Entree: India – Rajasthan – लाल मांस ➤ Lāl Māns (Fiery Rajasthani red lamb curry cooked in a yogurt and dried chili sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 1 hr

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) bone-in lamb shoulder, cut into 1½-inch (4 cm) pieces
- 1 cup (245 g) plain whole-milk yogurt, whisked
- 8 garlic cloves (approx. 0.85 oz (24 g)), crushed to a paste
- 1 tsp (5 g) ginger paste
- 6 dried Kashmiri or Mathania chilies, soaked in hot water 15 minutes and blended to a paste (about 2 tbsp (30 g))
- 2 tbsp (30 ml) mustard oil (or vegetable oil)
- 2 bay leaves (approx. 0.071 oz (2 g))
- 4 whole cloves (approx. 0.071 oz (2 g))
- 1 small cinnamon stick (about 1 inch (3 g))
- 1 tsp (2 g) cumin seeds
- 1 tsp (5 g) coriander powder
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) salt, or to taste
- 1 cup (240 ml) water, plus more if needed
- 1 tsp (2 g) garam masala (optional, for finishing)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) lemon juice (optional)

Show original ingredient measurements

- 2 lb (900 g) bone-in lamb shoulder, cut into 1½-inch (4 cm) pieces
- 1 cup (245 g) plain whole-milk yogurt, whisked
- 8 garlic cloves (approx. 24 g), crushed to a paste
- 1 tsp (5 g) ginger paste
- 6 dried Kashmiri or Mathania chilies, soaked in hot water 15 minutes and blended to a paste (about 2 tbsp / 30 g)
- 2 tbsp (30 ml) mustard oil (or vegetable oil)
- 2 bay leaves (approx. 2 g)
- 4 whole cloves (approx. 2 g)
- 1 small cinnamon stick (about 1 inch / 3 g)
- 1 tsp (2 g) cumin seeds
- 1 tsp (5 g) coriander powder
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) salt, or to taste
- 1 cup (240 ml) water, plus more if needed
- 1 tsp (2 g) garam masala (optional, for finishing)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

1. In a large bowl combine the lamb, whisked yogurt, garlic paste, ginger paste, chili paste, turmeric, coriander powder, and salt. Mix well to coat the meat, cover and refrigerate to marinate for at least 1 hour or up to 6 hours.
2. Heat the mustard oil in a heavy-bottomed pot over medium-high heat until hot and just smoking; reduce heat to medium. Add the bay leaves, cloves, cinnamon stick, and cumin seeds and fry briefly until fragrant (about 30 seconds).
3. Add the marinated lamb in batches and sear on all sides until lightly browned (3–5 minutes per batch). Return all pieces to the pot.
4. Pour in 1 cup (240 ml) water, bring to a boil, then reduce heat to low, cover, and simmer gently for 45–60 minutes until the lamb is tender. Stir occasionally and add a little more water if the curry becomes too thick or sticks.
5. Uncover in the last 10–15 minutes of cooking to reduce and concentrate flavors if needed. Taste and adjust salt; stir in garam masala if using and simmer 2 more minutes.
6. Finish with lemon juice if desired and garnish with chopped cilantro. Serve hot with bajra rotis, naan, or steamed rice.