Many of us are familiar with only currries we see on an Indian restaurant and takeaway menu, forgeting there are so many more curries especially in India. This weeks curry recipe is a case in point this Rajahstani recipe is a much loved and favourite of many in Indian and beyond. This deep red curry is called 'Red (Laal) 'Meat (Maas) and remind me of a typical vindaloo- fiery hot but with amazing complex flavours. In some ways this slow cooked curry is superior.

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LAAL MAAS INGREDIENTS:

1 kg of Lamb Shoulder on the bone
2 red onions medium size thinly sliced
10 garlic cloves grated
20 dried red chillies (mathania variety if possible)
1 TBLSP of Ginger paste
4 Black cardamon, 6 Green cardamon
6 cloves
2 pieces of cassia bark
2 Tej Pata (asian bayleaves)
1 tsp of black peppercorns whole
1 small piece of mace
100 ml of butter ghee. (here is the link to my seasoned ghee Is this Why Your Curries DON'T taste like ...
2 TBLSPs of Mustard seed oil
6 TBLSPs of Greek full fat yogurt
2 cups of water
1 TBLSP of Kashmiri Chilli Powder
1 TBLSP of coarsely ground coriander
1 tsp of cumin powder
1 1/2 tsp of salt
Little fresh coriander to garnish (optional)

Step. 1 Soak the chillies for 1 hour
Step.2 Grind the chillies
Step.3 Temper the whole spices
Step.3 Cook onions till golden brown also add the salt
Step.4 Brown the meat
Step.5 Add the powdered spices and cook these for 2-3 mins
Step.6 Add the Chilli paste and cook for 5 minutes
Step.7 Add the water
Step. 8 Add the yogurt and cook for 1 1/2 hours on low heat



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33 cm Karahi Pan with handles and lid used in this video: https://amzn.to/4ltlcMS

Patak's Balti Paste- Commercial variety:  https://amzn.to/3pZa0te

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