Rajasthani’s Laal Maas steals the show on MasterChef Australia. Try this recipe!

The latest season of popular reality show MasterChef Australia: Fans And Favorites aired earlier this week. The first episode of the show features the contestant preparing dishes steeped in history from around the world. Celebrity chef Sarah Todd, one of the season’s 24 contestants, chose to prepare a traditional Rajasthani dish for the episode. Inspired by her last trip to Rajasthan, Sarah recreated the popular lamb curry dish, Laal Maas, and served it with bajre ki roti and pickled mustard seeds.

The rich flavors of the dish impressed the judges and Sarah later posted a clip from the episode on her social media pages.

An authentic Rajasthani dish, Laal Maas is made from surprisingly simple ingredients. While you would expect to use a variety of spices to make an Indian curry dish, the recipe for Laal Maas originally includes red chillies, salt, ghee, curd (optional), and meat lamb, of course!

If you want to treat yourself to the recreation of the Laal Maas recipe, we are here to help:


– Mutton cut into 1 inch pieces – 750 grams

– Soaked Kashmiri red chillies – 6-8

-Yogurt – ½ cup

-Cumin powder – 2 teaspoons

– Coriander powder – 2 teaspoons

– Turmeric powder – ¼ tsp

-Ginger-garlic paste – 6 tbsp

-Black cardamoms – 2

-Green cardamoms – 3-4

-Cinnamon – 1 inch stick

-Clove – 3-4

– Bay leaf – 1

– Finely chopped onions – 4 medium

– Garam masala powder – ½ tsp

-Salt to taste

-Sprig of cilantro for garnish

– Lemon wedges for garnish

-Charcoal – 2-3 pieces

How to do

-Before you start cooking, grind the soaked red chillies into a fine paste using a blender

-Take a large bowl to marinate the mutton in a mixture of curd, coriander powder, turmeric powder, a tablespoon of ginger-garlic paste and red pepper paste.

-Heat ghee in a pressure cooker and add black cardamom, green cardamoms, cinnamon, cloves and bay leaf and sauté until fragrant.

-Add the chopped onion and sauté until golden brown

-Add the marinated mutton to the baking dish and sauté over high heat for two to four minutes

-Add enough water to submerge the piece of mutton followed by salt.

-Cover pressure lid and cook for seven to eight whistles.

-When done, remove the pressure cooker from the heat and wait for the pressure to release before opening the lid.

-Light the charcoal and place it in a small metal bowl and place the bowl in the center of the cookers.

-Add two to three cloves to the charcoal and drizzle a few drops of ghee on it before quickly covering the lid to let the dish absorb the fragrance.

-Transfer the curry to a serving bowl and garnish with coriander leaves.

Enjoy your Laal Maas curry!

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