(Lal Maas) from Rasam Cookery Classes

photo 1A 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.

 

 

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