Laal maas is a spicy lamb curry from Rajasthan India that's sure to be a crowd favourite.
Prep Time1 hr
Cook Time3 hrs
Total Time4 hrs
laal maas curry paste
- 15 kashmiri chilies the dried ones
- 8 cloves garlic
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 2-3 tsp kashmiri chili powder
- 1 tbsp paprika
- 1 tsp turmeric
- 2 tsp kosher salt
- 2 tbsp neutral oil
- enough water to form a paste
- 2/3 cup plain yoghurt
- 2 tsp garam masala
- 1 tsp salt
- 3 lbs lamb shoulder cut into 1 inch chunks
- 4 cups onions finely chopped
- 6 tbsp neutral oil total
- 3 black cardamom
- 5 green cardamom
- 2 tbsp tomato paste
- the marinated lamb
- the laal maas curry paste
- 1 cup water
- 1/2 cup plain yoghurt
- 1/4 tsp salt
- 1-2 kashmiri chilies crushed
- 3 tbsp chopped cilantro
Make the laal maas curry paste
Seed and stem the dried ashmiri chilies. Just break them in half and give them a shake. A few seeds won't kill you.
Place the chilies in hot tap water and soak until rehydrated. This takes about 30 minutes.
Combine the rehydrated chilies along with the rest of the paste ingredients in a blender or food processor. Add a bit of water. Puree. Keep adding water until a paste forms. Really have at it. The skins from the chilies are pretty hard to break down.
Make the laal maas
Pre-heat your oven to 325F.
Pre-heat a dutch oven large enough to hold all the ingredients over medium heat. Add 4 tbsp of oil.
Add the black and green cardamom and cook for 20-30 seconds.
Add the onions and cook until they are well browned. Regulate the heat to prevent burning. Stir them often.
Push the onions to the side around the edges of the pot. Add the remaining two tbsp oil to the middle of the pot. Pour in the laal maas curry paste and fry until it darkens. This takes a couple minutes. Stir constantly and regulate the heat to avoid the paste burning. Watch your onions.
Once the curry paste has darkened slightly mix it in with the onions. Add the tomato paste. Cook the onion/paste mixture over medium low heat for 4-5 minutes.
Add the lamb and marinade. Stir to mix everything together. Cook about 5 minutes over medium low heat. Don't forget to give it stir every minute or so.
Add one cup of water. Stir to combine.
Cover and place the dutch oven in the 325F oven. Cook until the lamb is tender. This takes somewhere around 90 minutes to 2 hours. It depends on the size of the chunks. It's ready when it's ready.
Remove the pot from the oven. If the curry is a little thin simmer uncovered until you get the consistency you want. Spoon off the excess oil. But remember, there is flavour in that oil so leaving a bit behind is not the worst thing you can do...
Taste and adjust salt. Serve with spiced raita.
Serving: 6servings | Calories: 464kcal | Carbohydrates: 19g | Protein: 33g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 97mg | Sodium: 1448mg | Potassium: 844mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1335IU | Vitamin C: 11.5mg | Calcium: 139mg | Iron: 4.7mg