Laal Maas

A fiery lamb curry that came out of the hunting camps of the Rajput kings. Back then, the meat would often be wild game, cooked slowly over the fire with very few ingredients. The heat came from Mathania chillies, a local Rajasthani chilli that gives the curry its deep colour without completely blowing your head off, however, we're using Kashmiri chillies here as they're much easier to find. It's brilliant in its simplicity, requiring little more than patience. What you get, is a luxuriously fall apart tender lamb shank and a deep, spicy and savoury sauce that may require a little yoghurt on the side.

Ingredients

Method

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Step 1

Remove the stalks from the dried chillies and shake out most of the seeds. Cover them with the hot water and leave them to soften for about 10 minutes.

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For

2

M

I

2

Lamb shank

4

tbsp

Ghee

10-12

Dried Kashmiri chilli, or Mathania if you can get them

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Notes

If you don't like spice, then half the amount of chillies and swap them for something like shallots or red onions.

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