Rajasthani lamb curry
Sachins’ chef patron Kulmeet (Bob) Arora shares his take on Laal Maas. This recipe is ideally made using a pressure cooker for speed, or you can use a heavy-bottomed pan with a tight-fitting lid – just adjust cooking times accordingly.
Ingredients
- 6-8 Kashmiri red chillies
- 750g lamb, cut into 1-inch chunks
- 6 tbsp natural yoghurt
- 2 tsp ground cumin
- 2 tsp ground coriander
- ¼ tsp ground turmeric
- 2 tbsp ginger and garlic paste
- 4 tbsp ghee or vegtable oil
- 1 whole black cardamom pod
- 3-4 whole green
- cardamom pods
- 1 inch cinnamon stick
- 3-4 cloves
- 1 bay leaf
- 4 medium white onions chopped
- ¼ tsp garam masala
- 1 tbsp tomato purée
- salt
- chilli flakes
Method
- Soak the Kashmiri chillies in a bowl of water for at least 1 hour, place in a food processor and blitz to a paste.
- Place the lamb in a large mixing bowl with the yoghurt, cumin, coriander, turmeric and 1 tbsp garlic and ginger paste. Mix and place in the fridge to marinate for at least 1 hour, or overnight.
- Warm the ghee in a pressure cooker, add the cardamom pods, cinnamon stick, cloves and bay leaf. As soon as they begin to release their aromas, add the onions, stirring as they cook.
- Once the onions are golden, add another 1 tbsp garlic and ginger paste, stirring continually to prevent sticking. Allow the onions to cook for a further minute or so before adding the marinated lamb. Stir continually, and as the lamb begins to cook add water so that the meat is fully covered.
- Put the lid on the pressure cooker and leave it to whistle 7-8 times before stirring in the garam masala and tomato purée.
- When the meat is cooked through, serve the curry with a garnish of chilli flakes and rice or naan bread.
Author: Bob Arora
