Laal Maas Inspired Spiced Lamb Curry
A fiery Rajasthani lamb curry simmered in a rich red chili and yogurt sauce, bursting with bold spices and tender meat. This indian-inspired lamb ready in about 140 minutes pairs lamb shoulder, cubed, mustard oil, medium onions, finely sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb lamb shoulder, cubed
- 3 tbsp mustard oil
- 2 medium onions, finely sliced
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 6 whole dried red chilies
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1/2 cup yogurt
- 1 1/2 tsp salt
- 1 cup water
- 1/4 cup, chopped fresh cilantro leaves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp mustard oil in a heavy pot over medium-high heat until it starts to smoke slightly. Remove from heat and add 6 whole dried red chilies, stirring to release color for 30 seconds.
- Step 2: Return pot to heat and add 2 medium finely sliced onions. Sauté for 8-10 minutes until golden brown and caramelized.
- Step 3: Add 1 tbsp garlic paste and 1 tbsp ginger paste, cooking for 2 minutes until fragrant.
- Step 4: Add 1 lb cubed lamb shoulder, stirring well to coat with spices and onions. Cook for 5 minutes until lamb is browned on all sides.
- Step 5: Stir in 1 tbsp coriander powder, 1 tsp cumin powder, and 1 1/2 tsp salt. Cook for 2 minutes to toast the spices.
- Step 6: Whisk 1/2 cup yogurt until smooth and add to the pot, stirring to combine. Pour in 1 cup water, bring to a boil, then reduce heat to low.
- Step 7: Cover and simmer for 1.5 to 2 hours until the lamb is tender and the sauce thickens, stirring occasionally.
- Step 8: Garnish with 1/4 cup chopped fresh cilantro leaves and serve hot with steamed rice or bajra roti.
Frequently asked questions
How long does Laal Maas Inspired Spiced Lamb Curry take to make?
Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Laal Maas Inspired Spiced Lamb Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder, cubed from drying out.
Can I substitute ingredients in Laal Maas Inspired Spiced Lamb Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Laal Maas Inspired Spiced Lamb Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Laal Maas Inspired Spiced Lamb Curry?
Indian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
