Laal Mass (Fiery Lamb Curry)

"Wonderful recipe for Rajasthani curry from Northern India...but very neutral flavour that would appease someone who is reserved about experimenting with exotic foods. To reduce spice, remove seeds from peppers...leave them in for the full effect!"
photo by AmandaInOz photo by AmandaInOz
photo by AmandaInOz
Ready In:




  • Optional for extra flair of tadka (or tempering): Set aside 3-4 of dried chillies, 4-6 cloves, and 1 Tbs of ghee or oil.
  • Soak remained in 1/2 cup of water.
  • Mix yogurt with cumin seeds, ground coriander, chili powder, salt. Set aside.
  • Heat rest of ghee or oil in heavy-based pan.
  • Add remainder of cloves, cinnamon or bay, and the cardamoms.
  • When they begin to crackle and change color, add garlic and saute for 2 minutes or until garlic is golden brown.
  • Add onions and cook for 10 minutes or until golden brown, stirring constantly.
  • Stir in meat and cook for 2-3 minutes.
  • Drain chillies and add to pan.
  • Cook mixture for 10-12 minutes or until liquid has evaporated and meat starts to brown.
  • Add yogurt mixture and cook for 10-12 minutes or until liquid from yogurt has evaporated.
  • Add stock or water and bring to a boil.
  • Cover and reduce heat.
  • Simmer until meat is tender and adjust seasoning to tast.
  • Remove from heat and keep warm.
  • Optional for tadka (or tempering): Heat up reserved ghee or oil in ladle over flame or small pan and add reserved cloves and dried red chillies. Cook for 1-2 minutes or until ghee changes color and spice flavors are released. Pour contents over curry.
  • Sprinkle with chopped cilantro and serve.

Questions & Replies

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  1. This is one of the best curry's I have made - go easy on the salt. delicious recipe thanks
  2. Really delicious and unusual curry! I used 35 chilies, and we found this to be a nice level of spice. The clove flavour really stands out. Next time I'm planning to try this with goat meat. Yum! Thanks for posting!


<p>I am university student and quasi-housewife to my workaholic significant other, who is a phenomenal cook and serious foodie as well.&nbsp; We enjoy undertaking complicated cooking projects to help wind down after a long day...most days we don't get to eat until close to midnight, thanks to his work schedule, our gym time, and our cooking projects.&nbsp;</p> <p>Our current food interests have been on curries, steak, shellfish, and healthy desserts.&nbsp; The ethnic theme has mostly been Indian and Creole. We like incorporating a lot of spice and experimenting with rare or exotic ingredients.</p> <p>But we enjoy our wine (we keep a journal) and time together as we cook.&nbsp; When time allows, we will enjoy a nice after-dinner drink (tailored to our dessert choice of course), usually a spicy sipping rum like Zaya or Zacapa or a glass of cognac or tawny port.&nbsp; So we enjoy experimenting with desserts to suit or incorporate various spirits or dessert wines.&nbsp; And trying to find some healthy options so we can enjoy our wine or *****tail with a little less guilt!&nbsp;</p> <p>But we do love to indulge!&nbsp; And love entertaining family and friends to sample new creations or enjoy some our famous concontions.&nbsp;</p> <p>Currently, I am experimenting with creating a recipe list that incorporates the philosophy of the best facets of different diet plans while maximizing the benefits of combining the nutritional content of the foods with the health benefits of various spices in order to create nutritionally balanced meals.&nbsp; Just for fun and some interested friends.&nbsp; I'll create a recipe list when I have made more progress.</p>
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