This is a traditional Rajasthani Meat dish prepared from the day’s catch during king’s hunting expeditions in olden days. Here I have presented one the authentic version of this fiery meat curry. There are several variations to this meat curry across the region of Rajasthan itself

In olden days, all the spices were manually grounded and this really added better and rich flavor to the curry. The name “Laal” means Red in English and the red color to the curry comes due to extensive use of “Mathania” red chilies which specially comes from Rajasthan. Since “Mathania” red chilies are difficult to get where I stay, I have used combination of red chilies, incase you can get it, then please use it for the perfect authentic taste.Do not substitute Mustard oil in the recipe

The dish is appetizing and really tempting, perfect for any occasion. Do share your experience in comments on how this delectable curry turned out

Preparation time: 35 mins Cooking time: 60 mins Total time 95 mins

Servings: 4-5


  • 700-800 g curry cut Mutton

For Marination

  • 1 tbsp mustard oil
  • 1 tbsp red chili powder adjust
  • 1 tbsp lemon juice
  • 1 teaspoon turmeric powder

For Masala

  • 5-6 dry red chili adjust
  • 4-5 kashmiri red chili adjust
  • 2 tbsp coriander seeds
  • 4-5 green cardamom
  • 1/2 tbsp peppercorns
  • 5-6 garlic cloves

For Curry

  • 3 tbsp mustard oil
  • 1/2 inch cinnamon sticks
  • 1-2 bay leaf
  • 1/2 tbsp cumin seeds
  • 2 star anise
  • 3 medium onions thinly sliced
  • 3-4 tbsp chopped coriander leaves
  • Salt to taste
  • 1/2 cup whisked curd

Steps to prepare

  • Add mutton with all ingredients mentioned under Marination section in a bowl
  • Marinate the meat and rest on the counter for 30 minutes

  • Boil spices except garlic mentioned under masala section in 1.5 cups to 2 cups water, the red chillies should go soft and tender. Switch off the heat
  • Allow boiled spices to cool completely
  • Strain the spices through sieve. Do not throw away strained liquid

Add garlic and boiled spices to grinder

Grind to smooth paste and keep it aside

  • Heat oil in a pan
  • Add bay leaf, cinnamon, star anise and cumin seeds to pan
  • Saute spices until aromatic
  • Add finely sliced onions to the pan
  • Saute them until golden brown
  • Add marinated mutton and mix well
  • Saute over low heat for 10 minutes
  • Add only half of the ground spice paste
  • Add 1/4 cup of strained liquid and mix well
  • Cook over medium heat for 10 minutes
  • Add remaining ground spice paste
  • Add rest of the strained liquid and salt. Mix well. Always add salt to mutton only after its 35-45 percentage cooked.
  • Add whisked yogurt, mix well. Cover and cook over low heat until mutton is cooked
  • Garnish with chopped coriander leaves and serve hot with roti/naan or rice
This image has an empty alt attribute; its file name is img_20190614_21512685072515.png
Junglee Maas
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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