Fiery Indian Laal Maas

Name: Fiery Indian Laal Maas
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 kg lamb; 3 tbsp plain yogurt; 2 tbsp mustard oil; 1 tbsp ginger-garlic paste; Salt to taste; 12-15 Kashmiri red chilies; 1 tsp cumin seeds; 1 tsp coriander seeds; 2 tbsp water; 3 tbsp desi ghee; 2 large onions; 1 tsp turmeric powder; 2 tsp garam masala; 3 green cardamom pods; 3 cloves; 1 cinnamon stick; 2 tbsp fresh coriander leaves; 1 tsp Kasuri methi

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

1 kg lamb

cleaned and cut into pieces

3 tbsp plain yogurt

whisked

2 tbsp mustard oil

1 tbsp ginger-garlic paste

Salt to taste

For the Chili Paste

12-15 Kashmiri red chilies

soaked in warm water

1 tsp cumin seeds

1 tsp coriander seeds

2 tbsp water

as needed

For the Curry Base

3 tbsp desi ghee

2 large onions

finely chopped

1 tsp turmeric powder

2 tsp garam masala

3 green cardamom pods

slightly crushed

3 cloves

1 cinnamon stick

For the Finish

2 tbsp fresh coriander leaves

chopped

1 tsp Kasuri methi

crushed

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