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Lal Maas
Preparation info
- Serves:
4
- Difficulty
Medium
- Ready in
2 hr 30
Appears in
Published 1990
Rajasthan’s favourite lamb preparation is only for those with steel—lined stomachs—it is easily the ‘hottest’ dish in this collection of recipes.
Ingredients
Method
Preparation
THE LAMB: Clean and cut into 1½-inch chunks.
THE CHILLIES: Remove stems, slit and deseed.
THE VEGETABLES: Peel and slice garlic. Peel, wash and finely slice onions. Peel, wash and chop coriander.
THE CUMIN: Broil the seeds on a tawa.
THE YOGHURT: Whisk in a bowl, add red chillies, cumin, coriander powder, t