- 2 cups ghee (clarified butter) 3 bay leaves 4 pods black cardamom 6 cloves 2 medium whole cinnamon sticks 2 medium red onions, finely sliced 6 lamb shanks 100g yogurt
- 3 tbsp Mathania chilli 1 tsp turmeric powder 4-6 garlic cloves, chopped 1 tbsp coriander powder 1 tbsp ginger and garlic paste 1 piece of live charcoal
Laal Maas
Ingredients
garnish
- 1 tsp fresh coriander, chopped 1 tbsp julienne ginger
Method
1. Add the bay leaves, cardamom, cinnamon and 1 cup of ghee to a deep cooking pan, over a high
heat.
2. Add the onions and brown.
3. Add the lamb shanks and cook until they are golden and form an outer crust.
4. Add ½ tbsp of ginger and garlic paste, and cook for another 3-4 minutes.
5. Add a pinch of salt and the Mathania chilli, and stir for three minutes.
6. In a mixing bowl, combine the yogurt, turmeric powder, coriander powder, the rest of the ginger and garlic paste, and salt to taste.
7. Add the mixture to the lamb shanks, ensuring they are evenly covered.
8. Leave on a low heat for 90 minutes or until cooked.
9. Separately, brown ½ cup of ghee and the chopped garlic.
10. Combine with the lamb shanks.
11. Place a piece of live charcoal in the Katori (small metal bowl) and place the katori in the curry.
12. Add ½ cup of ghee and the cloves, and cover.
13. Allow the smoke to infuse the lamb curry for three minutes.
14. Remove the charcoal.
15. Serve hot and garnish with fresh coriander and julienne ginger.
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