Rajasthani Laal Maas (Fiery Red Mutton Curry)
Why this recipe works
- Layered spice base: Browning the goat, cooking the onions until deep golden and frying the chilli paste gives the gravy depth rather than raw heat.
- Slow simmer for tenderness: Bone-in goat benefits from gentle cooking, which softens the meat and enriches the sauce as it simmers.
- Recognisable heat and colour: A paste made from soaked dried red chillies gives laal maas its signature fiery character and deep red finish.
Get the most out of this recipe
Adjust the heat
- For less heat: Use milder dried red chillies where possible and remove some seeds before blending the chilli paste.
- For a hotter curry: Choose hotter dried chillies and cook the paste thoroughly so the heat tastes rounded rather than harsh.
- Balance the chilli: Serve with plain rice, flatbreads or a cooling yogurt-based side to soften the intensity without changing the curry.
Timing notes
- Short marinade: The yogurt and spice coating rests while the chillies soften, giving the meat seasoning time before browning.
- Most time is simmering: The active cooking is front-loaded; after the masala is built, the curry mainly needs a low, steady simmer.
- Good the next day: The sauce deepens after resting, making this curry well suited to cooking ahead and reheating gently.
Ingredient notes
- Use bone-in goat if available: Bone-in pieces add body and savoury depth to the gravy during the long simmer.
- Choose chillies by heat level: Dried red chillies vary widely, so select a variety that gives the colour and spice level you want.
- Ghee adds richness: Ghee helps carry the spices and gives the finished sauce a fuller, more rounded flavour.
Common mistakes
- Do not boil hard: Once the yogurt is in the pot, keep the curry at a gentle simmer to reduce the risk of the sauce splitting.
- Do not rush the onions: Deep golden onions give the gravy sweetness and depth; pale onions will leave the sauce flatter.
- Watch the gravy level: If the curry thickens before the goat is tender, add a small splash of water and continue simmering gently.
Equipment you'll need
Ingredients
Instructions
- Cut the goat leg into bite-size pieces, keeping any bone for flavour. In a bowl, mix the yogurt with 1 tsp fine sea salt, ground cumin and ground coriander, then coat the goat well. Set aside for 20 minutes while you prepare the rest.
- Meanwhile, cover the dried red chili with boiling water from the kettle and leave to soften for 15 minutes. Drain, then blend with a splash of the measured water to a smooth paste. Roughly chop the onion, garlic and ginger, and dice the tomato.
- Heat the ghee in a dutch oven over medium-high heat. Add the goat (scrape in any spiced yogurt) and brown well for 8 to 10 minutes, turning so it colours on all sides. Transfer the goat to a plate.
- Lower the heat to medium and add the onion to the same pot, stirring to pick up the browned bits. Cook for 10 to 12 minutes until deep golden. Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add the tomato and cook for 5 to 7 minutes until it breaks down and the ghee begins to separate at the edges. Stir in the red chilli paste and cook for 2 minutes to take the raw edge off. Season with the remaining fine sea salt.
- Return the goat to the pot and pour in the water, stirring well. Bring to a gentle simmer, then cover and cook on low for 60 to 70 minutes, stirring occasionally, until the meat is tender and the gravy is thick and deep red. If it looks dry at any point, add a small splash of water and keep the simmer gentle.
- Stir in the garam masala and simmer uncovered for 3 to 5 minutes to finish the sauce. Roughly chop the fresh coriander and fold most through, saving a little for the top. Serve hot with the remaining coriander scattered over.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For a smoother, more restaurant-style gravy, blend the softened dried red chili paste very finely and cook it for a full 2 minutes before adding the water.
- Keep the simmer low once the yogurt has gone in; a hard boil can make the sauce split.
- If serving vulnerable groups, use pasteurised yogurt and ensure the goat is cooked until very tender and piping hot throughout.
Substitutions
- Replace ghee with unsalted butter for a similar richness, but keep the heat a touch lower to prevent it browning too quickly.
- Replace yogurt with crème fraîche for a slightly milder, creamier finish; add it with the garam masala and do not boil.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Freeze for up to 2 months; defrost overnight in the fridge and reheat gently in a saucepan with a splash of water until piping hot.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 2h (35min active)
- Difficulty: Medium
- Cuisine: Indian
-
Allergens:
Milk
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Korma Nawabi (Mughlai Chicken Curry)
Mughlai chicken korma with yoghurt, cashews and saffron
Chicken Chettinad Curry
South Indian chicken curry with toasted spices, pepper and coconut
Pork Vindaloo (Goan-Style Pork Curry)
Goan-style pork vindaloo with vinegar, garlic and spices
Thai Coconut Chickpea Curry
Coconut chickpea curry with spinach, lime and coriander
Pipián Rojo con Pollo (Mexican Chicken in Red Seed and Chilli Sauce)
Chicken in pipián rojo with toasted seeds and chilli
Bhuna Masala (Slow-Roasted Onion and Tomato Curry Base)
Slow-cooked onion and tomato masala with warming spices
Lasagna Bianca delle Feste (White Lasagne with Pork and Porcini)
White lasagne with béchamel, minced pork and porcini mushrooms
Quick Moroccan Vegetable Tagine-Style Stew
Vegetable tagine-style stew with chickpeas, tomatoes, carrots and apricots
Deconstructed Pierogi Bowl with Potato, Mushrooms and Bacon
Mashed potato bowl with mushrooms, bacon and sour cream
Psari Plaki (Baked Fish with Tomato and Potatoes)
Greek baked fish with tomato sauce, potatoes and onions
Rajas con Crema (Poblano Strips in Cream Sauce)
Roasted poblano strips simmered with sweetcorn and cream
Tortelloni al Burro e Salvia (Pasta with Butter and Sage)
Tortelloni tossed with butter, sage and Parmesan
Chicken Do Pyaza (Chicken Curry with Onions)
North Indian chicken curry with onions, tomatoes, spices and yoghurt
Egg Curry (Anda Masala)
Egg curry in a spiced tomato and onion gravy
Chole Bhature (Spiced Chickpea Curry with Fried Bread)
Spiced chickpea curry served with puffed fried bhature
Rajma Chawal (Red Kidney Bean Curry with Rice)
Red kidney bean curry in spiced tomato gravy with basmati rice
Lamb Seekh Kebabs with Mint Chutney
Grilled lamb seekh kebabs served with mint chutney
Tarka Dal with Crispy Fried Onions
Creamy tarka dal topped with crispy fried onions
You might also like
Thai Mango Sticky Rice Dessert Platter
Thai mango sticky rice platter with coconut sauce
Cantonese Black Pepper Beef Stir-Fry (Peppery Beef with Peppers and Onion)
Peppery beef stir-fry with green pepper, onion and glossy sauce
Feijão Preto (Brazilian Black Bean Soup with Smoked Pork)
Brazilian black bean soup with smoked pork and bay
Fårikål (Norwegian Lamb and Cabbage Stew)
Norwegian lamb and cabbage stew with whole peppercorns
Modern Pierogi Bowl (Potato, Quark and Bacon)
Pierogi-inspired potato and quark bowl topped with crisp bacon
Kaaskroketten (Belgian Cheese Croquettes)
Belgian cheese croquettes with cheddar béchamel and a crisp coating
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
