Laal Mass Fiery Lamb Curry
Dive into the bold and aromatic flavors of Laal Maas, an iconic fiery lamb curry hailing from the royal kitchens of Rajasthan. This dish is a celebration of spice and heat, featuring tender, bone-in lamb simmered to perfection in a rich, crimson gravy made with Kashmiri red chilies, garlic, and earthy Indian spices. Marinated in tangy yogurt and infused with the smoky depth of mustard oil, every bite bursts with authenticity and depth. Perfectly balanced with subtle hints of cinnamon, cardamom, and cloves, this slow-cooked masterpiece is a must-try for spice lovers. Garnish with fresh coriander and serve this sumptuous curry with naan or steamed rice for a truly unforgettable Indian dining experience. Keywords: Laal Maas recipe, fiery lamb curry, Rajasthani lamb curry, Indian dinner recipes, spicy lamb curry.
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Recipe Information
Ingredients
- 1 kg Lamb (bone-in, shoulder or leg)
- 4 tbsp Mustard oil
- 12 pieces Dried Kashmiri red chilies
- 10 pieces Garlic cloves
- 1 cup Yogurt (whisked)
- 3 large Onions (thinly sliced)
- 1 piece Cinnamon stick
- 5 pieces Green cardamom pods
- 5 pieces Cloves
- 2 pieces Bay leaves
- 2 tsp Coriander powder
- 0.5 tsp Turmeric powder
- 2 tsp Red chili powder
- 1 tsp Peppercorns
- 2 tsp Salt
- 2 tbsp Lemon juice
- 2.5 cups Water
- 2 tbsp Fresh coriander leaves (for garnish)
Instructions
Begin by soaking the dried Kashmiri red chilies in warm water for 15 minutes. Once softened, blend them into a smooth paste with 4 garlic cloves and a little water. Set this chili-garlic paste aside.
In a large bowl, marinate the lamb with lemon juice, turmeric powder, 1 teaspoon of salt, and half of the whisked yogurt. Let it rest for at least 30 minutes (or overnight for deeper flavor).
Heat mustard oil in a heavy-bottomed pan or Dutch oven until it starts to smoke slightly. Reduce the heat to medium, and add the cinnamon stick, green cardamom pods, cloves, bay leaves, and peppercorns. Sauté for about 30 seconds until aromatic.
Add the sliced onions, and cook over medium heat until golden brown (about 15-20 minutes). Stir occasionally to avoid burning.
Add the prepared chili-garlic paste to the pan and cook for 3-4 minutes until the oil starts to separate.
Add the marinated lamb, and sear on medium-high heat for 6-7 minutes until the meat is browned evenly.
Stir in the remaining whisked yogurt, coriander powder, red chili powder, and the remaining salt. Mix well to coat the lamb with the spices.
Pour in the water, bring it to a gentle boil, then reduce the heat. Cover the pan and let the curry simmer for 90 minutes, stirring occasionally, until the lamb is tender and the sauce thickens.
Taste and adjust seasoning if necessary. Garnish with fresh coriander leaves and serve hot with naan or steamed rice.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 25.7 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 8.0 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 212 mg | 16% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1211 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
