Indian Lamb Stew
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.
Crush the Kachri powder orr 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.
PREP TIME30 mins
COOK TIME45 mins
TOTAL TIME1 hr 15 mins
How to make
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500 gms Lamb Mutton meat /
1 Kiwi slice or Kachri powder
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