Rajasthani lamb curry

Rajasthani lamb curry

Sachins’ chef patron Kulmeet (Bob) Arora shares his take on Laal Maas. This recipe is ideally made using a pressure cooker for speed, or you can use a heavy-bottomed pan with a tight-fitting lid – just adjust cooking times accordingly.


  • 6-8 Kashmiri red chillies
  • 750g lamb, cut into 1-inch chunks
  • 6 tbsp natural yoghurt
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ¼ tsp ground turmeric
  • 2 tbsp ginger and garlic paste
  • 4 tbsp ghee or vegtable oil
  • 1 whole black cardamom pod
  • 3-4 whole green
  • cardamom pods
  • 1 inch cinnamon stick
  • 3-4 cloves
  • 1 bay leaf
  • 4 medium white onions chopped
  • ¼ tsp garam masala
  • 1 tbsp tomato purée
  • salt
  • chilli flakes


  1. Soak the Kashmiri chillies in a bowl of water for at least 1 hour, place in a food processor and blitz to a paste.
  2. Place the lamb in a large mixing bowl with the yoghurt, cumin, coriander, turmeric and 1 tbsp garlic and ginger paste. Mix and place in the fridge to marinate for at least 1 hour, or overnight.
  3. Warm the ghee in a pressure cooker, add the cardamom pods, cinnamon stick, cloves and bay leaf. As soon as they begin to release their aromas, add the onions, stirring as they cook.
  4. Once the onions are golden, add another 1 tbsp garlic and ginger paste, stirring continually to prevent sticking. Allow the onions to cook for a further minute or so before adding the marinated lamb. Stir continually, and as the lamb begins to cook add water so that the meat is fully covered.
  5. Put the lid on the pressure cooker and leave it to whistle 7-8 times before stirring in the garam masala and tomato purée.
  6. When the meat is cooked through, serve the curry with a garnish of chilli flakes and rice or naan bread.

Author: Bob Arora

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