PESHAQ's Original Laal Maas Masala Paste (Raw, Not Curry Paste) | 2 Sachets – Serves 4–6

Laal Maas, a fiery meat curry from the royal kitchens of Rajasthan, is more than just a dish — it’s a legacy of valor, rugged terrains, and bold flavors. With roots in the warrior culture of the Rajputs, this deep-red mutton curry was traditionally prepared after a successful hunt, using game meat and a potent blend of local spices to mask its strong flavor.

What makes Laal Maas iconic is its unapologetic heat — derived from the fiery chillies native to Rajasthan — and the generous use of ghee, garlic, and whole spices. Cooked slowly over a low flame, the dish develops a smoky depth and rich texture, often enjoyed with bajra rotis or steaming rice.

Originally a rustic preparation meant to satisfy the appetite of warriors, Laal Maas has evolved over centuries to become a royal staple in Rajasthani feasts. It remains a bold expression of the desert state’s culinary identity — intense, earthy, and unforgettable.

Mustard Oil, Red Chili, Black Pepper, Coriander, Black Salt, Clove, Cumin, Cardamom, Black Cardamom

Step 1:

Saute 2 chopped onions in 3 tbsp oil until Brown in your Kadai, then add 2 tbsp ginger-garlic paste cook for 2 mins until brown

Step 2:

Add 500g protein and stir fry for about 5-7 minutes

Step 3:

Empty 1 Laal Maas Spice packet into the pan and saute until the masala and the protein is cooked. Add Salt to taste.