Stock Piling? No not me! It is just that I always have STUFF, my daughter in law, once described my kitchen cupboards as a Tardis ( Time And Relative Dimensions In Space) .
I had to look it up, in my jargon it would have been and Aladdin’s cave, except I know where everything is! Spices and herbs, Chillis and sauces, beans and rices, flour and flours, it is all there. Simply put, I never know what I am going to cook from one day to the next. Then we move onto freezers ( note the plural), one tall, and one short both neatly stacked, soups and meat and fish all flat vacuumed packed and everything in its place, I can direct you, second drawer down, you will find xxxx. I actually think I’m a bit OCD , ah well !
But back to this week. Last Sunday being thwarted and not being able to visit our newest grandchild ( Baby Molly) we diverted via Costco! On a Sunday? We must have been mad, actually it was not too bad. Were people stocking up on Loo Rolls, I’ve no idea! The place always amazes me, there are those who have mounds of goods and those who go there to buy one or two items, and then we are in the middle.
We bought what we went for and more, of course, after all this is Costco, ( a dangerous place Costco) and then what was I going to do with the boned leg of lamb ?
Inspiration hit me and so I cooked my favourite Indian curry. I hesitate in calling it a curry, there is no Ghee and no curry powder either, but nonetheless spicy and delicious. I think my ghee/ curry phobe daughter might even like it.
Rajasthani Laal Maas is a fiery ( though you can make it as hot or not as you like) Lamb Curry form the Rajasthan part of India. We visited Rajasthan and the golden triangle several times whilst # 1 daughter was living there, staying in a variety of accommodations ranging from Maharajahs old palaces to tents on tiger reserves. For me the stand out meal was Laal Maas and as soon as I returned to the UK set about finding out all about this wonderful dish.
- 1 kilo lamb cut into bite size pieces
- 5 teaspoon red chilli powder ( traditionally kashmiri chillies are used, deep red and hot)
- 4 sliced onions
- salt as required
- 4 cloves of garlic chopped
- 1 cinnamon stick
- oil for frying
- 3 teaspoon coriander powder
- 1 cup yoghurt
- 1 teaspoon powdered turmeric
- 3 teaspoon garam masala powder
- 6 green cardamom
- 2 teaspoons cumin seeds
- 2 inches fresh ginger, chopped
In a deep bottomed pan add some oil Once hot, add cinnamon sticks, cardamom Sauté for 3-5 minutes.
Now, add the lamb pieces, and sauté to seal. Then add the onions, ginger, garlic, yogurt, turmeric and salt. Cook covered on a low heat until the lamb is soft.
Add the powdered spices (except garam masala) and stir in and leave to simmer for about 5 minutes
Now, add one cup water, garam masala and again simmer for 5-7 minutes.
Serve hot with streamed rice or paratha. and garnish with chopped coriander leaves
This dish can be made as spicy ( hot) or as mild as you like. Traditionally it is very red and very spicy hot.too spicy, then add some more yoghurt or some potatoes, they will absorb some of the heat.