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LAAL MAAS
Jon Hatchman
Print Recipe
Pin Recipe
Total Time
2
hours
hrs
Course
Main Course
Cuisine
Indian
Servings
6
Ingredients
450
grams
ghee or clarified butter, plus extra 2 tbsp to finish
3
Bay leaves
4
Black cardamom pods
9
Cloves
2
Cinnamon sticks
2
Medium red onions, finely sliced, plus extra to garnish
6
Lamb shanks
10
Whole dried Mathania or Kashmiri chillies, whizzed to a smooth paste with a little oil
1
tbsp
Ginger and garlic paste
60
grams
Greek yoghurt
1
tbsp
Ground turmeric
1
tbsp
Ground coriander
4 - 6
Cloves
Garlic
chopped
1
lump
natural charcoal
handful fresh coriander chopped, to garnish
Instructions
Heat the ghee in a large, deep pan over a high heat
Add the bay leaves, cardamom, 6 cloves and cinnamon to flavour the oil, then add the onions
Cook gently for 15-20 mins, until soft and golden
Add the lamb shanks and cook on all sides until a golden crust forms
Stir in the chilli paste and ginger and garlic paste with a little salt and bhunno (stir-fry until the moisture evaporates)
Meanwhile, combine the yoghurt, turmeric and coriander in a mixing bowl; season with salt. Add to the lamb and stir until evenly coated
Pour in enough water to just cover the shanks, then pop on the lid and cook over a low heat for 90 minutes, or until the meat is tendr.
Alternatively, transfer to the oven and cook at 110°C, fan 90°C, gas ¼ for 8 hrs
In a separate pan, heat 1 tbsp of ghee
Add the chopped garlic and cook until golden and fragrant
Stir it into the curry sauce
Heat a lump of natural charcoal directly on a gas hob
Remove with tongs to a katori or small metal bowl
Add 1 tbsp melted ghee and the remaining cloves, then place in the middle of the curry
Immediately cover with a lid and leave for 3 mins to allow the smoke to infuse the curry
Remove the charcoal. Garnish with the extra onion and chopped coriander