Mango Lounge head chef Ashwani Kumar’s recipes have won many awards including the prestigious International Indian Chef of the Year in 2013. Chef Ashwani and his highly skilled team in the kitchen have taken Mango Lounge to an enviable position with many awards. Mango Lounge today is among the top 30 Indian restaurants in the country. That’s impressive considering that there are nearly 10,000 Indian restaurants in the UK at present!
Lal Maas
This is a fiery lamb curry that serves four and originates from the princely state of Rajasthan in Western India. We will soon be turning our thoughts to spicy food as the days will be getting shorter and nights longer with a chill in the air. This dish is perfect for those cold nights.
Ingredients
- 400g lamb cut into 2-inch cubes
- 8 lamb cutlets (with the bone on it)
- 250ml plain yoghurt
- 2 tbsps ginger and garlic paste
- 1 tsp turmeric
- ½ tsp garam masala
- 6 tbsps vegetable or sunflower oil or ghee
- 4-5 medium sized onions, sliced
- 2 medium sized green chillies, chopped
- 4 red chillis whole
- 3 star anise
- 1 cinnamon stick
- 1 tsp aniseeds, crushed
- 4 green cardamom pods
- 3 black cardamom pods
- 1 tsp roasted and powdered coriander seeds
- 1tsp roasted and powdered cumin seeds
- 3 tsps Kashmir chilli powder
- 1tbsp chopped tomatoes
- 2 tsps tomato paste
- ½ a small beetroot
- Salt to taste
- 1 tsp black pepper, crushed
- ½ tsp garam masala
- 4 tbsps chopped coriander
Method
- Marinate the lamb for at least 4 hours with yoghurt, ginger/garlic paste, turmeric powder, and garam masala.
- Heat oil in a pan and fry the sliced onions, chopped green chillies and the rest of the dry whole spices, cook for about 3 minutes over a low heat.
- Add marinated lamb and all the spices and cook over a low heat, covered for 30 minutes.
- Add tomatoes and cook until the tomatoes reach a paste-like consistency and add tomato paste and beetroot. Cook until the meat is tender.
- Season with salt, pepper and garam masala and garnish with coriander
- Serve with rice or bajre ki roti (millet flour bread)