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Laal Maas (Spicy Red Lamb Shank Curry)
Laal Maas (Spicy Red Lamb Shank Curry) is a traditional Indian recipe for a curry of lamb shanks in a spiced passata and yoghurt base coloured red with Kashmiri chillies. The full recipe is presented here and I hope you enjoy this classic Indian version of: Spicy Red Lamb Shank Curry (Laal Maas).
prep time
30 minutes
cook time
215 minutes
Total Time:
245 minutes
Additional Time:
(+60 minutes marinating)
Serves:
5–6
Rating: 
Tags : CurrySpice RecipesLamb RecipesMilk RecipesIndian Recipes
This is a classic North Indian curry of lamb shanks cooked slowly in an aromatically spiced tomato base that's coloured red with Kashmiri chillies (hence the name 'laal', which means red).
Ingredients:
60g dried Kashmiri chillies
6 tbsp ginger-garlic paste
4 garlic cloves, coarsely chopped
150g natural yoghurt
2 tsp sea salt
4 lamb shanks (about 1.6kg total)
60g ghee
1 bay leaf
1 cinnamon stick
12 whole cloves
2 onions, chopped
2 tbsp ground coriander
4 tsp ground cumin
200ml passata (sieved tomatoes)
cooked pilau rice and naan breads, to serve
Method:
Boil the red Kashmiri chillies in 60ml water for 2-3 minutes until almost all the water has evaporated then process to a paste. In a bowl, mix ½ the resultant chilli paste with ½ the ginger-garlic paste, 75g yoghurt and the sea salt. Coat the lamb shanks with the spiced yogurt then set aside in the refrigerator to marinate for 1 hour.
Heat the ghee in a large cast iron casserole or heavy-based, lidded, pan then stir in the bay leaf, cinnamon stick and cloves. Add the onions and chopped garlic and cook gently for 15 minutes until golden brown. Add the lamb and cook for 8-10 minutes over a medium-high heat, turning to brown the meat evenly on all sides.
Stir in the remaining 75g yogurt, chilli paste and remaining ginger-garlic pastes, plus the coriander and cumin and any left-over marinade. Cook for 3-4 minutes, until the spices are fragrant then add 400ml hot water and bring everything to a boil.
Reduce to a very low heat, cover and gently simmer the lamb for 3 hours, turning the meat over occasionally to ensure it cooks evenly. Add the passata and simmer for 1 hour more until the meat is almost falling off the bone. Season to taste then serve (warning your guests about the whole aromatics) accompanied by the pilau rice and naan breads, plus some raita, if like.
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