Laal Maas


Serves: 1


A classic Rajasthani hot dish, almost always made using lamb or mutton. It’s very hot but has a deep, aromatic flavour packed with spice and a wonderful warmth from the garlic and ginger.


  • 1 portion of precooked lamb
  • 300ml Base gravy
  • 4 tbsp. Vegetable oil
  • 2 tsp. Garlic & Ginger paste
  • 1 tsp. Salt
  • 1 tsp. Coriander powder
  • 1/2 tsp. Turmeric powder
  • 1 tbsp. Chilli powder
  • 4 finely diced red chillies
  • 2 tbsp. Tomato paste
  • 3 tbsp. Natural yoghurt
  • 1/2 Onion, finely sliced
  • 1 tbsp. Methi leaves


Heat the oil in your pan and fry the onion until just turning golden brown, add the chillies, and the garlic and ginger paste and stir well. Add the dry spices and fry until they begin to release their aroma, 30 seconds should be about right, then add the tomato paste. Now add a splash of the base gravy to create a paste, add the meat and the yoghurt. Stir well and cook until the yoghurt has almost disappeared completely. Now gradually add the methi leaves and the remaining base gravy 100ml at a time, allowing it to thicken properly before adding more. Finally add the salt to taste, simmer for a minute or so and then serve.

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