Rajasthani Laal Maas

Spicy Lamb Curry Recipe

Hi my lovely readers, today I have for you the very traditional and authentic Rajasthani Laal Maas Recipe! Laal Maas literally translates to red meat! So I'm guessing, any Indian food lover would guess that the two main ingredients for this dish are lamb and red chillies! Well, that's absolutely right! This dish gets its fiery red flavour and colour from the dried red chillies and its richness from the ghee and yogurt. So without further delay, lets get started!

1.   Soak 8-10 whole red Kashmiri chillis in hot water and grind to a paste.

2.   Whisk together the red chilli paste, 1 tablespoon garam masala powder, 2 tablespoons garlic paste, half a cup of yogurt & salt and marinate the lamb overnight in the refrigerator.

3.   Heat ghee in a pot and add 2 bay leaves, 1 cinnamon stick, 2 whole black cardamom, 4 green cardamoms, 5 peppercorns, 5 cloves, a teaspoon fennel seeds and mace.

4.   Add 2 large chopped onions and sauté till golden brown. Add 2 tablespoons ginger paste, 4-5 small cloves of garlic and stir for 4 to 5 minutes.

5.   Stir in some coriander, turmeric and red chilli powders. Add the lamb with the marinade, fry for a bit and then reduce flame.

6.   Add some water and bring to boil.

7.   Cook the meat until tender. Add the tomato puree (made of 2 tomatoes) and stir. Then add a couple more whole red chillies. Cook on low flame till the lamb pieces are coated with the masala and tender.

8.   Cooking in the pressure cooker might take 6-7 whistles on medium heat and 10-15 minutes on low heat.

9. Adjust salt and serve pipping hot with steamed rice or roti.

Do try this lovely recipe and do let me know how you liked it. Your feedback means a lot to me, so don't forget to comment in the comment's section below and follow me so that you keep getting updates of my new recipes! 

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Love.

SaloFalo xx