Jump to Main ContentJump to Primary Navigation
Top

Rajasthani Lal Maas

lambcurry.jpg
lambcurry2.jpg

Nothing can warm up a cold winter's evening better than with a spicy curry. But why get a takeaway when you can create a culinary masterpiece in your own kitchen? Devised by Indian chef Reza Mahammad, host of new Food Network UK show Reza, Spice Prince of India this lamb curry is perfect for a spicy weekend supper.

Ingredients

  • 225g plain yoghurt whisked until smooth
  • 1½ teaspoons roasted cumin seeds
  • 2½ teaspoons ground coriander
  • 2 teaspoons red chilli powder
  • Salt to season
  • 3 tablespoons of ghee or vegetable oil
  • 6-8 cloves
  • 15 dried red chillies (stalks removed and broken into 2-3 pieces each and soaked in very warm water for half and hour)
  • 6 green cardamom pods
  • 3 black cardamom pods
  • 2 bay leaves
  • 2 large onions thinly sliced
  • 4 tablespoons garlic/ginger paste
  • 1kg lamb/mutton cut into 4cm (1½ inch) cubes preferably with bones
  • 550 ml water/ lamb stock
  • 1 tablespoon of tomato puree diluted with 2tbsp water
  • 2 tablespoons of chopped coriander
  • Juice of 1 lemon
  • Salt to season
  • 2 tablespoons of ghee or vegetable oil
  • 6-8 dried bulb chillies soaked in warm water for half an hour then drained

Method

Step 1: Combine together all the ingredients for the yoghurt mixture and set aside.

Step 2: Using a large heavy-bottomed pan, heat 3 tablespoons of the ghee/oil over a medium-high heat until hot. Add the cloves, green and black cardamom pods, bay leaves and approximately 4 of the soaked dried chillies. Once they begin to crackle and change colour add the onions along with the garlic ginger paste. Continue to saute until the mixture turns a pale almond brown.

Step 3: Now add the meat and cook, stirring continuously over a high heat for approximately 5 minutes, then add the rest of the soaked dried chillies. Continue to cook for a further 10 minutes or so, or until all the liquid has evaporated and the meat starts to brown.

Step 4: Reduce the heat to medium, then add the yoghurt mixture. Cook for a further 15 minutes or until the yoghurt has dried up completely.

Step 5: Pour in the lamb stock/water along with the tomato puree. Bring to the boil, cover and simmer for approximately 30-40 minutes until tender. Once the meat is done, remove from the heat and keep warm.

Step 6: Using a small frying pan, heat up the ghee/oil until very hot, add the bulb red chillies, and as soon they change colour, pour onto the lamb.

Step 7: Finally, add the lemon juice and the chopped coriander and adjust seasoning.

Taken from Reza, Spice Prince of India, airing at 18:30pm, Monday October 24th on Food Network UK – Sky Channel 262, Freesat 405 and Freeview channel 49

Related

Raspberry hero.jpg

Raspberry clafoutis and orange cream

tagliolini.jpg

Tagliolini au gratin with prawns and treviso

Comments

Latest...

These are the 7 best-rated pizza restaurants in the UK

We scoured TripAdvisor, so you don’t have to.

by Moya Crockett
18 Jan 2017

Flat wine bottles that fit through the letterbox are here to save 2017

At last.

by Sarah Biddlecombe
13 Jan 2017

This infographic matches wine to your favourite snacks

The best bottles for chips, popcorn, doughnuts and more

by Amy Swales
12 Jan 2017

The Creme Egg Café is back – and this time, it's touring the UK

Here's how to get in

by Amy Swales
12 Jan 2017

Vegan batch recipes to speed up your week

From veggie chilli to breakfast bars

by Amy Swales
09 Jan 2017

A restaurant dedicated entirely to avocados is opening in Amsterdam

It’s the food trend that just won't die.

by Moya Crockett
05 Jan 2017

This restaurant is launching a Marmite menu across the UK

All-day Marmite brunch (as long as you know the secret menu password...)

by Amy Swales
22 Dec 2016

All the best ways to indulge your love of gin around the UK

Safaris, festivals, teas and tours to get your juniper on

by Amy Swales
19 Dec 2016

If you liked the rainbow bagel, you'll love this festive twist

The Christmas bagel has landed

by Amy Swales
19 Dec 2016

Marshmallows and mud pies: 12 dessert beers you have to try

Pudding in a bottle

by Amy Swales
16 Dec 2016