Laal Mass (fiery Lamb Curry)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 25 -35 dried red chilies, stems removed
• 1 1/2 teaspoons cloves
• 5 1/2 ounces ghee or 5 1/2 ounces vegetable oil
• 9 ounces plain yogurt or 9 ounces greek yogurt, whisked until smooth
• 2 teaspoons cumin seeds, roasted
• 1 1/2 tablespoons ground coriander
• 1 teaspoon red chili powder
• 2 teaspoons salt
• 3 leaves cinnamon or 3 cinnamon sticks or 3 bay leaves
• 6 green cardamom pods
• 5 black cardamom pods
• 2 1/2 ounces garlic cloves, finely chopped
• 9 ounces onions, finely chopped
• 2 1/4 lbs lamb or 2 1/4 lbs goat meat, chopped into large cubes
• 3 cups lamb stock or 3 cups water
• 2 tablespoons cilantro leaves, finely chopped

Recipe

• 1 optional for extra flair of tadka (or tempering): set aside 3-4 of dried chillies, 4-6 cloves, and 1 tbs of ghee or oil.
• 2 soak remained in 1/2 cup of water.
• 3 mix yogurt with cumin seeds, ground coriander, chili powder, salt. set aside.
• 4 heat rest of ghee or oil in heavy-based pan.
• 5 add remainder of cloves, cinnamon or bay, and the cardamoms.
• 6 when they begin to crackle and change color, add garlic and saute for 2 minutes or until garlic is golden brown.
• 7 add onions and cook for 10 minutes or until golden brown, stirring constantly.
• 8 stir in meat and cook for 2-3 minutes.
• 9 drain chillies and add to pan.
• 10 cook mixture for 10-12 minutes or until liquid has evaporated and meat starts to brown.
• 11 add yogurt mixture and cook for 10-12 minutes or until liquid from yogurt has evaporated.
• 12 add stock or water and bring to a boil.
• 13 cover and reduce heat.
• 14 simmer until meat is tender and adjust seasoning to tast.
• 15 remove from heat and keep warm.
• 16 optional for tadka (or tempering): heat up reserved ghee or oil in ladle over flame or small pan and add reserved cloves and dried red chillies. cook for 1-2 minutes or until ghee changes color and spice flavors are released. pour contents over curry.
• 17 sprinkle with chopped cilantro and serve.