Rajasthani Laal Maas
Rich, intense and glossy - this spicy curry from Rajasthan has everything you need and more from a curry.
Servings: 4
Calories: 364kcal
Ingredients
Marinade
- 1 onion (chopped)
- 4 tbsp Greek style yoghurt (low fat) (plain)
- ½ cup crushed tomato
- 8 garlic cloves (peeled)
- 1 tsp coriander powder
- 1 tsp chilli powder (hot)
- ¼ tsp turmeric powder
- 1 tsp garam masala
- 1 tsp salt
- 2.2 lb lamb shoulder (cut into chunks)
Other
- 3 tbsp vegetable oil
- 1 tsp cumin seeds
- 4 green cardamom pods (lightly bruised)
- 2 black cardamom pods
- 2 cloves
- 2 bay leaves
- 1 onion (large, thinly sliced)
Instructions
- Using a food processor or stick blender, blend the onion, yoghurt, tomato, garlic, coriander, chilli, turmeric, garam masala and salt until smooth.
- Mix together the mixture with the lamb chunks and refrigerate for 1 hour (overnight is even better).
- Heat the vegetable oil in a large pan until hot. Add the cumin seeds, green and black cardamom pods, cloves and bay leaves and sizzle for 10 seconds before adding the onion. Fry for 4-5 minutes until soft and lightly golden.
- Tip in all the lamb and its marinade and stir well for 5-6 minutes. Pour in 2 cups water and bring to a simmer. Reduce the heat to very low, cover and simmer very gently for 1½-2 hours until the lamb is tender. If the sauce is thin, remove the lid for 15 minutes to reduce slightly.
- Serve with Indian breads or basmati rice.
Video
Nutrition
Calories: 364kcal | Carbohydrates: 13g | Protein: 35g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 101mg | Sodium: 752mg | Potassium: 700mg | Fiber: 3g | Sugar: 4g | Vitamin A: 265IU | Vitamin C: 9mg | Calcium: 90mg | Iron: 4mg
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