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Laal Maas (Rajasthani Lamb Curry)
Laal Maas (Rajasthani Lamb Curry) is a traditional Indian recipe (from Rajasthan) for a classic lamb (originally mutton) curry in a bright red gravy flavoured with laal maas spice paste. The full recipe is presented here and I hope you enjoy this classic Indian version of: Rajasthani Lamb Curry (Laal Maas).
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Additional Time:
(+marinating)
Serves:
6
Rating: 
Tags : CurryChilli RecipesSpice RecipesLamb RecipesIndian Recipes
This is a classic recipe from Udaipur in Rajasthan, India. Typically it’s made with mutton (goat meat) but here it’s adapted to be cooked with lamb.
Ingredients:
8 garlic cloves, crushed, peeled and coarsely chopped
5cm piece of ginger, coarsely chopped
750g lamb shoulder, excess fat trimmed, cut into bite-sized pieces (reserve any bones to flavour the gravy)
1½ tsp Kashmiri chilli powder
10 whole dried Kashmiri chillies, soaked in 400ml of warm water
8 tbsp vegetable oil
4 onion, thinly sliced
chapattis or naans, to accompany
For the Laal Maas:
3 tbsp ghee (clarified butter)
3 whole dried red kashmiri chillies
3 bay leaves
2cm piece ginger, cut into slivers
1 tbsp tomato purée
600ml lamb stock, good vegetable stock or water
½ tsp garam masala
coriander, chopped, to serve
Method:
In a food processor blend the garlic, ginger and 2-3 tbsp of water to a smooth paste. Put 1 tbsp of this in a large mixing bowl with the lamb and chilli powder. Mix and set aside to marinate for 2-3 hours (or overnight in the fridge).
Blend the whole chillies to a paste with 3 tbsp of their soaking liquid.
Heat the oil in a large frying pan (or wok) over a medium heat. Add the onions and fry for 45-50 minutes stirring often, until the onions brown evenly. Drain in a sieve and set aside.
Heat the ghee in a large heavy-based pan over a medium heat. Fry the whole dried chillies and bay leaves for a few seconds, then add the cooked onions and stir-fry for a minute. Add the lamb and cook for 6-8 minutes, stirring well and scraping the bottom of the pan as you go. Add the ginger slivers and the remaining garlic-ginger paste, along with the kashmiri chilli paste, and fry for a couple of minutes. Add the stock or water, season and add the lamb bones, if using. Simmer, uncovered, for 30 minutes.
Add the tomato purée and simmer for a further 40-45 minutes over a medium heat with a lid on, stirring halfway through, until the sauce is rich and glossy and coats the lamb. Turn off the heat then stir in the garam masala and finish with coriander sprinkled over. Serve with chapattis or naans for soaking up the gravy.
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