Rajasthani Lal Maas Recipe

2 lbs. Mutton Leg 
2 lbs. Onions (chopped) 
14 oz. Tomato (chopped/paste) 
2 oz. Ginger Paste 
2 oz. Garlic Paste 
7 oz. Curd 
2 tsp Red Chili Powder 
1/3 tsp Turmeric 
2 tsp Coriander 
5 Cloves 
.05 oz. Bay Leaves
4 Cardamom Black 
10 to 15 Black Peppers (crushed) 
7 oz. Cooking Oil 
Salt To Taste 

How to make traditional Indian Laas Maas:

  • In a pan put cooking oil. When the oil is hot, add chopped onions and fry them until golden brown.
  • Keep aside a little of the brown onions to use for garnish.
  • Add the garlic and ginger paste, cook for 15 min.
  • Add cut portions of mutton and let it cook for 30 min.
  • Now add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder and curd, then add salt to taste.
  • Cook until the spices are well-cooked and mixed.
  • Add tomato paste and cook on low fire for 40 min.
  • When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.