I had laal mas during a visit to Rajasthan and it was amazing. Traditionally made with mutton, this version features spiced, full-of-flavour lamb.  - Sarah Todd






Skill level

Average: 4.3 (11 votes)


  • 2 tbsps mustard oil
  • 1 red onion, finely chopped
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander seeds
  • 1 tsp clove powder
  • 1 tbsp freshly ground red chilli powder (I use 10 dried red chilies)
  • 1 tbsp powdered kashmiri red chilli powder
  • 2 tsp salt
  • 5 cm piece cinnamon
  • 2 black cardamoms
  • 800 g lamb mince
  • 1 cup yogurt (low fat 2% Greek yogurt)
  • Chopped coriander, to garnish
  • Roti or rice, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Sautee onion, ginger and garlic in mustard oil for 5 minutes on a low heat until soft and fragrant.  
  2. Add ground cumin, ground coriander, clove, ground red chilli powder, kashmiri red chilli powder, salt and cook out the spices, adding a dash of water to prevent the mixture burning.  Add in the cinnamon, black cardamoms and the lamb and saute for about 5 minutes.
  3. Add the yogurt and mix well. Cook for 5-10 minutes, or until lamb is cooked, adding half of cup of water if needed to stop the sauce from reducing.
  4. Serve garnished with the chopped coriander and bread or rice.