Laal Maas - Spicy Rajasthani Lamb Curry

Ingredients

• 500g (1.1 lb) lamb, cut into pieces 500g (1.1 lb) lamb, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 tablespoons plain yogurt 2 tablespoons plain yogurt
• 2 teaspoons red chili powder 2 teaspoons red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 4-5 dried red chilies 4-5 dried red chilies
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 8g (Sugar: 4g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the yogurt, ginger, garlic, red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well to form a smooth marinade.
2. 2.
   Add the lamb pieces to the marinade and coat them evenly. Allow the lamb to marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Heat the vegetable oil in a deep pan or Dutch oven over medium heat. Add the dried red chilies and sauté for a few seconds until they release their aroma.
4. 4.
   Add the chopped onions to the pan and cook until they turn golden brown.
5. 5.
   Add the tomato puree and cook for a few minutes until the oil starts to separate from the mixture.
6. 6.
   Add the marinated lamb to the pan and cook on medium-high heat until the meat is browned on all sides.
7. 7.
   Reduce the heat to low, cover the pan, and simmer for about 1-2 hours or until the lamb is tender and the flavors have melded together.
8. 8.
   Garnish with fresh cilantro leaves and serve hot with naan, roti, or steamed rice.

Treat your ingredients with care...

• Dried Red Chilies — Adjust the quantity of dried red chilies according to your spice preference. For a milder version, reduce the number of chilies or remove the seeds before adding them to the dish.

Tips & Tricks

• For an extra smoky flavor, you can roast the dried red chilies before adding them to the dish.
• Adjust the spice level by adding more or fewer red chili powder and dried red chilies.
• Allow the lamb to marinate overnight for a more intense flavor.
• If you prefer a thicker curry, you can add a tablespoon of tomato paste during the cooking process.

Serving advice

Serve Laal Maas hot with naan, roti, or steamed rice. Garnish with fresh cilantro leaves for added freshness.

Presentation advice

Present the Laal Maas in a deep serving dish, allowing the vibrant red color of the curry to stand out. Garnish with a sprinkle of fresh cilantro leaves for an appealing touch.