Prepare to embark on a fiery culinary journey that will transport your taste buds straight to the royal kitchens of Rajasthan! Laal Maas, the legendary spicy lamb curry, is not just a dish - it's a bold statement of flavor that promises to set your dining table ablaze with its intense, mouth-watering heat. This authentic Indian recipe is a testament to the rich culinary heritage of Rajasthan, where every bite tells a story of tradition, passion, and uncompromising spice. If you're ready to challenge your taste buds and impress your dinner guests with a truly spectacular dish, you've come to the right place!
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 kg lamb, cut into pieces
- 2 tablespoons mustard oil
- 2 onions, finely chopped
- 4-5 dried red chilies
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 1 cup yogurt
- Salt to taste
- Fresh coriander for garnish
Instructions
- Start by preparing the ingredients. Cut the lamb into bite-sized pieces and set aside. Finely chop the onions and keep them ready. Measure out the mustard oil, dried red chilies, ginger-garlic paste, turmeric powder, red chili powder, yogurt, and salt.
- In a heavy-bottomed pot or a pressure cooker, heat the mustard oil over medium heat. Allow the oil to become hot, but not smoking.
- Add the finely chopped onions to the hot oil and sauté them until they turn golden brown. This should take about 8-10 minutes. Stir occasionally to ensure even cooking and prevent burning.
- Once the onions are golden, add the dried red chilies and sauté for an additional minute to release their flavors into the oil.
- Next, add the ginger-garlic paste to the pot and cook for 2-3 minutes until the raw smell disappears, stirring continuously to avoid sticking.
- Sprinkle in the turmeric powder and red chili powder, mixing well to combine all the spices with the onion mixture. Cook for another minute to enhance the flavors.
- Add the lamb pieces to the pot, ensuring they are well coated with the spice mixture. Sauté the lamb for about 5-7 minutes until it starts to brown on all sides.
- Reduce the heat to low and add the yogurt to the pot. Mix thoroughly to incorporate the yogurt with the lamb and spices. This will create a rich and creamy base for the curry.
- Add salt to taste and mix well. If using a pressure cooker, close the lid and cook for about 20-25 minutes on medium heat. If using a regular pot, add about 1-2 cups of water, cover, and simmer for 1-
- 5 hours, stirring occasionally until the lamb is tender and the flavors meld together.
- Once cooked, check the seasoning and adjust salt or spices as needed. The curry should be thick and rich, with the lamb tender and flavorful.
- Garnish with fresh coriander leaves before serving. Laal Maas is best enjoyed with steamed rice or Indian bread like naan or roti.
Tips
- Choose the right cut of lamb: Use tender cuts like shoulder or leg for the most succulent results.
- Don't rush the onion caramelization: Take your time to brown the onions slowly, as this builds a deep flavor foundation for the curry.
- Use fresh whole spices when possible: Whole dried red chilies and freshly ground spices will elevate the dish's authenticity.
- Control the heat: Adjust the number of red chilies based on your spice tolerance, but remember that Laal Maas is traditionally very spicy.
- Use mustard oil for authentic flavor: If unavailable, you can substitute with vegetable oil, but mustard oil adds a unique taste.
- Let the curry rest: Allow the curry to sit for 15-20 minutes after cooking to let the flavors fully develop and integrate.
- Serve with cooling accompaniments: Pair with raita, plain yogurt, or cooling cucumber salad to balance the intense heat.
Nutrition Facts
Calories: 728kcal
Carbohydrates: 11g
Protein: 52g
Fat: 56g
Saturated Fat: 25g
Cholesterol: 150mg
