Laal Maas' Authentic Red Meat Curry
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Laal Maas' Authentic Red Meat Curry

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Executive chef
  • 500 gms lamb cut into 2" cubes with or without bones
  • 7-8 whole dry red chillies or 4 whole dry red chillies and 4 Kashmiri chilli
  • 2 tbsps coriander seeds
  • 1/2 tsp turmeric powder
  • 1 tbsp garlic paste
  • 1 cup unsweetened yogurt
  • 4 tbsps vegetable/ sunflower/ canola cooking oil
  • 4 medium sized onions sliced very thin
  • Salt to taste
  • 1 tsp garam masala powder
  • 3-4 tbsps finely chopped green coriander

Method of Preprations:

  • Soak the red chillies/ Kashmiri chillies and coriander seeds in a bowl of water so they are just covered. After 10 minutes of soaking, drain them and put into the food processor. Add the turmeric powder and garlic paste. Add just a few table spoons of water, a little at a time to grind this mixture into a smooth paste.
  • Mix this paste with the yogurt and then add the meat to it. Mix well. Keep aside to marinate for 1 hour.
  • Heat the cooking oil in a deep pan on medium heat. Add the onions and fry till golden brown. Stir often to prevent burning. Remove the onions from the oil with a slotted spoon and put on paper towels to soak up excess oil. Keep a little aside to garnish the dish and put the rest into the blender or food processer. Grind to a smooth paste.
  • Heat the oil that was left over from frying the onions, again. Add this onion paste to it and fry for 1-2 minutes. Now add the meat and its marinade. Fry till the oil begins to separate from the masala. Stir often and sprinkle a little water whenever the masala begins to stick to the pan or burn. Season with salt to taste.
  • When the meat is cooked and tender, remove the pan from the heat and sprinkle the garam masala over it. Cover immediately and keep aside for 2-3 minutes. Open the cover and garnish with previously fried onions and chopped fresh coriander leaves. Serve hot with bajra ki Roti. One of the favourite dish of Rajasthan.