Main CourseDinner

Laal Maas (Red Meat Curry)

Name: Laal Maas (Red Meat Curry)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: indian
Ingredients: 700 g lamb cut into 1-inch pieces; 4 tbsp ghee; 2 pcs yellow onion finely chopped; 10 clove garlic minced; 2 tbsp ginger grated; 3 tbsp kashmiri red chili powder; 1 tbsp coriander powder; 1 tsp cumin powder; 0.5 tsp turmeric powder; 2 pcs black cardamom; 4 pcs green cardamom; 1 pcs cinnamon stick 1-inch piece; 4 pcs clove; 1 pcs bay leaf; 1 cup yogurt plain, full-fat, whisked; 1 cup water warm; 1 tsp salt; 1 tsp garam masala; 2 tbsp fresh cilantro chopped (optional)

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

700 glamb, cut into 1-inch 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 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

52%Score

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

Storage

Store leftover Laal Maas in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water if needed, until heated through.