Laal Maas
A fiery Rajasthani lamb curry made with red chilies, tomatoes, and warm spices. This traditional dish delivers bold heat and deep flavor in every bite.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 52g
Ingredients
- 1.5 kg lamb, cut into 1-inch cubes
- 8 whole dried red chilies
- 2 medium onions, finely sliced
- 3 medium tomatoes, chopped
- 2 tbsp ginger-garlic paste
- ½ cup yogurt
- 4 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp black peppercorns
- 3 whole cloves
- 2 whole bay leaves
- ½ tsp turmeric powder
- 1.5 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp salt
- 1 cup water
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Remove seeds from dried red chilies and soak in 0.25 cup warm water for 5 minutes. Blend into a smooth paste.
- 2
Toast cumin seeds, coriander seeds, peppercorns, cloves, and bay leaves in a dry skillet for 1 minute. Grind to a fine powder.
- 3
Pat lamb dry with paper towels and set aside.
- 4
Heat oil in a heavy-bottomed pot over medium-high heat. Add onions and cook for 5-6 minutes until golden brown.
- 5
Add ginger-garlic paste and cook for 1 minute until fragrant.
- 6
Add lamb pieces and cook for 5 minutes, stirring occasionally, until browned on all sides.
- 7
Stir in red chili paste, turmeric powder, red chili powder, and coriander powder. Cook for 2 minutes.
- 8
Add chopped tomatoes and cook for 3 minutes until they break down.
- 9
Whisk yogurt and add to the pot, stirring well to combine.
- 10
Add the ground spice mixture and salt. Stir well.
- 11
Pour in 1 cup water, bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes until lamb is tender and gravy thickens, stirring occasionally.
- 12
Taste and adjust salt and spice. Garnish with fresh cilantro and serve hot.
Tools you’ll need
- heavy-bottomed pot with lid
- large skillet
- cutting board
- chef's knife
- blender or spice grinder
- wooden spoon
- measuring spoons
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