Thursday, May 15, 2014

Laal Maas - #Red #Meat #Curry

This traditional Rajasthani dish can be made as hot as you like. It gets its color from the chillies used to cook it. If you want the color but not all the heat, the trick is to use only half the amount of red chillies and substitute the other half with Kashmiri Chillies which impart a red color but next to no heat! Serve Laal Maas with Bajra Roti.

500 gms lamb cut into 2" cubes with or without bones
7-8 whole dry red chillies or 4 whole dry red chillies and 4 Kashmiri ch
2 tbsps coriander seeds
1/2 tsp turmeric powder
1 tbsp garlic paste
1 cup unsweetened yogurt
4 tbsps vegetable/ sunflower/ canola cooking oil
4 medium sized onions sliced very thin
Salt to taste
1 tsp garam masala powder
3-4 tbsps finely chopped green coriander


Soak the red chillies/ Kashmiri chillies and coriander seeds in a bowl of water so they are just covered. After 10 minutes of soaking, drain them and put into the food processor. Add the turmeric powder and garlic paste. Add just a few table spoons of water, a little at a time to grind this mixture into a smooth paste.
Mix this paste with the yogurt and then add the meat to it. Mix well. Keep aside to marinate for 1 hour.
Heat the cooking oil in a deep pan on medium heat. Add the onions and fry till golden brown. Stir often to prevent burning. Remove the onions from the oil with a slotted spoon and put on paper towels to soak up excess oil. Keep a little aside to garnish the dish and put the rest into the blender or food processor. Grind to a smooth paste.
Heat the oil that was left over from frying the onions, again. Add this onion paste to it and fry for 1-2 minutes. Now add the meat and its marinade. Fry till the oil begins to separate from the masala. Stir often and sprinkle a little water whenever the masala begins to stick to the pan or burn. Season with salt to taste.
When the meat is cooked and tender, remove the pan from the heat and sprinkle the garam masala over it. Cover immediately and keep aside for 2-3 minutes. Open the cover and garnish with previously fried onions and chopped fresh coriander leaves. Serve hot with Bajra Roti.