Laal maas

Name: Laal maas
Yield: Serves 4-6
Cuisine: India
Ingredients: 2 tbsp ghee or vegetable oil; 2 tbsp ghee or vegetable oil; juice of 1 lemon; 550 ml lamb stock or water; 11/2 tsp cumin seeds; 2 tbsp chopped coriander leaves; 21/2 tsp ground coriander; 225 g yogurt, lightly whisked; salt; 2 tsp chilli powder; 6 green cardamom pods; 3 black cardamom pods; 2 bay leaves; 2 large onions, thinly sliced; 8 garlic cloves, crushed; 3 tbsp grated root ginger; 1 kg lamb, cut into 4cm cubes, preferably with bones in; 550 ml lamb stock or water; 15 dried red chillies, stalks removed, broken into 2-3 pieces; 2 tbsp tomato purée; 3 tbsp ghee or vegetable oil; 3 tbsp ghee or vegetable oil; 6-8 cloves

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

This means ‘red meat’. It is a fiery Rajasthani dish, and famous in that state. There are a lot of chillies here, but trust me. My version is hot, but not aggressively so, and the yogurt mellows it out, so I promise it won’t send you into another orbit. Serve it with raita, in case you need a bit of cooling down...

Ingredients

For the Lamb

15 dried red chillies, stalks removed, broken into 2-3 pieces
2 tbsp tomato purée
3

Asia
India
Rajasthan
Supper
Main course
Gluten-free

Method

Soak all the dried red chillies in warm water for 30 minutes, then drain and set aside six to eight of them for the tempering. Put the tomato purée in a small cup and dilute with 2 tbsp water. Set aside.

Place the cumin seeds for the yogurt mixture in a small dry frying pan over a medium hea