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My Hari Mirch ka Maas

Updated: Oct 20, 2021

A Rajasthani delicacy spiced with Green Chillies, which is a refreshing little cousin of the rather more popular Laal Maas.

I used two types of Green chillies for my recipe, for a lack of name, I am calling them Long (less spicy) Green Chillies and Short (more spicy) Green Chillies; reference images below -


  • Mutton (shoulder/ raan) - 1 kg

  • Long Green Chillies - 250 g

  • Small Green Chillies : 4-5 (or as hot as you like it)

  • Onions (sliced) : 3 large

  • Yoghurt : 1 cup

  • Fresh Mint Leaves : 1 handful

  • Fresh Coriander Leaves : 2 handfuls

  • Desi Garlic : 10-12 cloves

  • Fresh Ginger : an inch cube

  • Lemon : Juice 1/2 a lemon

  • Cumin seeds : 1 regular spoonful

  • Whole Garam Masala : 1 regular spoonful

  • Powdered Garam Masala : 1 regular spoonful

  • Coriander Powder : 2 regular spoonfuls

  • Turmeric powder : 1/2 a spoon

  • Himalayan Pink Salt : to taste

  • Groundnut Oil : 1/3rd cup

  • Water : 1/2 litre


  • First, slice 4-5 of the long chillies and keep them aside, chop up rest of the chillies.

  • To make the marinade, put the chopped chillies, fresh mint, one handful of fresh coriander leaves, garlic, ginger and cumin seeds along with the lemon juice and some salt in a blender and make a fine paste.

  • Wash and clean your mutton. In a large bowl add the yoghurt and marinade blend, mix it well and coat the mutton pieces nicely in the mixture.

  • Refrigerate for 3-5 hours.

  • Warm up a handi (tapered vessel), add the groundnut oil, whole garam masala and thinly sliced onions to it.

  • Caramelise the onions slowly, on a low flame, till they turn soft and mushy of a caramel color.

  • Add the dry spice powders now - garam masala, turmeric powder, coriander powder and salt to taste. Throw in your sliced green chillies at this point.

  • Next, immediately add in your marinated mutton and cook on a medium to high flame for about 10 minutes, folding continuously so that the masala doesn't burn.

  • Reduce the flame back to sim again, pick out the mutton pieces and put them in a pressure cooked with the water, while the masala keeps cooking in the handi for another 10-15 min.

  • Pressure cook the mutton on low flame for about 30 min or till mutton is tender.

  • Add the mutton back to the masala in the handi and bring it all together by cooking it for 5 more minutes, while adjusting the salt and adding in a handful of freshly chopped coriander leaves.


Enjoy the Hari Mirch ka Maas nice and hot with roomali roti.

For more such recipes and healthy eating tips click here. Leave me a message to work with me on your specific health concerns and goals.

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