Laal Maas is a traditional Indian lamb curry.
– 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
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.