A wonderful lamb dish served at Rasam, this recipe is from our Rasam Cookery Classes earlier this year .  We have more dates upcoming with specific focus on vegetarian dishes for certain dates, check out our page http://www.rasam.ie/about-rasam-restaurant/indian-cookery-classes/ for more information.

LAL MAAS RECIPE

Ingredients

•  5 tbs of OIL
• 1 stick of CINNAMON
• 4 pods of BLACK CARDAMOM
• 5 pods of GREEN CARDAMOM
• 1/2 kg of ONION (SLICED)
• 5 tbsp of GINGER GARLIC PASTE
• 2 tbsp. of CORIANDER POWDER
• 2 tbsp. of RED CHILLI POWDER
• 1/2 tsp of TURMERIC
• 300 gm of PLUM TOMATO PUREE
• SALT TO TASTE
• 1 kg of LAMB DICED
• 1 tsp of LAL MAAS MASALA

Cooking Instructions

• START WITH HEATING OIL AND TEMPER IT WITH CINNAMON, BLACK CARDAMOM & GREEN CARDAMOM.
• NOW ADD THE SLICED ONIONS AND SAUTE THEM TILL IT GET TRANSLUCENT, ADD GINGER AND GARLIC PASTE AND AGAIN SAUTE TILL IT LEAVES THE OIL.
• AT THIS STAGE ADD CORIANDER POWDER, RED CHILLI POWDER, TURMERIC AND SALT WITH LITTLE BIT OF WATER. AGAIN COOK THEM FOR NEXT 5 MINUTES.
• ADD THE TOMATO PUREE AND COOK TILL OIL SEPERATES
• NOW BLEND THE WHOLE CURRY AND STRAIN IT.
• ADD THE MEAT DICES AND COOK IT ON A SLOW FIRE, COVERING THE POT WITH LID.
• IT WILL TAKE AROUND 50 MINUTES FOR LAMB TO COOK.
• FINISH WITH LAL MAAS MASALA.