To say this is spicy would be a good indication for the general public. It may be slightly misleading however. I will say it’s very spicy. Fabulously spicy is my official description. Traditionally made with any red meat, Laal Maas is a simple yet flavour filled curry. Just perfect for anyone who appreciates a bit of spice.
1kg lamb shoulder (3cm cubes)
4 tablespoons natural yoghurt
2 teaspoons hot chilli powder
1/2 teaspoon coriander powder
1/4 teaspoon ground turmeric
2 teaspoons crushed garlic
1 small onion (finely grated)
1 teaspoon garam masala
1 teaspoon salt
1 onion (sliced)
3 tablespoons ghee (or vegetable oil)
1 tomato (chopped)
1 small bunch fresh coriander (chopped)
lemon wedges (to squeeze over)
Mix the lamb with all the marinade ingredients. Cover and refrigerate for 1 hour (overnight is even better).
Heat the ghee in a large saucepan over a moderate heat and when just hot, add the onion slices and fry for 4-5 minutes until soft and browned. Add the lamb and stir well for 5-6 minutes. Pour in 1 1/2 cups of water and bring to a boil. Cook for 1 1/2 hours until the lamb is tender. Check for seasoning then serve.
Sprinkle with fresh coriander and tomatoes and squeeze over fresh lemon to tart it up a bit.