• consumercare@rajahspices.co.uk
  • 
  • 
  • 
logo
  • About
  • Spice Diary
  • Products
  • Recipes
  • Sustainability
  • Contact
  • GROUND SPICES
  • Whole Spices
  • Masala Blends
  • Curry Powders
  • Seasonings
  • OUR HERITAGE
  • WHAT MAKES US DIFFERENT
  • SPICE SOURCING
banner0 image
banner1 image
banner2 image
banner3 image

Prep time: 10 mins

Cooking time: 1+ hours

Ingredients

  • 800 g Lamb/Mutton
  • 3 large onions, sliced
  • 1 1/2 tbsp ginger-garlic paste
  • 1/2 cup yoghurt, whisked
  • 2-3 Rajah Green Cardamom
  • 1 inch Rajah Cinnamon
  • 3-4 Rajah Cloves
  • 2-3 Rajah Bay leaves
  • 1 Black Cardamoms
  • 1 tsp Rajah Garam Masala
  • Salt as per taste
  • 3-4 tbsp Ghee/Oil
  • To make chilli paste:
  • 10-15 Rajah Dried Red Chilli, soaked in warm water
  • 10 Kashmiri red chillies/ Mathania Red Chillies, soaked in warm water
  • 2 Rajah Green Cardamom
  • 1/2-inch Rajah Cinnamon
  • 2-3 Rajah Cloves
  • 1 Black Cardamoms

Rajasthani Laal Maas

Method

  1. Add all the ingredients listed under Chilli paste along with some water and ground to a smooth paste.
  2. Heat ghee/oil in a large thick-bottomed pan on medium-high heat, when hot temper it with bay leaves, green cardamoms, cinnamon, cloves, black cardamom and sauté until you get a beautiful aroma of the spices.
  3. Add the sliced onions and sauté on medium-high heat for few minutes until soft and golden brown.
  4. Stir in the ginger garlic paste and continue sautéing for 1 to 2 minutes until the raw smell disappears.
  5. Next add the lamb pieces and sauté for 15 minutes or until it is no longer raw and browned all over.
  6. Now add the chilli pasted salt to the lamb and mix it well. Cook for 3-4 minutes.
  7. Add in the yoghurt along with 1/2 cup of water and mix it well with the meat and masala. Cook for 10 minutes stirring frequently until you see the oil separation from the sides.
  8. Now there are 2 ways, you can either slow cook the meat for one hour to an hour and 30 minutes or pressure cook it for 5-6 whistles, depending on the quality of the meat.
  9. To slow cook: Add 2 cups of hot water and mix it well with the meat. Cover and cook stirring intermittently so that it doesn't stick to the bottom. Add more water if you think it’s drying out. Cook till the meat is soft and fall off the bones. Add more water if you think it’s drying out. Finally, add garam masala powder and further cook for few minutes.
  10. To pressure cook: Transfer the lamb curry to the pressure cooker and add 1 cup of hot water. Pressure cook for 4-5 whistles. Finally, add garam masala powder and further cook for few minutes.
  11. You can adjust the consistency of the curry as per your liking. This is basically a semi-dry Lamb curry.
  12. Garnish with coriander leaves and serve with parathas, naan or rice.
   PREVIOUS RECIPE NEXT RECIPE  

KEEP IN TOUCH

Instagram

Follow on Instagram

YouTube

https://www.youtube.com/watch?v=e_YEtc9zCNs
https://www.youtube.com/watch?v=GBmrvkyCh1E

TWITTER

Tweets by rajah_spices

CONTACT

Consumer Careline
+44(0) 800 123 4567consumercare@rajahspices.co.uk

footer-logo
  • 
  • 
  • 
  • Home
  • About
  • Spice Diary
  • Products
  • Recipes
  • Contact
  • Privacy Policy

2022 © Westmill Foods | All rights reserved

We use cookies and similar technologies to give you the best experience on our site and to analyse site traffic (without identifying you).
See our Cookies Policy for more information about our use of cookies.
Cookie SettingsREJECTACCEPT
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
CookieDurationDescription
cookielawinfo-checbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Analytics
These cookies are used to collect information about how visitors use our website. The data that is generated by the cookie (including your IP Address) is forwarded to Google. Google use this information to compile reports on our behalf and to help us improve the website. This information informs us about the number of visitors to the website, where visitors have come to the website from and the pages they have visited. By default the _ga cookie expires 14 months from the date it was last refreshed.
SAVE & ACCEPT