Ingredients
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25 - 35
-
1 1/2
-
5 1/2
-
9
-
2
-
1 1/2
-
1
-
2
-
3
-
6
-
-
-
-
-
Directions
Laal Mass (Fiery Lamb Curry),Wonderful recipe for Rajasthani curry from Northern India…but very neutral flavour that would appease someone who is reserved about experimenting with exotic foods. To reduce spice, remove seeds from peppers…leave them in for the full effect!,This is one of the best curry’s I have made – go easy on the salt. delicious recipe thanks,Really delicious and unusual curry! used 35 chilies, and we found this to be a nice level of spice. The clove flavour really stands out. Next time I’m planning to try this with goat meat. Yum! Thanks for posting!
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Steps
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1
Done
|
Optional For Extra Flair of Tadka (or Tempering): Set Aside 3-4 of Dried Chillies, 4-6 Cloves, and 1 Tbs of Ghee or Oil. |
|
2
Done
|
Soak Remained in 1/2 Cup of Water. |
|
3
Done
|
Mix Yogurt With Cumin Seeds, Ground Coriander, Chili Powder, Salt. Set Aside. |
|
4
Done
|
Heat Rest of Ghee or Oil in Heavy-Based Pan. |
|
5
Done
|
Add Remainder of Cloves, Cinnamon or Bay, and the Cardamoms. |
|
6
Done
|
When They Begin to Crackle and Change Color, Add Garlic and Saute For 2 Minutes or Until Garlic Is Golden Brown. |
|
7
Done
|
Add Onions and Cook For 10 Minutes or Until Golden Brown, Stirring Constantly. |
|
8
Done
|
Stir in Meat and Cook For 2-3 Minutes. |
|
9
Done
|
Drain Chillies and Add to Pan. |
|
10
Done
|
Cook Mixture For 10-12 Minutes or Until Liquid Has Evaporated and Meat Starts to Brown. |
