Laal Maas is a dish from Rajasthan in the North of India and roughly translated means ‘red meat’. The vibrant red colour of the curry comes from the use of lots of Kashmiri chilli powder which in comparison to standard chilli powder is fairly mild but gives a lovely depth of flavour. The curry is very rich and warming, it’s a little bit like a spicy version of goulash!
1 hr 30 mins
Raita Blend: brown MUSTARD, cumin, mint Laal Maas Ground Spices: Kashmiri chilli, cumin, coriander, green cardamon, black cardamon, cinnamon Kashmiri Chillies: Kashmiri chilli
May contain traces of celery and sesame. Allergens are listed in CAPITALS
800g diced lamb or beef 2 medium onions 200g spinach (fresh or frozen) 150g natural yogurt (full fat is best) Rice to serve
Large lidded pan
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