Laal Maans- A fiery Rajasthani Lamb Curry
Laal Maans is an authentic Rajasthani meat dish. The literal translation of “Laal Maans” is Red Meat. Traditionally, this lamb dish is prepared with red chillies and curd. However, the recipe I followed, doesn’t use curd. Instead it calls for Kachri powder, which is the powdered form of wild cucumber, commonly found in different parts of Rajasthan. This powder not only gives a tangy flavour to the dish, but also acts as a tenderiser. I got the recipe fom NDTV Cooks.
As I could not get hold of Kachri powder, I used a slice of Kiwi fruit, which is a good meat tenderiser.
Laal Maans- A fiery Rajasthani Lamb Curry
Laal Maans is an authentic Rajasthani meat dish. The literal translation of "Laal Maans" is Red Meat. Traditionally, this lamb dish is prepared with red chillies and curd. However, the recipe I followed, doesn't use curd.
Ingredients
- 500 gms Lamb Mutton meat /
- 1 Kiwi slice
- 2 Onion Chopped
- 18 - 20 chillies Dried Red
- 2 teaspoons Coriander seeds
- 1 teaspoon Cumin seeds
- 2 teaspoons Garlic cloves paste
- 1/2 tablespoon Ginger chopped
- to taste Salt
- 3 - 4 cardamoms Green
- 1/2 teaspoon Black pepper
- 1 Cinnamon " - stick
- Mace - small piece
- 1 Cardamom Black
Instructions
- Crush the kiwi slice and apply on the lamb pieces. Keep aside for at least 30 minutes.
- Dry roast the dried chillies, coriander seeds and cumin seeds till a shade darker.
- Cool and grind to a fine powder.
- Heat oil in a pan.
- Add the ginger and garlic.
- Saute till raw smells goes.
- Tip in the lamb pieces and fry till a shade darker.
- Add the chopped onions and salt.
- Saute for a couple of minutes.
- Add the whole spices and give a stir.
- Add the powdered chilli mixture and water.
- Cover and cook till the lamb is cooked though.
- If you feel that the gravy is thin, you may cook on high heat till you achieve the desired consistency.
- Garnish with coriander leaves.
- Serve hot.