Laal Maas (Red Meat Curry)

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.

   حوالي 2 د

2. 2

   Add the black cardamom, green cardamom, cinnamon stick, cloves, and bay leaf to the hot ghee and sauté for 30 seconds until fragrant.

   حوالي 1 د

3. 3

   Add the chopped yellow onion and cook until golden brown, about 8-10 minutes.

   حوالي 9 د

   ملاحظة الطاهي: Stir frequently to ensure even browning.

4. 4

   Stir in the minced garlic and grated ginger and cook for 2 minutes until their raw aroma disappears.

   حوالي 2 د

5. 5

   Add the kashmiri red chili powder, coriander powder, cumin powder, and turmeric powder. Cook for 1 minute, stirring constantly.

   حوالي 1 د

   ملاحظة الطاهي: Add a splash of water if the spices start to stick.

6. 6

   Add the lamb pieces to the pot and sear on all sides until browned, about 5-7 minutes.

   حوالي 6 د

   ملاحظة الطاهي: Browning the lamb adds depth of flavor.

7. 7

   Reduce the heat to low. Gradually stir in the whisked yogurt, one tablespoon at a time, continuously stirring to prevent curdling.

   حوالي 5 د

   ملاحظة الطاهي: Ensure the heat is very low and stir constantly to incorporate the yogurt smoothly.

8. 8

   Once all the yogurt is incorporated, increase the heat to medium-low and bring the mixture to a gentle simmer.

   حوالي 3 د

9. 9

   Pour in the warm water and salt. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 60-75 minutes, or until the lamb is very tender.

   حوالي 1 س 15 د

   ملاحظة الطاهي: Check occasionally and stir to prevent sticking. Add more warm water if the curry becomes too dry.

10. 10

    Once the lamb is tender, stir in the garam masala and cook for another 5 minutes, uncovered.

    حوالي 5 د

11. 11

    Taste and adjust seasoning if necessary.

12. 12

    Garnish with fresh cilantro before serving.