Laal Maas (Red Meat Curry)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

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

   Ca. 2 min.

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.

   Ca. 1 min.

3. 3

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

   Ca. 9 min.

   Kokkens note: 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.

   Ca. 2 min.

5. 5

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

   Ca. 1 min.

   Kokkens note: 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.

   Ca. 6 min.

   Kokkens note: 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.

   Ca. 5 min.

   Kokkens note: 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.

   Ca. 3 min.

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.

   Ca. 1 t. 15 min.

   Kokkens note: 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.

    Ca. 5 min.

11. 11

    Taste and adjust seasoning if necessary.

12. 12

    Garnish with fresh cilantro before serving.