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This traditional Rajasthani dish can be made as hot as you like. It gets its color from the chillies used to cook it. Laal Maas is a very popular and spicy recipe.The ancient princely state of Rajasthan gave rise to a royal cuisine. The Rajas who went on hunting expeditions ate the meat or the fowl that they brought back. Even today, Rajasthani princely feasts flaunt meat cuisines that are incomparable. In contrast are the vegetarian Rajasthanis. Their food cooked in pure ghee is famous for it’s mouth- watering aroma.


500 gms lamb cut into 2″ cubes with or without bones

4 medium sized onions sliced very thin

1 cup`Curd

2 tsp red chili powder’

1/2 ts

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