Mutton and Lamb

Laal Maas


Laal Maas/Hot Lamb Curry
Lamb – 1 kg, cut into pieces
Oil – 300 ml
Red Chilli Powder – 6 tsp
Coriander Powder – 1/4 cup
Onions – 3, sliced
Yogurt – 1 1/4 cups
Salt to taste
Turmeric Powder – 1 tsp
Garlic Paste – 2 tblsp
Water – 2 cups, lukewarm
Green Coriander – 1 tblsp, chopped

1. Mix together all the ingredients, except garlic paste.
2. Marinate the lamb pieces for an hour.
3. Heat the oil in a heavy bottomed pan.
4. Add the lamb pieces and cook for 45 minutes on a slow fire till the pieces become tender.
5. Add the garlic paste and cook till the oil separates.
6. Add the water and bring to a boil.
7. Garnish with green coriander.
8. Serve hot.

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