Medium2 hours
Where it comes from
Laal Maas is a classic from the royal kitchens of Rajasthan's Marwar region, famed for its robust and spicy meat preparations.
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On the Palate
What goes into it
How it's made
- 1
Marinate mutton in yogurt and spices including Kashmiri chili.
- 2
Heat mustard oil and fry garlic, onion, and ginger until aromatic.
- 3
Add marinated mutton and cook on high heat until browned.
- 4
Simmer with water until the mutton is tender and the gravy thickens.
- 5
Serve hot, garnished with fresh coriander leaves.
