Rajasthani Laal Maas
User Reviews
5
8 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
4
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Calories
364 kcal
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Course
Main Course
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Cuisine
Indian
Rajasthani Laal Maas
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Rich, intense and glossy - this spicy curry from Rajasthan has everything you need and more from a curry.
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Ingredients
Marinade
- 1 onion (chopped)
- 4 tbsp Greek yogurt plain, low fat, style
- ½ cup crushed tomato
- 8 garlic peeled, cloves
- 1 tsp coriander powder
- 1 tsp kashmiri chili powder
- 1 tsp cayenne pepper (hot)
- ¼ tsp turmeric powder
- 1 tsp garam masala
- 1 tsp salt
- 2.2 lb lamb shoulder (cut into chunks)
Other
- 3 tbsp vegetable oil
- 1 tsp cumin seeds
- 4 green cardamom pods (lightly bruised)
- 2 black cardamom pods
- 2 cloves
- 2 bay leaf
- 1 onion (large, thinly sliced)
Instructions
- Using a food processor or stick blender, blend the onion, yoghurt, tomato, garlic, coriander, chilli, turmeric, garam masala and salt until smooth.
- Mix together the mixture with the lamb chunks and refrigerate for 1 hour (overnight is even better).
- Heat the vegetable oil in a large pan until hot. Add the cumin seeds, green and black cardamom pods, cloves and bay leaves and sizzle for 10 seconds before adding the onion. Fry for 4-5 minutes until soft and lightly golden.
- Tip in all the lamb and its marinade and stir well for 5-6 minutes. Pour in 2 cups water and bring to a simmer. Reduce the heat to very low, cover and simmer very gently for 1½-2 hours until the lamb is tender. If the sauce is thin, remove the lid for 15 minutes to reduce slightly.
- Serve with Indian breads or basmati rice.
Notes
- Mix up the chilli
- Mix up the chilli
- Storing
- Storing
- Adding vegetables
- Adding vegetables
- To make your own blend of chilli colour and heat, mix up the chilli powders you use. For colour, use a mild chilli powder like Kashmiri or even just sweet Paprika. For spice, choose a hot chilli powder or cayenne pepper. Find the combination that works best for you.
- Refrigerate Laal Maas for up to a week in. an airtight container.
- Freeze the curry in single portions for 3+ months in freezer bags or airtight containers.
- Add some potatoes to the Laal Maas about 30 minutes from the end of cooking.
- Add frozen peas to the sauce at the end and simmer for 1-2 minutes.
Nutrition Information
Show Details
Calories
364kcal
(18%)
Carbohydrates
13g
(4%)
Protein
35g
(70%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Cholesterol
101mg
(34%)
Sodium
752mg
(31%)
Potassium
700mg
(15%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
265IU
(5%)
Vitamin C
9mg
(10%)
Calcium
90mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 13g | 4% |
| Protein | 35g | 70% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 101mg | 34% |
| Sodium | 752mg | 31% |
| Potassium | 700mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 90mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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