
1. In a large bowl, combine the meat, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, yogurt, and salt. Stir well to coat the meat.
2. Marinate the meat for at least 4 hours, or overnight, in the refrigerator.

Make the Gravy:
1. Heat the mustard oil in a large pot or Dutch oven over medium heat.
2. Add the green chilies and Kashmiri red chilies and fry for a few seconds until fragrant.
3. Add the sliced onion and sauté until softened and golden brown.
4. Add the crushed garlic and grated ginger and cook for another minute.
5. Stir in the tomato puree and cook for 5-7 minutes until the oil separates.
6. Add the fenugreek seeds, bay leaves, cinnamon stick, and cloves. Toast for a few seconds.
7. Pour in the water or meat stock and bring to a simmer.

Add the meat.
1. Drain the marinated meat and add it to the simmering gravy.
2. Stir to combine and adjust seasonings if needed.
3. Cover and cook on low heat for 1–1.5 hours, or until the meat is tender and the gravy has thickened.

1. Once the meat is cooked, garnish the dish with finely chopped coriander leaves.
2. Serve hot with lemon wedges on the side, along with rice or naan bread.


For a richer flavor, use goat meat with bone.
If you don’t have Kashmiri red chilies, you can use 4-5 dried red chilies instead.
You can also add a tablespoon of kasuri methi (dried fenugreek leaves) for extra flavor.
For a spicier dish, increase the amount of red chili powder.

ALSO READ : Recipe of Mutton Biryani

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Ahmed Mainul

My name is Ahmed Mainul Mondal, I'm the founder of the hospitality career profile website. I'm writing blogs and news posts as per user preferences.

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