Laal Maas (Fiery Rajasthani Lamb Curry)

Ingredients & Substitutes

Instructions

1. 1

   Combine 700 grams of boneless lamb pieces with 1 cup of plain full-fat yogurt, 2 tablespoons of ginger-garlic paste, 0.5 teaspoon of turmeric powder, and 1 teaspoon of salt in a large bowl, then marinate for at least 30 minutes.

2. 2

   Soak 20 Kashmiri dried red chilies in hot water for 20 minutes until softened, then deseed them and grind into a smooth paste using a small amount of water.

3. 3

   Heat 3 tablespoons of ghee in a heavy-bottomed pot over medium heat, then add 2 finely chopped large onions and sauté until they turn golden brown, about 8-10 minutes.

4. 4

   Stir in the marinated lamb mixture, 1 tablespoon of cumin powder, and 1.5 tablespoons of coriander powder, cooking for 5-7 minutes until the lamb is lightly browned on all sides.

5. 5

   Add the prepared red chili paste and 2 cups of hot water to the pot, mix well, and bring the mixture to a gentle simmer.

6. 6

   Cover the pot and cook on low heat for 1.5 to 2 hours, or until the lamb is tender and the curry has thickened, stirring occasionally.

7. 7

   Stir in 1 teaspoon of garam masala and simmer for another 5 minutes before serving the Laal Maas hot with rice or naan bread.