3.8/5 rating (37 votes)

Laal Maas

Jungle Red Lamb

  • Heat Hot
  • Serves 6
  • Dietary Info LACTOSE-FREE
  • Cook 1 hr

A red hot hunters dish from Rajasthan

Hari says

This is a fabulous dish that would have been cooked in the Rajasthan region by hunting parties while they were out hunting for meat. For this reason it is also called 'Jungli maas' or jungle meat. It is a really simple dish that you can imagine was cooked on open fires with just the ingredients the hunters could carry - dried chillies, salt and a bit of fat which probably came from the meat.

Just because this contains the simplest of ingredients doesn't meat it doesn't have a wonderful depth of flavour because it does. It's a vibrant red colour which comes from the Kashmiri chillies (of which there are a lot - please feel free to reduce the number used). The meat cooks so gently and becomes beautifully tender that it just melts away and what's more - it is so easy to cook.

Next time you are cooking for a real meat lover give this wonderful lamb curry a go you will not be sorry.

  • Ingredients
  • Method
  • 900g lamb leg, trimmed and chopped
  • 20-30 dried Kashmiri chillies
  • 1 tsp salt
  • 100g Ghee

Method

  1. Place all the ingredients into a heavy cast iron pan.
  2. Put the lid on and place on a very gentle heat for one hour.
  3. Stir occasionally and if required you can add a little water. 

Nutritional information

Typical values* per Serving
Calories520
Fat (g)40
of which saturates (g)21
Carbohydrates (g)2
of which sugars (g)0
Fibre (g)1
Protein (g)39
Salt (mg)477
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (2)

  • Hari Ghotra

    03 August 2015 at 10:50 |
    Hi Malcolm This recipe mimics what hunters would have carried with them when they were out hunting and they would have used animal fat. But if you prefer to use a vegetable fat instead then that is fine. Yes you can use other dried red chillies but if you use a hot chilli just make sure you reduce the number you use (you don't want it to be so hot you can't eat it) and you may find that you need to add a little paprika to get the desired red colour. I hope this helps - I'd love to hear how it comes out when you cook it. Thanks Hari

    reply

  • malcolm matthews

    29 July 2015 at 12:11 |
    The 100g of gee would you use butter or vegetable gee & could use any other type of chillies

    reply

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