Laal Mass (Fiery Lamb Curry)

Recipe by GoldsmithLissa
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Optional for extra flair of tadka (or tempering): Set aside 3-4 of dried chillies, 4-6 cloves, and 1 Tbs of ghee or oil.
  • Soak remained in 1/2 cup of water.
  • Mix yogurt with cumin seeds, ground coriander, chili powder, salt. Set aside.
  • Heat rest of ghee or oil in heavy-based pan.
  • Add remainder of cloves, cinnamon or bay, and the cardamoms.
  • When they begin to crackle and change color, add garlic and saute for 2 minutes or until garlic is golden brown.
  • Add onions and cook for 10 minutes or until golden brown, stirring constantly.
  • Stir in meat and cook for 2-3 minutes.
  • Drain chillies and add to pan.
  • Cook mixture for 10-12 minutes or until liquid has evaporated and meat starts to brown.
  • 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 tast.
  • Remove from heat and keep warm.
  • Optional for tadka (or tempering): Heat up reserved ghee or oil in ladle over flame or small pan and add reserved cloves and dried red chillies. Cook for 1-2 minutes or until ghee changes color and spice flavors are released. Pour contents over curry.
  • Sprinkle with chopped cilantro and serve.
Advertisement