Laal Maas (Rajasthani Red Goat Curry)
Fiery red Rajasthani goat curry built on dried red chillies, a lot of garlic and ghee. Kashmiri chillies keep it deep red rather than ferocious.
- Time2 hr 45
- LevelMedium
- Costabout £4.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1058kcal
- 12gcarbs
- 6.3gof which sugars
- 84.6gfat
- 49.7gsaturates
- 61.5gprotein
- 2.6gfibre
- 6.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cover the dried chillies with hot water and soak for 15 minutes. Drain, then blend with the garlic and 4 tablespoons of the soaking water to a smooth red paste. For a hotter curry swap in a few small hot dried chillies.
15 min - 2
Mix the goat with the yoghurt, salt and half the chilli paste. Leave for 30 minutes.
30 min - 3
Heat the ghee in a heavy pot over a medium heat. Add the cloves, cardamom, bay and cumin seeds for 30 seconds, then the onions. Cook for 12 minutes until golden.
12 min - 4
Add the goat and marinade with the ground coriander and turmeric. Cook on a high heat for 15 minutes, stirring, until the liquid has gone and the meat is frying in red ghee.
15 min - 5
Stir in the rest of the chilli paste and the hot water. Cover and simmer on low for 1 hour 30 minutes, until tender. Lamb shoulder needs about 1 hour.
90 min - 6
Uncover and simmer for 10 minutes, until the sauce is thick and the ghee floats on top in red pools. Scatter with coriander and serve with rice, chapatis or bajra rotis.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
