Main CourseDinner

Laal Maas (Red Meat Curry)

Name: Laal Maas (Red Meat Curry)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 racions
Cuisine: indian
Ingredients: 700 g lamb cut into 1-inch pieces; 4 cs ghee; 2 u yellow onion finely chopped; 10 gra garlic minced; 2 cs ginger grated; 3 cs kashmiri red chili powder; 1 cs coriander powder; 1 ct cumin powder; 0,5 ct turmeric powder; 2 u black cardamom; 4 u green cardamom; 1 u cinnamon stick 1-inch piece; 4 u clove; 1 u bay leaf; 1 tassa yogurt plain, full-fat, whisked; 1 tassa water warm; 1 ct salt; 1 ct garam masala; 2 cs fresh cilantro chopped (opcional)

Laal Maas is a fiery Rajasthani lamb curry known for its vibrant red color and rich, spicy flavor. This traditional dish features tender lamb slow-cooked in a robust gravy of yogurt, garlic, and a blend of intense red chilies.

Una recepta original de Forkin

Temps total: 2 h
Racions: 4
Dificultat: Difícil
Per ració: 758 kcal

Informació sobre al·lèrgens: pot contenir llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

700 glamb, cut into 1-inch pieces
4 csghee
2 uyellow onion, finely chopped
10 gragarlic, minced
2 csginger, grated
3 cskashmiri red chili powder
1 cscoriander powder
1 ctcumin powder
0,5 ctturmeric powder
2 ublack cardamom
4 ugreen cardamom
1 ucinnamon stick, 1-inch piece
4 uclove
1 ubay leaf
1 tassayogurt, plain, full-fat, whisked
1 tassawater, warm
1 ctsalt
1 ctgaram masala

garnish

2 csfresh cilantro, chopped(opcional)

Estris

measuring cups · measuring spoons · whisk · cutting board · knife · heavy-bottomed pot

Elaboració

Pas a pas

1
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Uns 2 min
2
Add the black cardamom, green cardamom, cinnamon stick, cloves, and bay leaf to the hot ghee and sauté for 30 seconds until fragrant.
Uns 1 min
3
Add the chopped yellow onion and cook until golden brown, about 8-10 minutes.
Uns 9 min
Nota de cuina: Stir frequently to ensure even browning.
4
Stir in the minced garlic and grated ginger and cook for 2 minutes until their raw aroma disappears.
Uns 2 min
5
Add the kashmiri red chili powder, coriander powder, cumin powder, and turmeric powder. Cook for 1 minute, stirring constantly.
Uns 1 min
Nota de cuina: Add a splash of water if the spices start to stick.
6
Add the lamb pieces to the pot and sear on all sides until browned, about 5-7 minutes.
Uns 6 min
Nota de cuina: Browning the lamb adds depth of flavor.
7
Reduce the heat to low. Gradually stir in the whisked yogurt, one tablespoon at a time, continuously stirring to prevent curdling.
Uns 5 min
Nota de cuina: Ensure the heat is very low and stir constantly to incorporate the yogurt smoothly.
8
Once all the yogurt is incorporated, increase the heat to medium-low and bring the mixture to a gentle simmer.
Uns 3 min
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.
Uns 1 h 15 min
Nota de cuina: Check occasionally and stir to prevent sticking. Add more warm water if the curry becomes too dry.
10
Once the lamb is tender, stir in the garam masala and cook for another 5 minutes, uncovered.
Uns 5 min
11
Taste and adjust seasoning if necessary.
12
Garnish with fresh cilantro before serving.

Per ració

Nutrició

52%Puntuació

Calories: 757,5kcal
Proteïnes: 35,6g
Hidrats de carboni: 22,7g
Greixos: 59,3g
Fibra: 7,6g
Sucre: 6,4g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Laal Maas in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over low heat, adding a splash of water if needed, until heated through.