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Fiery Indian Laal Maas

Name: Fiery Indian Laal Maas
Prep time: 67 min
Cook time: 200 min
Total time: 267 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 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; 12-15 Kashmiri red chilies, soaked in warm water; 1 tsp cumin seeds; 1 tsp coriander seeds; 2 tbsp water, as needed; 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; 2 tbsp fresh coriander leaves, chopped; 1 tsp Kasuri methi, crushed

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.

4.5(779 reviews)

·By Ethan Brooks·August 16, 2025

Fiery Indian Laal Maas — Main Course served and photographed from above

Prep

1 h 7 min

Cook

3 h 20 min

Difficulty

Advanced

Serves

Ingredients

Servings

For the Lamb Marinade

For the Chili Paste

For the Curry Base

For the Finish

Nutrition

Per serving

Calories: 905 kcal
Protein: 64.75 g
Carbs: 10.25 g
Fat: 66.75 g
Fiber: 3 g

Whole recipe

Total

Calories: 3621 kcal
Protein: 259 g
Carbs: 41 g
Fat: 267 g
Fiber: 12 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 kg lamb cleaned and cut into pieces	2780	253	0	196	0
3 tbsp plain yogurt whisked	29	2	3	1	0
2 tbsp mustard oil	248	0	0	28	0
1 tbsp ginger-garlic paste	10	0	2	0	0
Salt to taste	0	0	0	0	0
12-15 Kashmiri red chilies soaked in warm water	30	2	5	0	2
1 tsp cumin seeds	8	0	1	0	1
1 tsp coriander seeds	5	0	1	0	1
2 tbsp water as needed	0	0	0	0	0
3 tbsp desi ghee	375	0	0	42	0
2 large onions finely chopped	88	2	20	0	3
1 tsp turmeric powder	9	0	1	0	1
2 tsp garam masala	16	0	3	0	2
3 green cardamom pods slightly crushed	5	0	1	0	0
3 cloves	6	0	1	0	1
1 cinnamon stick	6	0	2	0	1
2 tbsp fresh coriander leaves chopped	1	0	0	0	0
1 tsp Kasuri methi crushed	5	0	1	0	1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Lamb

1
Combine Lamb and Marinade
In a bowl, combine the lamb pieces with yogurt, mustard oil, and ginger-garlic paste.
2
Season with Salt
Add salt and mix well to coat the lamb evenly.
3
Refrigerate
Cover and refrigerate for 1 hour.

Preparing the Chili Paste

1
Drain and Blend Chilies
Drain the soaked red chilies and transfer to a blender.
2
Add Spices
Add cumin seeds and coriander seeds to the blender.
3
Form a Smooth Paste
Blend into a smooth paste, adding water as needed.
Tip: 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.

How to Make Fiery Indian Laal Maas

Total time: 4 h 27 min · Yields 4 servings

1
Searing the Lamb
Heat the ghee in a large pot over high heat and sear the marinated lamb until browned. Remove and set aside.
2
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.
3
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.