recipe
MAIN DISH
HOT LAMB CURRY
Laal maas, as this dish is called in Rajasthan in Northwest India, is lamb cooked in garlic, coriander and enough red chile to make your hair stand on end. This recipe is much milder, using cayenne powder in place of the usual 15 whole red chiles. Serve with flatbread or rice and a vegetable side dish and cooling yogurt and cucumber raita (salad).
• 1 pound stewing lamb, cut into ¼-inch cubes
• 1 teaspoon cayenne powder, or to taste
• 2 garlic cloves, crushed
• ½ teaspoon turmeric
• ½ teaspoon ground coriander seeds
• 1 medium yellow onion, minced
• 4 tablespoons plain yogurt, preferably Greek strained
• Salt
• 2 tablespoons vegetable oil
• 1 small onion, fairly thickly sliced
• 1 ¼ cups hot water
• 1 bunch fresh cilantro, coarsely chopped
Mix the lamb, cayenne, garlic, turmeric, ground coriander, minced onion, yogurt and salt to taste. Cover and marinate about half an hour in the refrigerator. Heat the oil in a heavy-based pan over medium-high heat. Add the sliced onion and fry until soft and translucent, about 4-5 minutes. Add the lamb mixture and cook, stirring frequently until starting to brown, about 8 minutes. Add hot water, reduce heat to low, cover and simmer, stirring from time to time, until the meat is tender, about 30-35 minutes. Garnish with cilantro. Makes 4 servings.
Source:India with Passion by Manju Malhi, (Interlink Books, 2005).
Per serving: 327 calories (63 percent from fat), 22.9 g fat (8.2 g saturated, 9.2 g monounsaturated), 76.6 mg cholesterol, 23.3 g protein, 6.7 g carbohydrates, 1.3 g fiber, 94.1 mg sodium.
