Lamb Laal Maans

Base Curry Paste

1. Heat a pan on medium high heat add ghee or oil

2. When oil is hot, add onion fry until light golden brown

3. Add salt, ginger and garlic, sauté for 30 seconds

4. Add tomatoes, cook until soft (approx. 5 minutes)

5. Add chilies and coriander leaves cook for 5 more minutes

6. Allow to cool and blend into a fine smooth paste

Laal Maans Curry

1. Heat a pan on medium heat

2. When the oil is hot, add ghee and whole spices (approx. 30 seconds)

3. Then add onions and fry until light golden brown

4. On high heat, add chunks of lamb

5. Keep stirring until the lamb starts to release water add relish spice mix     and the oil starts to separate (approx. 10 minutes)

6. Then add base paste and cook on high for 5 minutes

7. Add 200ml hot water (only if necessary)

8. check for seasoning add 1 tsp of salt (to taste)

9. Slow cook lamb on medium heat for 45 minutes or until lamb is nice     tender.

    (keep stirring in between, only add hot water if needed)

TAKE IT TO THE NEXT LEVEL

Small pan or iron ladle for tarka

1 tbsp ghee or vegetable oil

2 Kashmiri chili whole

½ tsp coriander seeds

1. Heat the pan on medium high, add ghee

2. When ghee reaches smoking point add red chili and coriander seeds take     off the flame and allow it to fry for 30 seconds (don’t let it burn, bring it     back to the heat if necessary) pour it over the lamb curry and cover with     the lid instantly, simmer for 2 more minutes

3. Check for seasoning and add salt if needed

    give a final stir and enjoy

(recommended - serve with pilaf rice or cumin tempered rice)