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.
Resources
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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