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...

Fakeaways, not takeaways. Exciting dishes to make at home in 30 mins

Faster than the time it takes a pizza delivery bike to reach you. by Sejal Kapadia Pocha

27 Jan 2016

The juice trend that will improve digestion and boost your immunity

The need-to-know guide to kombucha

25 Jan 2016

How to cook the vegetable of the moment

Five winning cauliflower recipes

25 Jan 2016

Dominique Ansel's cult New York bakery to open in London

The best Cronut in town? by Sejal Kapadia Pocha

21 Jan 2016

The rise of meat-based cocktails: bacon and egg martini anyone?

We're on the fence with this food trend by Alex Peake-Tomkinson

21 Jan 2016

Our latest dessert obsession: fried Nutella ice cream

Girdle your stomachs... by Alex Peake-Tomkinson

20 Jan 2016

How to make Vietnamese beef pho

Quick to prepare and brimming with flavour, pho is a dish that can easily be recreated at home

18 Jan 2016

Behold the babycado: M&S launches mini avocado range

It's richer, sweeter and creamier in taste. by Sejal Kapadia Pocha

13 Jan 2016

How to make cinnamon buns by parliament’s baking aficionado Liz Truss

"This is something I’d usually make at the weekend as a breakfast dish."

12 Jan 2016

These edible bacon shots are our new boozy brunch obsession

Move over Bloody Marys

12 Jan 2016