Rajasthani Laal Maans

Laal Maans is a meat curry originated from Rajasthan, India. This fiery mutton dish is prepared with a blend of yoghurt and red Mathania chillies. Depending on one's preference, the gravy can be made deliciously thick or thin. Since Laal Maas is also rich in garlic, it is the perfect dish to pair with warm chapatis.

Rajasthani Laal Maans

  • Preparation: 10 persons


  • 6 nos Small Onions (finely chopped) 
  • 6 nos Green Chillies (finely chopped)
  • 10 nos Red Chilies
  • 20g Whole Coriander Seeds
  • 20g Cumin Seeds
  • 200ml Mustard Oil
  • 10 cloves Garlic (finely chopped)
  • 1 pc Small Ginger (finely chopped)
  • 1kg Lamb (chopped into pieces with bones)
  • 50g Salt
  • 200g Kachri Powder (A variety of cucumber found in Rajasthan)
  • 3 pods Cardamom
  • 50g Black Pepper
  • 1 stick of Cinnamon


  1. Roast red chillies until fragrant then proceed to add Coriander and Cumin seeds. Grind into fine powder.
  2. Heat mustard oil in a pot and fry garlic and ginger until they turn slightly brown. Add in the lamb pieces.
  3. Add in salt, Kachri powder, chopped onions and mix well.
  4. Next include whole spices, cardamom, black pepper, cinnamon, red chilli powder into pot and stir well for 1 min.
  5. Add enough water to cover the lamb meat. Simmer until it’s cooked. 
  6. Remove all meat pieces from pot and strain the gravy.
  7. Add meat pieces back into the pot on low heat.
  8. Add around 1.5 cups of water and some coriander. Simmer and serve hot.