Jodhpuri Laal Maas

5 yrs ago when i really wasnt too good at cooking, i came across this cookbook compiling celebrity recipes in my Mom’s kitchen cupboard. Being a hoarder, i wanted the book but Mom was like no way. So i diligently copied down recipes i liked from the book onto my big notebook.

Yes i have a big notebook with index and page numbers and lots and lots of stains. Its a compilation of recipes that took my fancy from all over. From other ppls houses, from coffee table books, from my moms Womens Era mag collection, etc. I used to collate recipes this way till i started my blog 3 yrs ago.

Coming back to this recipe, i never did try it but a recipe shared by Maharaja Gaj Singh of Jodhpur is truly a keeper. I had the privilege of seeing him many times when i lived in Jodhpur. He is an extremely passionate and intellectual person and has a true love for food, arts and his homestate of Jodhpur.

i have eaten Laal Maas many times in Jodhpur and its varied from OMG spicy to taste bud tingling. This version tingles ur palate in all the right places. Quite an easy recipe to make and its delicious.


1kg mutton


15 dried red chillies – soaked in water for 20 mins

1.5 tsp coriander powder

1tsp turmeric

1 onion for marinade paste

1 1/4 cup curd

1 cup ghee

3 chopped onions

3 cups warm water

2 tbsp ginger garlic paste

1/4 cup chopped coriander

1. Clean and wash the mutton and leave in collander to drain.

2. Grind 1 onion, chillies, coriander powder, turmeric, salt to a paste.

3. Mix it with the curd and marinate the mutton for 2 hrs.

4. Heat ghee in a pressure cooker, fry the onions till golden brown.

5. Add the mutton and fry it off well on medium to high heat. Once the mutton is fried and the masala starts seperating from ghee.

6. Add the ginger garlic paste and fry till the raw smell is gone.

7. Add the water and give a couple of whistles and cook on low flame for 15 mins or depends on how tender the meat is.

8. Once the whistle is off, open the lid, adjust water depending on consistency required, cook for 5 mins more and garnish with coriander. Serve with rice or roti.