Jungli Lall Mass (Wild Spicy Lamb)

Summary

Yield
Servings
Prep time
2 hours
Cooking time
1 hour
Total time
3 hours

Description

This is a delicious hot curry lamb dish, traditionally from the Rajasthan ares of India, but modified by Fiji Indians

Ingredients

3 1⁄2 lb
Lamb (Cut into 1 to 1 1/2 inch cubes)
2 T
Garlic (Pureed )
6 T
Chilli Paste (Hopefully made from our peppers)
15  
Peppers (Dried)
2  
Cinnamon Sticks
2 t
Cumin seeds
10 clv
Garlic (Sliced)
6  
Onion (Sliced)
10  
Green cardamoms
5  
Black cardamoms
4  
Bay Leaves
4 T
Coriander powder
2 c
Yogurt (Plain)
1 c
Pure ghee
10  
Peppers (Crushed (not dried))

Instructions

Place the cubes of lamb in a bowl, add salt, red chilli paste, garlic paste, yogurt and mix. Let it marinate for two hours.

Heat ghee in a pressure cooker. Add bay leaves, green cardamoms, black cardamoms, four broken red chillies, cinnamon, cumin seeds and garlic and sauté for two to three minutes.

Add onions and sauté for another two to three minutes.

Add marinated Lamb and sauté for ten minutes.

Add coriander powder, crushed red chillies and mix.

Add Four cups of water and mix.

Put the lid of the pressure cooker on and pressure cook till six whistles are given our or till the lamb is completely done.

Serve hot garnished with the remaining whole red chillies.