LAAL MASS (fiery lamb curry)
Ingredients
10-15 dried red chilies, stems removed
1 1/2 teaspoons cloves
5 1/2 ounces ghee or vegetable oil
9 ounces plain yogurt or Greek yogurt, whisked until smooth
2 teaspoons cumin seeds, roasted
1 1/2 tablespoons ground coriander
1 teaspoon red chili powder
2 teaspoons salt
3cinnamon sticks
3 bay leaves
6 green cardamom pods
5 black cardamom pods
2 1/2 ounces garlic cloves, finely chopped
9 ounces onions, finely chopped
2 1/4 lbs lamb or goat meat, chopped into large cubes
3 cups lamb stock or water
2 tablespoons cilantro leaves, finely chopped
Soak chillis in 1/2 cup of water.
Mix yogurt with cumin seeds, ground coriander, chili powder, salt. Set aside.
Heat ghee or oil in heavy-based pan.
Add cloves, cinnamon and bay, and the cardamoms.
When they begin to crackle and change color, add onions and cook for 10 minutes or until golden brown, stirring constantly.
Add garlic and saut? for 2 minutes.
Stir in meat and cook for 2-3 minutes, ensuring it is browned all over and sealed.
Drain chillies and add to pan.
Cook mixture for 10-12 minutes or until liquid has evaporated.
Add yogurt mixture and cook for 10-12 minutes or until liquid from yogurt has evaporated.
Add stock or water and bring to a boil.
Cover and reduce heat.
Simmer until meat is tender and adjust seasoning to taste.
Ingredients
10-15 dried red chilies, stems removed
1 1/2 teaspoons cloves
5 1/2 ounces ghee or vegetable oil
9 ounces plain yogurt or Greek yogurt, whisked until smooth
2 teaspoons cumin seeds, roasted
1 1/2 tablespoons ground coriander
1 teaspoon red chili powder
2 teaspoons salt
3cinnamon sticks
3 bay leaves
6 green cardamom pods
5 black cardamom pods
2 1/2 ounces garlic cloves, finely chopped
9 ounces onions, finely chopped
2 1/4 lbs lamb or goat meat, chopped into large cubes
3 cups lamb stock or water
2 tablespoons cilantro leaves, finely chopped
Soak chillis in 1/2 cup of water.
Mix yogurt with cumin seeds, ground coriander, chili powder, salt. Set aside.
Heat ghee or oil in heavy-based pan.
Add cloves, cinnamon and bay, and the cardamoms.
When they begin to crackle and change color, add onions and cook for 10 minutes or until golden brown, stirring constantly.
Add garlic and saut? for 2 minutes.
Stir in meat and cook for 2-3 minutes, ensuring it is browned all over and sealed.
Drain chillies and add to pan.
Cook mixture for 10-12 minutes or until liquid has evaporated.
Add yogurt mixture and cook for 10-12 minutes or until liquid from yogurt has evaporated.
Add stock or water and bring to a boil.
Cover and reduce heat.
Simmer until meat is tender and adjust seasoning to taste.
