Rajasthani Laal Maas
Every region in India features a distinctive curry that reflects its unique culture—a vibrant gravy or stew brimming with tender meat or vegetables marinated in rich, flavorful spices. In Rajasthan, Laal Maas is the crown jewel.
This creamy, luscious, and fiery lamb curry is renowned for its intense heat, thanks to Mathania chilies. Laal Maas also achieves its striking deep maroon-red hue from these chilis, but, truth be told, they can be difficult to source. As a result, many recipes substitute Kashmiri red chili, which lends a similar vibrancy.
The Origins of Laal Maas
Laal Maas is an iconic dish from the Rajasthan region in India. It is named for its translation to red meat, a color it derives from Mathania chilies. This rich goat curry features a luscious yogurt sauce and hot chilies, such as Mathania or Kashmiri red chilies, bursting with earthy, spicy, and garlicky flavors.
While Laal Maas is warm and spicy, it was prepared this way for a reason. Traditionally, it was made using wild game meat, known as jungli maas. The intensity and depth of the curry help mitigate the gamey flavor and odor, which can be somewhat unpleasant. It became a quick favorite of royalty. Today, this iconic dish maintains its spicy roots and swapped out the wild game for lamb or mutton (goat), a popular meat in India.
How Do You Make Laal Maas?
Laal Maas is a labor of love, but the final results are delicious and worth the wait. This slow-cooked meal starts by soaking dried chilies in water to soften them. Then, the chilies are ground with garlic and spices to form a curry paste.
To give the goat meat the iconic laal maas taste, it is marinated in chili paste with yogurt, blending the flavors. Then, it’s slow-cooked until fork-tender, creating a rich, deeply flavored, aromatic red curry.
Laal Maas- Spicy Lamb Curry Recipe
Ingredients
Laal Maas Curry Paste
- 15 Kashmiri chilies dried
- 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 vegetable or canola oil
- Water for paste
Lamb Marinade
- 6 tbsp vegetable or canola oil divided
- 3 black cardamom
- 5 green cardamom
- 4 cups onion finely chopped
- laal maas curry paste
- 2 tbsp tomato paste
- 1 cup water
- the marinated lamb
Spiced Riata
- 1/2 cup plain yogurt
- 1/4 tsp salt
- 1-2 Kashmiri chilies crushed
- 3 tbsp cilantro chopped
Instructions
- Carefully prepare the Kashmiri chilis by removing the stems and seeds. Soak the chilis in a bowl of warm water for 30 to 60 minutes or until softened. Drain and set aside.
- Add the softened chilis and the Laal Maas Curry Paste ingredients to a blender or food processor. Puree until a thick paste forms, adding more water if needed.
- Add the yogurt, garam masala, lamb, and salt in a large bowl. Blend until well combined. Cover and allow to marinate in the refrigerator for about one hour.
- Preheat the oven to 325 degrees.
- Heat 4 tablespoons of oil over medium heat in a deep oven-safe pot or Dutch oven. Add the black and green cardamom when the oil is hot and cook for 30 seconds, stirring constantly.
- Next, add the onion and cook until well browned, stirring frequently. Push the onions to one side of the pan and pour in the remaining two tablespoons of oil, followed by the laal maas curry paste. Sautee the paste away from the onions until it darkens in color, about two minutes. Carefully monitor your paste and your onions so neither burn during this time.
- When the paste darkens, mix it with the onions in the pan. Next, add the tomato paste and blend with the onion and curry mixture. Cook over medium-low heat for 4 to 5 minutes, stirring frequently.
- Pour in one cup of water with the marinated lamb and its marinade. Stir to combine and cook for 5 minutes over medium-low heat, stirring frequently.
- Place the Dutch oven in the oven at 325°F and cook for 90 minutes or 2 hours, or until the lamb is fork tender and has reached an internal temperature of 145°F.
- Remove from the curry oven. Serve immediately with spiced raita. To prepare, blend yogurt, salt, crushed chili and cilantro. Enjoy!
Notes
Commonly Asked Questions
Kashmiri chili powder is made from red chilies grown in Kashmir, India, and is known for its mild spice level. It imparts a unique flavor with citrusy notes and a slight smokiness while not being overly hot compared to other red chilies. Its vibrant red color makes it an excellent substitute for Mathania chilies, as it can color foods with its striking red hue.
It’s important to remember that Kashmiri chili powder is also a substitute for Mathania chilies, which are traditionally used in Laal Maas. While some substitutes for Kashmiri chili powder exist, they will alter the taste of your dish.
The closest alternative to Kashmiri chili powder is Deggi mirch, which combines the flavors of Kashmiri chili powder and dried red bell pepper powder, offering a similar flavor profile.
If you’re in a pinch, you can use certain types of paprika. Plain paprika, which is generally sweeter, should be combined with Indian chili, cayenne, or a generic chili powder to adjust the sweetness and heat. On the other hand, hot paprika can be used by itself as it is similar in intensity to Kashmiri chili powder.
Traditionally, Laal Maas is prepared with mutton (goat meat) or lamb, which cooks far quicker because they are more tender and soft. However, if you do not enjoy the taste of mutton or lamb, a beef chuck shoulder will provide similar fat content for this recipe.
