Laal maas
Rajasthan’s red lamb curry, fiery and smoky, once made by Rajput hunters. In Jaipur it’s served with bajra (millet) bread or chapati.
Ingredients
- 1 kg bone-in lamb, in pieces
- 15 dried Kashmiri red chillies (or 3 tablespoons of sweet paprika and 1 of cayenne)
- 250 g yoghurt
- 3 onions
- 8 garlic cloves
- 4 tablespoons of ghee
- 1 teaspoon of cumin, 1 of ground coriander, 4 cardamom pods and 4 cloves
- Salt
How to make it at home
- Soak the chillies in hot water and blend them with the garlic into a paste.
- Marinate the lamb with the yoghurt, the chilli paste and salt for 1 hour.
- Heat the ghee, fry the whole spices and the sliced onion until deep golden.
- Add the lamb with its marinade and fry over a high heat for 10 minutes.
- Cover and cook over a low heat for 1½ hours, adding water if needed, until the meat is tender and the sauce red and thick.
The trick: In Rajasthan they smoke it at the end with a live coal placed inside the covered pot.