Laal Maas
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Laal Maas is a legendary and fiery meat curry from Rajasthan, traditionally prepared for hunters and royalty. This recipe features lamb slow-cooked in a robust gravy characterized by its intense use of Mathania red chilies and pure ghee. The distinct red color and sharp heat are balanced by the tanginess of yogurt and the smokiness of charcoal. Its taste is savory, hot, and profoundly deep, reflecting the rugged beauty of the desert. This dish is a proud icon of Rajputana cuisine, best enjoyed with Bajra rotla or plain rice.
Ingredients
Cooking Instructions
Tips & Secrets
- Using authentic Mathania chilies is the secret to achieving that signature deep red color and unique heat.
- Slow-frying the onions until they are very dark is crucial for the deep savory base of the gravy.
- The 'Dhungar' charcoal smoke method provides the authentic rustic aroma of an open-fire Rajasthani kitchen.
- Do not substitute oil for ghee; the richness of the ghee is essential to carry the heat of the chilies.
Nutritional Information(Per 250g)
410 kcal
28g
28g
8g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.