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

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

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