Fiery Indian Laal Maas
Authentic Rajasthani Style
A traditional fiery lamb curry from Rajasthan, Laal Maas is known for its bright red color and intense flavors from an array of spices combined with red chili paste.
- 3 h 20 min
- 4
- Advanced
Ingredients
For the Lamb Marinade
For the Chili Paste
For the Curry Base
For the Finish
Preparation
Marinating the Lamb
Combine Lamb and Marinade
In a bowl, combine the lamb pieces with yogurt, mustard oil, and ginger-garlic paste.
Season with Salt
Add salt and mix well to coat the lamb evenly.
Refrigerate
Cover and refrigerate for 1 hour.
Preparing the Chili Paste
Drain and Blend Chilies
Drain the soaked red chilies and transfer to a blender.
Add Spices
Add cumin seeds and coriander seeds to the blender.
Form a Smooth Paste
Blend into a smooth paste, adding water as needed.
Important: Make sure your chili paste is smooth—any chunkiness can alter the texture of the curry. Pro Tip: Use a spice grinder for a finer consistency.
Cooking Process
Searing the Lamb
Heat the ghee in a large pot over high heat and sear the marinated lamb until browned. Remove and set aside.
Cooking the Curry
In the same pot, add onions and cook until golden brown. Stir in the chili paste, turmeric, garam masala, cardamom, cloves, and cinnamon stick. Sauté until the oil starts separating.
Final Simmer
Return the lamb to the pot, add enough water to cover, and simmer for 1.5 to 2 hours until the lamb is tender. Adjust salt and spices as needed.
Plating & Serving
Fiery Indian Laal Maas
Fiery Indian Laal Maas
Plating & Serving
Serve Laal Maas in a deep curry bowl, garnish with fresh coriander leaves, and accompany with warm naan or steamed rice.