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Lal Maas (Red Lamb Curry) Recipe
'Lal' means red, while 'Maas' means meat. It is also called Lal Gosht. 'Gosht' basically refers to goat meat. This is a popular recipe from Rajasthan
In modern kitchens, this is the most misinterpreted Lamb dish. The red color actually refers to whole red cayenne peppers floating around in the dish. There is no Degi Mirch (Paprika) in it to give it a crimson color. Many restaurants add tomatoes, but tomatoes were rarely used in Rajasthan. In Bharatpur, tomatoes were not grown till after the partition, when Punjabi refugees started to plant them.
Ingredients
1. Lamb: 1½ Ponds Boneless. Cut into 1" thick slabs or cubes
2. Ghee: ¼ Cup
3. Onion finely chopped: 1 Cup
4. Minced Garlic: 2 Tablespoons
5. Chopped ginger: 2 Tablespoons
6. Black Cardamom: 3
7. Cumin Seeds: 1 teaspoon
8. Coriander powder: 1 teaspoon
9. Salt: ¼ teaspoon
10. Whole Cayenne Peppers: 20
11. Water: 6 Cups
12. Yogurt: 1 Cup
Method
1. Heat Ghee in a heavy bottom pan. Add onions. Sauté till clear.
2. Add Garlic and ginger. Sautee 2 minutes.
3. Add Black Cardamom, and Cumin Seeds. Sauté for 5 minutes.
4. Add Coriander powder, salt, and lamb. Sauté for ten minutes.
6. Add water. Bring it to a near boil. Turn down heat as soon as you see the bubble reaching the top. You do not want to cook lamb at high heat to prevent it from getting tough. Cover. Cook on medium heat about one hour, till lamb is tender.
7. Stir in Yogurt before service. If add yogurt to temperature hot curry, the yogurt will break up.