Pappe's signature dish, junglee laal maas, is made with tender goat meat and a fiery blend of Guajillo, Indian chili, jalapeños, Thai chili, and habanero peppers. This spicy goat curry is packed with flavors.
Washington DC
Pappe
Spicy Goat Curry
vegetables / peppers / turmeric / deggi mirch / coriander / cumin / garam masala / meat masala spice blend / salt / yogurt / ginger / garlic paste
Signature Dish
From Prep to Plate
Host Seth Tillman heads to Pappe, an Indian restaurant in Washington, D.C., and watches Owner/Chef Sanjay Mandhaiya prepare their signature dish, junglee laal maas. Made with tender goat meat and a fiery blend of Guajillo, Indian chili, jalapeños, Thai chili, and habanero peppers, this spicy goat curry is packed with flavors. Chef Sanjay shares his tips and tricks as he marinates and sears the meat before braising it with whole spices and onions. He also reveals the secret to the bright red color of the laal maas sauce: grilled vegetables and peppers blended into a coarse paste.
The setting is as vivid and varied as a thali, with a palette that suggests an Indian bazaar.
Tom Sietsema, The Washington Post
