Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Punjab · Dinner

Rajasthani Laal Maas

Traditional 25. Rajasthani Laal Maas recipe

🧺 Ingredients

• Lamb (cubed): 600g
• Oil: 30ml
• Onion (sliced): 200g
• Tomatoes: 200g
• Ginger-garlic paste: 12g
• Yogurt: 80ml
• Red chiles (dried): 8
• Cinnamon: 1 stick (3cm)
• Cardamom: 3 pods
• Cloves: 3
• Bay leaves: 2
• Cumin seeds: 3g
• Salt: 4g
• Water: 750ml

👩‍🍳 How to make Rajasthani Laal Maas

1. Soak dried red chiles in hot water (60°C) for 10 minutes
2. Grind soaked chiles with minimal water to thick paste
3. Heat oil to 190°C, add cumin seeds, cook 20 seconds
4. Add onions, fry 6 minutes until deep brown (170°C)
5. Add ginger-garlic, cook 3 minutes
6. Add lamb, cook 10 minutes on high heat to brown
7. Add yogurt slowly, stir well
8. Add chile paste, cook 5 minutes
9. Add tomato puree, whole spices
10. Pour water, bring to boil (95°C)
11. Reduce to low simmer (150°C), pressure cook 35 minutes or simmer 60 minutes
12. Check lamb is tender
13. Cook uncovered on low for 10 minutes to reduce gravy
14. Visual: deep red curry with tender meat; Aroma: dried chiles dominate
15. Serve with rice or bread

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