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Rajasthani Laal Maas

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Adjust Servings:
2 small onions – finely chopped
2 green chilies – finely chopped
18-20 red chilies
2 tsp whole coriander seeds
1 tsp jeera
1 cup mustard oil
10 cloves garlic – finely chopped
1 piece small ginger – finely chopped
1/2 kg lamb – cut into pieces with bones)
1 tsp salt
1 cup kachri powder
3 -4 pods cardamom
1/2 tsp black pepper
1 cinnamon stick
pinch of mace
1 pod black cardamom
handful coriander leaves – chopped

Nutritional information

99.63 g
119.27 g
242.78 g
2712 mg
320 mg

Rajasthani Laal Maas

  • Non Veg
  • 40 mins
  • Serves 4
  • Easy



This Rajasthani laal maas is a delicious meat curry that hails from the Rajasthani region in Northern India. Rajasthani cuisine is known for its use of game meat and non-fire cooking methods. It is also known for its focus on sweet dishes. There is no dessert in Rajasthan; sweets are eaten before, after, and during every meal. It is an exciting cuisine culture to explore, and this recipe makes for a great introduction.

Health Benefits

There are so many benefits to eating spicy food. Capsaicin, the ingredient that makes peppers spicy is a wonderful substance to eat when you’re sick. It is an immune system booster, and an anti-inflammatory. It can help improve your digestion and alleviate stomach ailments. It also helps to detox your body, cleanse your skin and filter your organs. Capsaicin can also help with congestion and reduce respiratory issues, making it great for people suffering from chronic illnesses like asthma and bronchitis.

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How to make Rajasthani Laal Maas

  • Dry roast the red chilies.
  • Add the coriander and cumin seeds.
    • Grind into a fine powder.
  • Heat mustard oil in a pan.
    • Add to the garlic and ginger.
    • Add the lamb pieces once the garlic turns slightly brown.
    • Mix thoroughly.
  • Add the kachri powder and chopped onions.
    • Mix thoroughly.
  • Add the mace, black cardamom, whole spices, cardamom, black pepper, and cinnamon once the onions have roasted.
    • Stir well.
  • Now add the red chili powder.
    • Let it roast for about a minute.
  • Add enough water to cook the lamb.
    • Cover with a lid and let simmer for a couple of minutes, until the meat is cooked.
  • Place all the pieces on a platter and strain the gravy.
  • Add the lamb pieces you had taken out to the refined gravy.
  • Cook at a low temperature.
  • Add about 1/2 cup water and some coriander leaves.
  • Let simmer for a while.
  • Turn off the heat when the gravy reaches a good consistency.
  • Garnish with coriander leaves


Rajasthan means "Land of Kings".

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