Photograph of the finished Laal maas

India · Cà ri cừu Laal Maas

Laal maas

1 hr 30 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 800 g
  • Photograph of Dried chillies Dried chillies 24
  • Photograph of Unsweetened yogurt Unsweetened yogurt 160 g
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Onion Onion 2
  • Photograph of Cinnamon and star anise Cinnamon and star anise 4 g
  • Photograph of Ghee Ghee 80 g
  • Photograph of Coriander seed powder Coriander seed powder 8 g
  • Photograph of Salt Salt 12 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Soak dried chili peppers in warm water for 20 minutes, then blend them with garlic.
  2. 2 Melt the ghee, then sauté the onion and cinnamon stick for 6 minutes until fragrant.
  3. 3 Add the lamb to the pan and stir-fry over high heat for 8 minutes until browned.
  4. 4 Reduce the heat, add the chili sauce and the beaten yogurt, stirring continuously for 5 minutes to prevent the yogurt from separating.
  5. 5 Add 300 ml of water, cover and simmer over low heat for 55 minutes until the meat is tender and the red sauce is thick.

With an appliance

  • Pressure cooker 55 min

    Replace step 5: cook lamb under high pressure for 20 minutes, then allow to air dry for 12 minutes; after 20 minutes, the connective tissue will be tender and won't need stirring. The yogurt sauce has already been stabilized in step 4, so do not add raw yogurt to the pressure cooker.

Start cooking