Rajasthani Laal Maas

User Reviews

5.0

12 reviews
Excellent
  • Prep Time

    20 mins

  • Cook Time

    2 hrs

  • Total Time

    2 hrs 20 mins

  • Servings

    4

  • Calories

    364 kcal

  • Course

    Main Course

  • Cuisine

    Indian

Rajasthani Laal Maas

Rich, intense and glossy - this spicy curry from Rajasthan has everything you need and more from a curry.

I Made This!

Be the first!

Save this

Be the first!

Ingredients

Servings

Marinade

  • 1 onion (chopped)
  • 4 tbsp Greek style yoghurt (low fat) (plain)
  • ½ cup crushed tomato
  • 8 garlic cloves (peeled)
  • 1 tsp coriander powder
  • 1 tsp kashmiri chilli powder
  • 1 tsp cayenne pepper (hot)
  • ¼ tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp salt
  • 2.2 lb lamb shoulder (cut into chunks)

Other

  • 3 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 4 green cardamom pods (lightly bruised)
  • 2 black cardamom pods
  • 2 cloves
  • 2 bay leaves
  • 1 onion (large, thinly sliced)
Add to Shopping List

Instructions

  1. Using a food processor or stick blender, blend the onion, yoghurt, tomato, garlic, coriander, chilli, turmeric, garam masala and salt until smooth.
  2. Mix together the mixture with the lamb chunks and refrigerate for 1 hour (overnight is even better).
  3. Heat the vegetable oil in a large pan until hot. Add the cumin seeds, green and black cardamom pods, cloves and bay leaves and sizzle for 10 seconds before adding the onion. Fry for 4-5 minutes until soft and lightly golden.
  4. Tip in all the lamb and its marinade and stir well for 5-6 minutes. Pour in 2 cups water and bring to a simmer. Reduce the heat to very low, cover and simmer very gently for 1½-2 hours until the lamb is tender. If the sauce is thin, remove the lid for 15 minutes to reduce slightly.
  5. Serve with Indian breads or basmati rice.

Notes

  • Mix up the chilli
  • Mix up the chilli
  • Storing
  • Storing
  • Adding vegetables
  • Adding vegetables
  • To make your own blend of chilli colour and heat, mix up the chilli powders you use. For colour, use a mild chilli powder like Kashmiri or even just sweet Paprika. For spice, choose a hot chilli powder or cayenne pepper. Find the combination that works best for you.
  • Refrigerate Laal Maas for up to a week in. an airtight container.
  • Freeze the curry in single portions for 3+ months in freezer bags or airtight containers.
  • Add some potatoes to the Laal Maas about 30 minutes from the end of cooking.
  • Add frozen peas to the sauce at the end and simmer for 1-2 minutes.

Nutrition Information

Show Details
Calories 364kcal (18%) Carbohydrates 13g (4%) Protein 35g (70%) Fat 19g (29%) Saturated Fat 11g (55%) Cholesterol 101mg (34%) Sodium 752mg (31%) Potassium 700mg (20%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 265IU (5%) Vitamin C 9mg (10%) Calcium 90mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 364 kcal

% Daily Value*

Calories 364kcal 18%
Carbohydrates 13g 4%
Protein 35g 70%
Fat 19g 29%
Saturated Fat 11g 55%
Cholesterol 101mg 34%
Sodium 752mg 31%
Potassium 700mg 15%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 265IU 5%
Vitamin C 9mg 10%
Calcium 90mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

5.0

12 reviews
Excellent

Write a Review

Drag & drop files here or click to upload
Other Recipes

You'll Also Love

Rajasthani Laal Maas

Indian
4.9 (141 reviews)

Rajasthani Kadhi

Indian, Rajasthani
4.7 (75 reviews)

Rajasthani Bati (Unleavened Bread)

Indian
5.0 (9 reviews)

Kid-friendly salmon curry

Fusion, Indian
5.0 (24 reviews)

Chana Masala

Indian
5.0 (9 reviews)

Tandoori shrimp (prawns)

Indian
5.0 (9 reviews)

Paneer Makhani

Indian
5.0 (12 reviews)

Chickpea, lentil and spinach curry

Indian
5.0 (15 reviews)

Kedgeree (smoked haddock, rice and lentils)

Indian, British
5.0 (6 reviews)

Mango Chutney Chicken

Indian
5.0 (9 reviews)