Tuesday, November 10, 2009
Hi all,this week I m posting Lal Maas recipe.The ones who have tasted this Rajasthani hot spicy curry will know the relevance of 30 chillies and one cup ghee.
Do not fret...you may remove the ghee after cooking from top and use it later as roghan in other dishes.But once in a while you can indulge in some ghee and chillies...once in a while people!!!
Also this curry will take care of any winter infections...a good substitute for the chicken soup for colds.Read somewhere that spicy curries keep H1N1 at bay:-)
Serves : 4 Time : 80 mins.
1 kg lamb cut into 1-1.5 “with bone/boneless
30 whole Kashmiri Red chilies
12-14 Chopped garlic
200 grams sliced onions
6 Cardamoms (green)
6 Cardamoms (black)
1 teaspoon roasted Cumin seeds
1 cup Curd
2 tablespoons Coriander powder
1 teaspoon Turmeric powder
1 cup Ghee
2 tablespoons Chopped coriander leaves
Salt (As per taste)
Beat the curd in a bowl add red chilies, turmeric powder, coriander powder, roasted cumin seeds and salt. Mix well and keep aside.
Heat ghee in a deep bottomed pan, add the garlic and fry till golden brown. Add cardamoms and sliced onions and cook till the onions turn brown. Add the meat, cook for 25-30 minutes, stirring often. Add the curd mixture and cook till the gravy is completely dry. Add 3 cups of water and bring to a boil. Adjust seasoning, cover and simmer till the meat is tender.
Garnish with chopped coriander leaves. Serve with hot chapatis.
If you wish to reduce chillies do till 70% only and use Kashmiri chillies..as they are rich in color and flavour and are not as hot as Rajasthani chillies.Enjoy with Hot chapatis preferably without ghee;-)