Smoky Spiced Rajasthani Lamb Curry — Laal Maas
A celebratory Rajasthani lamb curry built on mathania chillies and yogurt, slow-cooked over a smoky ghee base for a fiery royal-table classic served with dhungar smoking finish.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 16 mathania chillies in 200ml hot water 20 minutes; drain and reserve liquid. Blend chillies with 2 tsp kashmiri chilli powder, 3 tsp coriander, 2 tsp cumin, 1 tsp turmeric, and 1/2 cup soaking liquid into smooth thick paste. Whisk 1/2 cup yogurt smooth. Slice 2 medium onions thin, mince ginger-garlic paste (3 tbsp), slice 12 garlic cloves thin. Lightly crush cardamom pods, cinnamon, bay leaves, cloves. Cut 560g lamb shoulder into 2-inch pieces.
Sear
Heat 3 tbsp ghee in large heavy saucepan over medium-high heat. Add green cardamom, black cardamom, cinnamon, cloves, bay leaves; sizzle 30 seconds until aromatic. Add lamb pieces, sear 6–7 minutes turning often, until deeply browned all over. Remove and set aside.
Saute
Lower heat to medium. Add sliced onions, cook 10 minutes stirring often until deep golden brown. Add ginger-garlic paste and sliced garlic, cook 90 seconds on medium until raw smell fades and garlic turns light golden.
Build
Reduce heat to low. Whisk yogurt with chilli-spice paste in a bowl. Add mixture to pan 1 tablespoon at a time, stirring constantly 3 minutes to prevent splitting. Return lamb with juices, add 1.5 tsp salt and 500ml hot water. Stir, cover, simmer on low 35 minutes stirring once until fork-tender and gravy turns deep red.
Reduce
Uncover, cook 4 minutes on medium to thicken slightly—gravy should cling to meat glossy and red. Stir in 1.5 tsp garam masala. Remove from heat. Heat 2 small pieces charcoal over gas flame 4 minutes turning until glowing red. Place hot charcoal in heatproof bowl, set in curry centre. Pour 1 tsp ghee over charcoal—smoke will rise. Cover tightly 3 minutes, remove bowl and discard charcoal.
Plate
Garnish curry with fresh coriander and julienned ginger. Serve with bajra roti, missi roti, or basmati rice, alongside cucumber-mint raita, sliced raw onion, garlic pickle, lemon wedges, and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.