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 porsiyon
Cuisine: indian
Ingredients: 700 g lamb cut into 1-inch pieces; 4 yemek kaşığı ghee; 2 adet yellow onion finely chopped; 10 diş garlic minced; 2 yemek kaşığı ginger grated; 3 yemek kaşığı kashmiri red chili powder; 1 yemek kaşığı coriander powder; 1 çay kaşığı cumin powder; 0,5 çay kaşığı turmeric powder; 2 adet black cardamom; 4 adet green cardamom; 1 adet cinnamon stick 1-inch piece; 4 adet clove; 1 adet bay leaf; 1 su bardağı yogurt plain, full-fat, whisked; 1 su bardağı water warm; 1 çay kaşığı salt; 1 çay kaşığı garam masala; 2 yemek kaşığı fresh cilantro chopped (isteğe bağlı)

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 2 sa.
Porsiyon: 4
Zorluk: Zor
Porsiyon başına: 758 kcal

Alerjen bilgisi: süt içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

700 glamb, cut into 1-inch pieces
4 yemek kaşığıghee
2 adetyellow onion, finely chopped
10 dişgarlic, minced
2 yemek kaşığıginger, grated
3 yemek kaşığıkashmiri red chili powder
1 yemek kaşığıcoriander powder
1 çay kaşığıcumin powder
0,5 çay kaşığıturmeric powder
2 adetblack cardamom
4 adetgreen cardamom
1 adetcinnamon stick, 1-inch piece
4 adetclove
1 adetbay leaf
1 su bardağıyogurt, plain, full-fat, whisked
1 su bardağıwater, warm
1 çay kaşığısalt
1 çay kaşığıgaram masala

garnish

2 yemek kaşığıfresh cilantro, chopped(isteğe bağlı)

Ekipman

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

Hazırlanışı

Adım adım

1
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Yaklaşık 2 dk.
2
Add the black cardamom, green cardamom, cinnamon stick, cloves, and bay leaf to the hot ghee and sauté for 30 seconds until fragrant.
Yaklaşık 1 dk.
3
Add the chopped yellow onion and cook until golden brown, about 8-10 minutes.
Yaklaşık 9 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
5
Add the kashmiri red chili powder, coriander powder, cumin powder, and turmeric powder. Cook for 1 minute, stirring constantly.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 6 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
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.
Yaklaşık 1 sa. 15 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
11
Taste and adjust seasoning if necessary.
12
Garnish with fresh cilantro before serving.

Porsiyon başına

Besin değerleri

52%Puan

Kalori: 757,5kcal
Protein: 35,6g
Karbonhidrat: 22,7g
Yağ: 59,3g
Lif: 7,6g
Şeker: 6,4g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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