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Rajasthani Indian · Dinner

Laal maas

Bone-in lamb braised in mustard oil with a vivid Mathania-style chile paste, abundant garlic, yogurt, coriander, cumin, and warming whole spice.

About 4 hr 30 minTotal
About 2 hr 30 minActive
$$$Cost
AdvancedDifficulty
Makes 6 servings
Rajasthani laal maas with bone-in lamb in glossy vivid red chile, garlic, yogurt, and mustard-oil gravy beside bajra roti.

Equipment

  • Finely chop and simmer longer; press through a sieve when the sauce must be smooth.

Ingredients

1× recipe · Makes 6 servings

  • 12 dried Mathania chiles or 8 Kashmiri chiles plus 2 árbol chiles
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 3 pounds bone-in lamb shoulder, cut in 2-inch pieces
  • 2 tablespoons ginger-garlic paste
  • 2 teaspoons kosher salt, divided
  • 1 tablespoon lime juice
  • 1/2 cup mustard oil or ghee
  • 2 Indian bay leaves
  • 1 black cardamom pod
  • 5 green cardamom pods
  • 5 cloves
  • 1 small cinnamon stick
  • 1 blade mace
  • 2 medium yellow onions, finely chopped
  • 10 garlic cloves, thinly sliced
  • 1 cup plain whole-milk yogurt, whisked
  • 4 cups hot water, divided, plus more as needed
  • 1/2 cup chopped cilantro
  • 6 bajra rotis

Instructions

  1. Soak dried chiles in 1 cup hot water for 30 minutes. Toast coriander and cumin, then and 1/2 cup soaking water to a smooth vivid paste; discard the rest of the soaking water.

  2. Coat lamb with ginger-garlic paste, half the salt, and lime juice and refrigerate 2 hours. Heat mustard oil to shimmering, then lower heat and bloom bay, both cardamoms, cloves, cinnamon, and mace.

  3. Cook onions until deep gold, 10 minutes, then add sliced garlic until pale gold. Brown lamb in batches, return it all to the pot, and fry the chile paste 4 minutes until fragrant and the oil begins to separate.

  4. Lower heat and add yogurt a spoonful at a time, stirring until each addition disappears. Add remaining salt and the remaining 3 cups hot water, cover partially, and braise gently 75 to 100 minutes until lamb is fork-tender and beyond 145°F.

  5. Uncover and reduce to a glossy red gravy that coats the lamb. Adjust salt and chile balance, scatter cilantro, and serve with bajra roti.

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