Mutton curry

Name: Mutton curry (Laal maas)
Yield: Serves 4-6
Cuisine: Indian
Ingredients: about 150 g/5 oz ginger and garlic purée; 1 cinnamon stick, broken into pieces; 150 g/5 oz red chilli purée (you can grind dried red chillies with a little oil or make a paste with red chilli powder and a little oil); 400 g/14 oz natural yoghurt; salt; 3 or 4 red onions, finely chopped; 150 g/5 oz natural yoghurt; 1 heaped tablespoon chopped fresh coriander leaves; 4 or 5 cloves; 1 heaped tablespoon ghee or butter; 1 kg/2¼ lb stewing mutton or lamb, cut into bite-sized morsels; 5 or 6 green cardamom pods; vegetable oil; 3 or 4 pieces of dried mace; 2 or 3 dried bay leaves

Laal maas

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

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.

Ingredients

1 kg/2¼ lb stewing mutton or lamb, cut into bite-sized morsels
vegetable oil

Asia
India
Main course
Spicy
Gluten-free

Method

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.
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.
Remove the lamb from the marinade and add it to the pan of onions. Sauté