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Meat, South and Southeast Asian

Laal maas with chapatis

Laal maas is a lamb curry from Rajasthan, simmered with garlic, ginger and rehydrated dried chiles, for 4 people, in 1 hour 15 minutes, at medium difficulty, for about €4.20 per person. The key is browning the onions well before adding the spice paste, since they build the base of the sauce.

Tonight I'm taking you to Rajasthan with a laal maas, that deep red lamb curry, bold but rounded, perfect for scooping up with warm chapatis.

Laal maas with chapatis
Total time
1 h 15
Difficulty
Medium
Cost per person
€4.20
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Laal maas gets its deep red color from rehydrated dried chiles blended into a paste, not from the paprika, which only rounds out the flavor. The sauce turns silky thanks to the yogurt in the marinade, and the lamb becomes tender after a long simmer with no real effort. The heat stays bold but never harsh if you remove the chile seeds, and whole spices like cloves add warmth without sharpness.

This is a dish for a Sunday or an evening when you have a bit of time ahead of you, not really one for kids who tend to shy away from chile heat. It works well shared among adults, at the table or with friends, with warm chapatis to mop up every bit of sauce. The lamb makes it a cold weather dish, perfect for fall and winter.

The ingredients

4 people

Butcher

  • Boneless lamb shoulder 700 g

Dairy

  • Plain yogurt 150 g

Fruits and vegetables

  • Onion 3
  • Garlic 6 cloves
  • Fresh ginger 2 tsp

Pantry

  • Dried red chilesoften in the pantry 6
  • Ground cuminoften in the pantry 1 tsp
  • Ground corianderoften in the pantry 2 tsp
  • Sweet paprikaoften in the pantry 1 tbsp
  • Clovesoften in the pantry 3
  • Sunflower oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch

Bakery

  • Plain wheat tortillas 8

Allergens Gluten, Lactose

The step by step recipe

  1. Soak the dried chiles in a bowl of hot water, then blend them with the garlic and ginger to make a red paste. 10 min

    If you're worried about the heat, remove the chile seeds before blending.

  2. Cut the lamb into cubes and mix it with the yogurt, half the paste, the salt and the paprika.

    The longer the marinade sits, the more tender the meat gets, half an hour is enough if you're short on time.

  3. Heat the oil in a pot with the cloves, add the sliced onions and brown them well. 15 min

    The onions should turn deep brown, they're what gives the sauce its base.

  4. Add the rest of the paste, the cumin and coriander, then the marinated lamb, cover with a glass of water and let it simmer covered. 45 min

    Keep the heat very low, the oil will rise to the surface, which is a good sign.

  5. Warm the tortillas in a dry hot skillet, one minute per side, and serve them with the curry. 5 min

    Real chapatis are made with whole wheat flour, use that if you can find it, it's even better. Otherwise, plain wheat tortillas work just fine.

Our tips to get it right

  • Pick dried chiles that aren't too old, they rehydrate better and give a brighter color once blended.
  • Don't skip the step of browning the onions well, almost dark, that's what gives the whole sauce its depth.
  • If the sauce looks too thin at the end of cooking, remove the lid for the last ten minutes so it can reduce.

The variations

  • Swap the lamb for beef stew meat cut into pieces, the result is slightly less fragrant but just as tender.
  • For a vegetarian version, replace the lamb with cooked chickpeas and cauliflower florets, cutting the simmer time down to 20 minutes.
  • For a milder version that works for kids, halve the amount of dried chiles and remove their seeds before blending.

What to serve it with

  • Plain basmati rice
  • Cucumber raita
  • Spiced black tea

Storage

Laal maas keeps for 2 to 3 days in the fridge in a sealed container, and it actually tastes even better the next day. It freezes well for up to 2 months, without the chapatis. Reheat it gently in a pot with a splash of water to loosen the sauce.

Questions about this dish

Can you make laal maas ahead of time?

Yes, it's actually recommended, the sauce improves after resting overnight in the fridge. Just reheat it gently over low heat before serving, adding a splash of water if needed.

Can you swap the dried chiles for chile powder?

You can use hot chile powder instead, but the color will be less vivid and less natural. Use about one teaspoon to replace the soaked dried chiles.

Why soak the dried chiles before blending them?

Soaking softens them and releases their red color without adding more heat. That's what gives laal maas its signature hue instead of a brown, harsh sauce.

Can you make this dish without yogurt?

Yogurt tenderizes the meat and adds creaminess to the sauce, so it's worth keeping in. If you don't have any, heavy cream can work in a pinch, though the result will be a bit less tangy.

How long does it take to make a laal maas with chapatis?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a laal maas with chapatis?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a laal maas with chapatis cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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