Indian Archives - Taste the Diversity

Recipes
Laal Maas is a traditional Indian lamb curry. Ingredients: - 8 garlic cloves - 1 tbsp ginger - 750g lamb shoulder - 1 1/2 tsp kashmiri chilli powder - 10 whole dried kashmiri chillies - 8 tbsp vegetable oil - 4 medium onions - 3 tbsp ghee - 3 bay leaves - 1 tbsp tomato purée - 600ml lamb stock or water - 1/2 tsp garam masala - coriander, for serving - chapattis or naans, for serving Cooking Instructions: 1. Blend the garlic, ginger and 2-3 tbsp of water to a smooth paste. 2. Marinate the lamb with 1 tbsp of paste and chilli powder for 2-3 hours or overnight. 3. Soak the whole chillies in 400ml of warm water. 4. Blend chillies to a paste with 3 tbsp of their soaking liquid. 5. Heat the oil in a large frying pan over a medium heat. Fry the onions, stirring frequently, until the onions brown evenly. Drain and set aside. 6. Heat the ghee in a large heavy pan over a medium heat. Fry the whole dried chillies and bay leaves for a few seconds, then add the cooked onions and stir for a minute. 7. Add the lamb and cook for 6-8 minutes. 8. Add the ginger slivers, the remaining garlic-ginger paste and kashmiri chilli paste. Fry for 2-3 minutes. 9. Add the stock and season. 10. Simmer, uncovered, for 30 minutes. 11. Add the tomato purée and simmer for another 40 minutes over a medium heat with a lid on. 12. Turn off the heat then stir in the garam masala. 13. Serve with chapattis or naans and chopped coriander.
Fun Facts
Laal Maas is a traditional Indian lamb curry. Ingredients: - 8 garlic cloves - 1 tbsp ginger - 750g lamb shoulder - 1 1/2 tsp kashmiri chilli powder - 10 whole dried kashmiri chillies - 8 tbsp vegetable oil - 4 medium onions - 3 tbsp ghee - 3 bay leaves - 1 tbsp tomato purée - 600ml lamb stock or water - 1/2 tsp garam masala - coriander, for serving - chapattis or naans, for serving Cooking Instructions: 1. Blend the garlic, ginger and 2-3 tbsp of water to a smooth paste. 2. Marinate the lamb with 1 tbsp of paste and chilli powder for 2-3 hours or overnight. 3. Soak the whole chillies in 400ml of warm water. 4. Blend chillies to a paste with 3 tbsp of their soaking liquid. 5. Heat the oil in a large frying pan over a medium heat. Fry the onions, stirring frequently, until the onions brown evenly. Drain and set aside. 6. Heat the ghee in a large heavy pan over a medium heat. Fry the whole dried chillies and bay leaves for a few seconds, then add the cooked onions and stir for a minute. 7. Add the lamb and cook for 6-8 minutes. 8. Add the ginger slivers, the remaining garlic-ginger paste and kashmiri chilli paste. Fry for 2-3 minutes. 9. Add the stock and season. 10. Simmer, uncovered, for 30 minutes. 11. Add the tomato purée and simmer for another 40 minutes over a medium heat with a lid on. 12. Turn off the heat then stir in the garam masala. 13. Serve with chapattis or naans and chopped coriander.
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Laal Maas is a traditional Indian lamb curry. Ingredients: - 8 garlic cloves - 1 tbsp ginger - 750g lamb shoulder - 1 1/2 tsp kashmiri chilli powder - 10 whole dried kashmiri chillies - 8 tbsp vegetable oil - 4 medium onions - 3 tbsp ghee - 3 bay leaves - 1 tbsp tomato purée - 600ml lamb stock or water - 1/2 tsp garam masala - coriander, for serving - chapattis or naans, for serving Cooking Instructions: 1. Blend the garlic, ginger and 2-3 tbsp of water to a smooth paste. 2. Marinate the lamb with 1 tbsp of paste and chilli powder for 2-3 hours or overnight. 3. Soak the whole chillies in 400ml of warm water. 4. Blend chillies to a paste with 3 tbsp of their soaking liquid. 5. Heat the oil in a large frying pan over a medium heat. Fry the onions, stirring frequently, until the onions brown evenly. Drain and set aside. 6. Heat the ghee in a large heavy pan over a medium heat. Fry the whole dried chillies and bay leaves for a few seconds, then add the cooked onions and stir for a minute. 7. Add the lamb and cook for 6-8 minutes. 8. Add the ginger slivers, the remaining garlic-ginger paste and kashmiri chilli paste. Fry for 2-3 minutes. 9. Add the stock and season. 10. Simmer, uncovered, for 30 minutes. 11. Add the tomato purée and simmer for another 40 minutes over a medium heat with a lid on. 12. Turn off the heat then stir in the garam masala. 13. Serve with chapattis or naans and chopped coriander.