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.