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Rajwadi Laal Maas Recipe | Madhu Savara’s Royal Rajasthani Curry
Rajwadi Laal Maas in white Bowl

Rajwadi Laal Maas by Madhu Savara: A Royal Flame on Your Plate

Step into the fiery heart of Indian royal cuisine with Madhu Savara’s Signature Rajwadi Laal Maas — a bold, soul-warming dish that carries the legacy of Rajputana mutton recipes. This traditional Rajasthani mutton curry, slow-cooked in ghee and infused with the heat of dry red chillies, is a celebration of spice, depth, and royal indulgence.

Inspired by the regal kitchens of Rajasthan, this authentic Laal Maas brings together the richness of Marwari meat dishes with the finesse of spicy Indian mutton curries, offering a dish that’s as fiery as it is unforgettable. With every bite of this fiery red meat curry, experience the taste of a slow-cooked Laal Maas that honours both tradition and craft — a dish truly deserving of its name, Rajwadi Laal Maas.

Servings

4 portions

Preparation Time:

30 minutes

Cooking Time:

1 hour 45 minutes

Calories

530

Ingredients

(Standardised Measurements)

  • Mutton (bone-in, curry cut): 1 kg
  • Mustard oil: 3 tbsp
  • Ghee: 2 tbsp
  • Mathania red chillies (dry): 12-15, soaked and ground to a paste
  • Garlic paste: 2 tbsp
  • Ginger paste: 1 tbsp
  • Yoghurt (thick, whisked): 200 g
  • Onions (finely sliced): 2 medium
  • Cumin seeds: 1 tsp
  • Green cardamom: 3 pods
  • Black cardamom: 1 pod
  • Cloves: 4-5
  • Cinnamon: 1-inch stick
  • Salt: to taste
  • Warm water: as needed

Equipment Needed

  • Heavy-bottomed kadai or Dutch oven
  • Stone mortar or grinder
  • Mixing bowls
  • Ladle and spatula
  • Measuring spoons

Nutrition Information

(Per Serving)

  • Calories: 530 kcal

  • Protein: 36 g

  • Carbohydrates: 3 g

  • Total Fat: 41 g

    • Saturated Fat: 16 g

    • Monounsaturated Fat: 18 g

    • Polyunsaturated Fat: 4 g

  • Cholesterol: 110 mg

  • Dietary Fiber: 1.2 g

  • Sugars: 1.5 g

  • Sodium: 780 mg

  • Potassium: 440 mg

  • Calcium: 130 mg

  • Iron: 4.2 mg

  • Vitamin A: 320 IU

  • Vitamin C: 14 mg

  • Vitamin B12: 2.1 µg

  • Zinc: 7.5 mg

  • Magnesium: 38 mg

Step by Step Instructions

  1. Soak and Prepare Chilli Paste:
    • Soak Mathania chillies in warm water for 20 minutes.
    • Grind into a fine paste with minimal water.
  2. Marinate Mutton:
    • Mix mutton with garlic paste, yoghurt, and half the chilli paste.
    • Refrigerate for 2 hours minimum.
  3. Cook the Base:
    • Heat mustard oil and ghee in your kadai until smoking.
    • Add whole spices: cumin, cardamom, cloves, cinnamon.
    • Sauté for 20 seconds, then add onions. Cook until golden.
  4. Add Mutton:
    • Introduce marinated mutton. Sear on high flame for 6-7 minutes.
    • Add the remaining chilli paste and ginger paste.
    • Cook uncovered for 10 minutes, stirring constantly.
  5. Slow Cook:
    • Add 1 cup warm water. Cover and cook on low heat for 90 minutes.
    • Stir occasionally. Add water if needed.
    • When oil separates and mutton is fork-tender, it’s ready.

Tips and Variations

  • Substitute Kashmiri chillies if Mathania are unavailable.
  • For smokiness, add a burnt coal dhungar before serving.
  • Avoid tomatoes or cream. This dish relies on chillies and yoghurt.
  • Rest for 15 minutes before serving to enhance flavours.

Allergen Information

  • Dairy (yoghurt, ghee)
  • Mustard (oil)
Other Essentials

Serving Suggestions

  • Serve with bajra rotis or jeera rice.
  • Sliced raw onions and fresh lime heighten the experience.
  • Pair with a full-bodied red wine or traditional buttermilk.

Storage Instructions

  • Refrigerate in an airtight container for 3 days.
  • Can be frozen for 2 weeks. Reheat slowly on the stovetop.

Conclusion

Rajwadi Laal Maas is more than just a fiery mutton curry—it is a living memory of Rajasthan’s royal kitchens, the valour of its kings, and the dedication of generations of cooks. Whether you’re an adventurous foodie or a nostalgic Rajasthani, this dish deserves a place on your table and in your culinary heritage.

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