When winter comes, food becomes a priority keeping in mind that it must keep us warm. From hot drinks to dishes, we hunt for recipes be it vegetarian or non-vegetarian. If you are a meat lover then mutton and lamb are unmissable. If you crave that Rajasthani flavour of their famous laal maas or have never tried it, then your hunt stops here. This recipe is rather easy and can be tweaked a little as per your threshold for spicy food. 

How To Make Laal Maas

  • Wash the lamb well and try to keep the bone pieces with bone marrow as that tastes divine with the laal mass masala soaked in.
  • You can cook the lamb in the pressure cooker beforehand if you are short on time. Just take a pressure cooker, throw in the meat, salt and water enough to cook it and cook for at least 6 whistles, depending upon the quality and quantity. For 250 gms 6 should be more than enough.
  • Now make the dry roast masala base by dry roasting the red chillies, the dhania seeds and jeera and then grind them into a fine powder to cook that perfect gravy.
  • Heat a non-stick pan and pour in the mustard oil as that has a beautiful aroma and the maas will taste divine in it.
  • Cook the garlic and ginger until slightly brown and then add the lamb. If you cooked it beforehand in the cooker then just add some kachri powder for a tangy flavour and saute for a minute. If your lamb is raw, then put more kachri powder to tenderise the meat, adding the onions, whole spices, the chilli powder we made with some water as per required consistency. Cover and cook with patience until the lamb is cooked through and through.
  • When you see it is done, take out the pieces and strain the gravy to get rid of the whole spices pieces which includes the cardamoms, the mace piece, and cinnamon.
  • Cook the gravy again with more water and coriander leaves until it thickens to your satisfaction.
  • Add the meat and mix well. Serve.  

Laal Maas Recipe Card

Spicy Food lovers and non vegetarian fans must try this recipe this winter

Total Time :
70 min
Preparation Time :
10 min
Cooking Time :
60 min
Servings :
Cooking Level :
Main Course
Kishori Sud


  • 1 Finely Chopped Green Chilli
  • 9 Red Chillies
  • 1 Finely Chopped Small Onion
  • 1 Tsp Whole Coriander Seeds
  • 1/2 Tsp Cumin Seeds
  • 1/2 Cup Mustard Oil
  • 5 Finely Chopped Garlic Cloves
  • 1/2 Finely Chopped 2 Inch Ginger Piece
  • 250 Gms Lamb With Bones
  • Salt As Per Taste
  • 1/4 Tsp Black Pepper
  • 1/2 Inch Cinnamon Stick
  • 1/2 Cup Kachri Powder
  • 2 Pods Of Cardamom
  • Pinch Of Mace
  • 1 Pod Of Moti Elaichi
  • Water
  • Some Coriander Leaves For Seasoning


Step 1
Roast the red chillies, coriander seeds and cumin seeds on dry mode and once they cool down, grind them into a powder.
Step 2
Heat mustard oil in a non-stick pan then saute the ginger and garlic until brown.
Step 3
Add in the lamb pieces and mix well with salt sprinkled as per taste.
Step 4
Throw in the kachri powder to tenderise the meat and then add the onions, mixing it well.
Step 5
Once the onions are roasted enough, add the black pepper, cardamoms, mace, cinnamon, moti elaichi and mix well.
Step 6
Now mix in the powder we made using the chillies and roast for a minute with the rest of the ingredients.
Step 7
Pour in the water as per the consistency you want and to cook the lamb and cover. Cook on simmer until the lamb is cooked.
Step 8
Once done, take out the pieces on a platter and strain the gravy to make it free from all he whole spices, keeping the flavours intact.
Step 9
Add 1/4 cup of water and the dhania leaves and cook on simmer, making the gravy thick enough as per need.
Step 10
Switch off the flame, pour the gravy on the lamb pieces and serve hot.