Ingredients:
- 500g boneless lamb meat, cut into cubes
- 2 tablespoons ghee (clarified butter)
- 1 tablespoon oil
- 2-3 dried red chilies
- 2-3 bay leaves
- 2-3 green cardamom pods
- 2-3 cloves
- 1-inch piece of cinnamon stick
- 1 tablespoon ginger-garlic paste
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- Salt, to taste
- Fresh coriander leaves, chopped (for garnish)
Instructions:
- Heat ghee and oil in a heavy-bottomed pan on medium heat.
- Add dried red chilies, bay leaves, cardamom pods, cloves, and cinnamon stick to the pan. Fry for a minute or until fragrant.
- Add ginger-garlic paste to the pan and cook for 30 seconds, stirring continuously.
- Add finely chopped onions to the pan and sauté until they turn golden brown.
- Add lamb cubes to the pan and cook on high heat until they are browned on all sides.
- Add tomato puree to the pan and cook for a few minutes until the oil starts separating from the mixture.
- Add red chili powder, coriander powder, cumin powder, turmeric powder, and salt to the pan. Mix well and cook for a few more minutes.
- Add enough water to the pan to cover the meat and bring the mixture to a boil.
- Reduce the heat to low, cover the pan with a lid, and let the lamb cook for 30-40 minutes, or until it is tender.
- Garnish with chopped coriander leaves and serve hot with rice or bread.
Laal Maas is a fiery and flavorful meat curry that is perfect for those who love spicy food. The combination of the aromatic spices and tender lamb cubes make this dish a must-try for anyone looking to explore the rich and diverse cuisine of Rajasthan.
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