Spicy Laal Maas, a traditional Rajasthani dish, is a culinary masterpiece that captures the rich and fiery essence of Rajasthan’s gastronomic heritage. Known for its bold flavors and aromatic spices, Laal Maas literally translates to “Red Meat,” a nod to the vibrant color imparted by the generous use of fiery red chilies.

This iconic dish showcases the robust flavors of succulent morsels of meat, typically mutton or lamb, slow-cooked to perfection in a spicy and aromatic gravy. The key to its distinctive taste lies in the skillful blend of Rajasthani spices, prominently featuring Mathania red chilies, which bring both heat and a deep red hue to the curry. The marriage of spices such as cloves, cardamom, and cinnamon, along with the earthy aroma of mustard oil, contributes to the complex and tantalizing flavor profile of Spicy Laal Maas.

This Rajasthani delicacy is not just a culinary delight but also a cultural expression, reflecting the bold and robust spirit of the region. Prepared with passion and served with pride, Spicy Laal Maas stands as a testament to the rich culinary heritage of Rajasthan, making it a must-try for those who seek an authentic and exhilarating gastronomic experience.

Preparation: 15 minutes
Cooking time: 60 minute
Total time: 1 hour 15 minutes
Quantity: 4 servings
630 calories per serving


  • 500 grams of lamb meat.
  • 8 dry red chili.
  • 1/2 teaspoon turmeric powder.
  • 2 tablespoons coriander seeds.
  • 1 tablespoon garlic paste.
  • 1 teaspoon garam masala powder.
  • 4 tablespoons green coriander, finely chopped.
  • 1 cup unsweetened yogurt.
  • 4 onions sliced very thin.
  • 4 tablespoons vegetable oil.
  • Salt to taste.

How to prepare the spicy laal maas:

  1. Soak the red chilies and coriander seeds together in a bowl of water that just covered it.
  2. After 10 minutes, drain them and place them into the food processor with turmeric powder and garlic paste.
  3. Add a few tablespoons of water to grind the mixture into a smooth paste and mix it with yogurt.
  4. Add the meat to the mixture and mix well, then keep it to marinate for 1 hour.
  5. Add the vegetable oil to a pan on medium heat and add the onion to fry it to a golden brown.
  6. Remove the onions from the oil and put on paper towels to soak up the excess oil.
  7. Put the most amount of the onions into the food processor, grind to a smooth paste, and Let some of the onions for garnish.
  8. Heat the oil that is used to fry the union again, then add the onion paste and cook it for 1-2 minutes.
  9. Add the meat and its marinade then cook until the oil starts to leave from the masala.
  10. Stir often and sprinkle a little water when the masala starts to burn, and season with salt to taste.
  11. After the meat is cooked, turn off the heat and sprinkle the garam masala over it, then cover immediately for 2 to 3 minutes.
  12. The dish is garnished with fried onions and fresh coriander leaves and served hot with Bajra Roti.

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Nicolas Desjardins

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