Spicy Laal Maas, a Red Meat Curry

A plate of mutton curry

Quynh Anh Nguyen/Getty Images

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
515 Calories
28g Fat
29g Carbs
38g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 515
% Daily Value*
Total Fat 28g 35%
Saturated Fat 12g 61%
Cholesterol 125mg 42%
Sodium 537mg 23%
Total Carbohydrate 29g 11%
Dietary Fiber 5g 19%
Protein 38g
Calcium 194mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Laal maas is a meat curry from Rajasthan, India. It is a mutton curry that can be made as spicy as you like it. It gets its color from the chilies used to cook it. If you want the color but not all the heat, the trick is to use only half the amount of red chilies and substitute the other half with Kashmiri Chillies, which imparts a red color but next to no heat! Serve Laal Maas with bajra roti and enjoy.


  • 1.1 pounds (500 grams) lamb cut into 2-inch cubes with or without bones
  • 7 to 8 whole dry red chilies or 4 whole dry red chilies and 4 Kashmiri ch
  • 2 tablespoons coriander seeds
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon garlic paste
  • 1 cup unsweetened yogurt
  • 4 tablespoons vegetable/ sunflower/ canola cooking oil
  • 4 medium-sized onions sliced very thin
  • Salt to taste
  • 1 teaspoon garam masala powder
  • 3 to 4 tablespoons finely chopped green coriander

Steps to Make It

  1. Soak the red chilies/Kashmiri chilies and coriander seeds in a bowl of water, so they are just covered. After 10 minutes of soaking, drain them and put into the food processor. Add the turmeric powder and garlic paste. Add just a few tablespoons of water, a little at a time to grind this mixture into a smooth paste.

  2. Mix this paste with the yogurt and then add the meat to it. Mix well. Keep aside to marinate for 1 hour.

  3. Heat the cooking oil in a deep pan on medium heat. Add the onions and fry till golden brown. Stir often to prevent burning. Remove the onions from the oil with a slotted spoon and put on paper towels to soak up excess oil. Keep a little aside to garnish the dish and put the rest into the blender or food processor. Grind to a smooth paste.

  4. Heat the oil that was left over from frying the onions, again. Add this onion paste to it and fry for 1 to 2 minutes. Now add the meat and its marinade. Fry till the oil begins to separate from the masala. Stir often and sprinkle a little water whenever the masala begins to stick to the pan or burn. Season with salt to taste.

  5. When the meat is cooked and tender, remove the pan from the heat and sprinkle the garam masala over it. Cover immediately and keep aside for 2 to 3 minutes. Open the cover and garnish with previously fried onions and chopped fresh coriander leaves. Serve hot with Bajra Roti.