Indian cuisine · Meat & Kebab

Laal Maas

Fiery lamb curry from Rajasthan with plenty of dried chilies, garlic and yogurt, braised in ghee.

Ingredients · for 4 servings

• 800 g lamb shoulder
• 10 dried chilies (mild, e.g. Kashmiri)
• 250 g yogurt
• 10 garlic cloves
• 3 onions
• 4 cardamom pods
• 2 cloves
• 1 cinnamon stick
• 1 tsp coriander seeds
• 5 tbsp ghee
• Salt

Instructions

1. Deseed the dried chilies, soak them in hot water for 20 min., then blend with the garlic and 100 ml of the soaking water into a bright red paste.
2. Cut the lamb shoulder into 4 cm cubes and season with salt; whisk the yogurt smooth so it doesn't curdle later.
3. Heat the ghee in a heavy pot, let the cardamom, cloves, cinnamon stick and coriander seeds sizzle for 30 sec., then fry the finely sliced onions for 10 min. until golden brown.
4. Add the lamb and sear it well over high heat for 6–8 min., until it has taken on color all over.
5. Reduce the heat, stir in the chili paste and fry for 3 min., then stir in the yogurt spoonful by spoonful and braise covered for 60 min. until the lamb is tender.
6. Remove the lid and simmer uncovered for 8–10 min. until red ghee separates on the surface, then serve with rice or flatbread.