Recipe for Rajasthani Lal Maans with Mathania Chillies

Rajasthani Lal Maas

Experience the fiery soul of Rajasthan with this authentic Lal Maas recipe from Minitz. This legendary red mutton curry, perfected over generations, brings the bold flavors of royal Rajasthani cuisine to your home kitchen.

The Heritage Behind Lal Maas

Lal Maas is more than just a curry—it's a taste of Rajasthan's warrior heritage. This fiery dish was traditionally prepared by the Rajput warriors, who valued bold flavors and hearty meals. The distinctive red color comes from Mathania chillies, a prized variety grown in the arid lands near Jodhpur.

What makes this dish truly special is its slow cooking process. The meat simmers gently in pure desi ghee for hours, allowing the spices to penetrate every fiber. The final charcoal smoking technique, known as dhungar, adds an irresistible smoky aroma that transforms this curry into a masterpiece. At Minitz, we're passionate about preserving these time-honored cooking methods.

What You'll Need

Main Ingredients

• 1 kg mutton (medium pieces)

• 1 cup desi ghee

• ½ cup beaten curd

• Salt to taste

Spice Blend

• 2 tbsp garlic paste (heaped)

• ¼ tbsp ginger paste

• 7-10 Mathania chilli paste

• ¼ tbsp sugar

For Dhungar

• 1 small charcoal piece

• Onion peel

• 2 cloves

• 2 green cardamom

• ¾ tbsp ghee

Can't find Mathania chillies? Mix regular dry red chillies with Kashmiri red chillies for a similar heat and color profile. The Kashmiri variety adds the vibrant red hue while regular chillies bring the authentic heat.

Step-by-Step Cooking Process

Marinate Overnight

Combine mutton with ginger-garlic paste, Mathania chilli paste, beaten curd, and salt. Mix thoroughly, ensuring every piece is well-coated. Cover and refrigerate for at least 8 hours or overnight. This crucial step allows the spices to deeply penetrate the meat, ensuring tender, flavorful results.

Slow Cook in Ghee

Heat ghee gently in a heavy-bottom pan with tight-fitting lid—don't overheat. Place pan on a heavy griddle for even heat distribution. Add marinated mutton and cook on very low flame for 2-3 hours until ghee separates. Add warm water gradually to help meat cook until fork-tender. Patience is key here.

Balance & De-glaze

Once meat is tender, check seasoning and adjust salt if needed. Add sugar and a few drops of lemon juice to balance the flavors and de-glaze the pan. Continue cooking on low flame for another 5-7 minutes, allowing the flavors to meld perfectly. The curry should be thick and richly colored.

Dhungar Smoking

Create a small well in the center of the curry and place a small steel bowl. Add onion peel, cloves, and green cardamom to the bowl. Heat charcoal until red-hot, place in bowl, immediately pour ghee over it, and quickly cover with lid. Let smoke infuse for 20 minutes. This traditional technique adds an unforgettable smoky depth.

Serve & Savor

The Perfect Accompaniments

Garnish your Lal Maas with finely chopped coriander stems for a fresh contrast to the rich, spicy curry. This dish pairs beautifully with traditional Bajra Roti (pearl millet flatbread), which has a rustic, nutty flavor that complements the bold spices perfectly.

For a simpler option, serve with steamed basmati rice to let the curry's complex flavors shine through. A side of cooling raita and sliced onions helps balance the heat. This royal feast serves 6-8 people and tastes even better the next day as flavors continue to develop.

Pro tip from Minitz: Lal Maas freezes beautifully for up to 3 months. Make a large batch and enjoy this Rajasthani treasure whenever the craving strikes!

The Story of Jungli Maans & Lal Maans