Mutton curry

Laal maas


Preparation info

  • Serves


    • Difficulty


Appears in

Floyd's India

Floyd's India

By Keith Floyd

Published 2001

  • About

This is a very simple mutton, goat or lamb curry, which was originally prepared by the nomadic tribesmen when they made camp and was cooked gently over a wood fire.


  • 1 kg/ lb stewing mutton or lamb, cut into bite-sized morsels
  • vegetable oil


  1. Mix together all the marinade ingredients. Add the lamb pieces and stir to coat with the marinade. Leave to marinate in the fridge for 2 hours.
  2. Heat some oil and fry the onions until they are golden brown, then add all the garam masala ingredients and stir-fry for a few seconds.
  3. Remove the lamb from the marinade and add it to the pan of onions. Sauté