Laal Maas

Name: Laal Maas (A fiery-hot lamb curry)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 teaspoon cumin seeds; 2 black cardamom pods; 1 bay leaf; 2 (1-inch/2½-cm) cinnamon sticks; 4 green cardamom pods; 1 teaspoon table salt, or more if needed; ¼ teaspoon ground turmeric; ¼ cup (50 grams) ghee; 1¾ pounds (800 grams) lamb leg, cut into 1-inch (2½-cm) pieces; 2 tablespoons coriander seeds; 1 cup (250 grams) plain yogurt; 15 to 20 dried red chiles, stemmed and seeded; 10 cloves garlic, sliced; 4 medium onions, sliced; 2 tablespoons chopped fresh cilantro

A fiery-hot lamb curry

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Laal means “red” and maas means “meat.” But do not be tempted to make it too red by using more chiles–it has plenty already (though some of my chile-loving friends would probably use more). Serve with steamed rice.

Ingredients

1 teaspoon cumin seeds
2 tablespoons coriander seeds
15 to 20

Asia
India
Main course
Gluten-free

Method

Place a medium nonstick sauté pan over medium heat. After 2 minutes, add the cumin and coriander, and dry-roast for 2 minutes or until fragrant. Transfer to a plate and set aside to cool.
Transfer to a spice grinder with the dried chiles and grind to a powder.
Put the yogurt in a medium bowl and add the ground cumin-coriander-chile mixture, the turmeric,