Laal Maas (Red Meat Curry)
Laal Maas is a fiery Rajasthani lamb curry known for its vibrant red color and rich, spicy flavor. This traditional dish features tender lamb slow-cooked in a robust gravy of yogurt, garlic, and a blend of intense red chilies.
An original recipe by Forkin
- Total time
- 2 hr
- Serves
- 4
- Difficulty
- Hard
- Per serving
- 758 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 700 glamb, cut into 1-inch (2.5 cm) pieces
- 4 tbspghee
- 2 pcsyellow onion, finely chopped
- 10 clovegarlic, minced
- 2 tbspginger, grated
- 3 tbspkashmiri red chili powder
- 1 tbspcoriander powder
- 1 tspcumin powder
- 0.5 tspturmeric powder
- 2 pcsblack cardamom
- 4 pcsgreen cardamom
- 1 pcscinnamon stick, 1-inch (2.5 cm) piece
- 4 pcsclove
- 1 pcsbay leaf
- 1 cupyogurt, plain, full-fat, whisked
- 1 cupwater, warm
- 1 tspsalt
- 1 tspgaram masala
garnish
- 2 tbspfresh cilantro, chopped(optional)
Equipment
measuring cups · measuring spoons · whisk · cutting board · knife · heavy-bottomed pot
The method
Step by step
- 1
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
About 2 min
- 2
Add the black cardamom, green cardamom, cinnamon stick, cloves, and bay leaf to the hot ghee and sauté for 30 seconds until fragrant.
About 1 min
- 3
Add the chopped yellow onion and cook until golden brown, about 8-10 minutes.
About 9 min
Cook’s note: Stir frequently to ensure even browning.
- 4
Stir in the minced garlic and grated ginger and cook for 2 minutes until their raw aroma disappears.
About 2 min
- 5
Add the kashmiri red chili powder, coriander powder, cumin powder, and turmeric powder. Cook for 1 minute, stirring constantly.
About 1 min
Cook’s note: Add a splash of water if the spices start to stick.
- 6
Add the lamb pieces to the pot and sear on all sides until browned, about 5-7 minutes.
About 6 min
Cook’s note: Browning the lamb adds depth of flavor.
- 7
Reduce the heat to low. Gradually stir in the whisked yogurt, one tablespoon at a time, continuously stirring to prevent curdling.
About 5 min
Cook’s note: Ensure the heat is very low and stir constantly to incorporate the yogurt smoothly.
- 8
Once all the yogurt is incorporated, increase the heat to medium-low and bring the mixture to a gentle simmer.
About 3 min
- 9
Pour in the warm water and salt. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 60-75 minutes, or until the lamb is very tender.
About 1 hr 15 min
Cook’s note: Check occasionally and stir to prevent sticking. Add more warm water if the curry becomes too dry.
- 10
Once the lamb is tender, stir in the garam masala and cook for another 5 minutes, uncovered.
About 5 min
- 11
Taste and adjust seasoning if necessary.
- 12
Garnish with fresh cilantro before serving.
Per serving
Nutrition
- Calories
- 757.5kcal
- Protein
- 35.6g
- Carbs
- 22.7g
- Fat
- 59.3g
- Fibre
- 7.6g
- Sugar
- 6.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Laal Maas in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed, until heated through.
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