Laal Maas Recipe | Rajasthani Cuisine | Trident Hotels Recipes


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Rajasthani Laal Maas Recipe


  • 1 Kilogram lamb (lamb pieces - boti and lamb shanks – nalli )
  • 400 grams sliced onions
  • 10 grams whole garam masala
  • 50 grams ginger garlic paste
  • 100 grams mathania chilly paste
  • 5 grams turmeric
  • 200 grams curd
  • 200 grams chopped tomatoes
  • 200 millilitre oil
  • 5 grams garam masala powder


  1. Wash and drain the lamb to remove excess water, marinate with salt and ginger garlic paste.
  2. Heat oil and add the whole spices, add sliced onions and cook till brown. Add the tomatoes and cook further for 20 minutes, till the masala releases oil.
  3. Add the dry powders and chilli paste.
  4. Add the lamb and sauté in masala for a good 20 minutes.
  5. Add the beaten curd and enough water to make gravy.
  6. Bring to a boil and then leave covered on simmer till the lamb is tender.
  7. Finish with garam masala powder and serve hot.

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