Laas Maas translates as Red Meat and is a recipe that dates back 10,000 years. As chillies were introduced to India by the Portuguese in the late 15th century and yogurt was introduced 6000 years ago, this recipe is as authentic as it gets in the context of the last half millennium. Sit back and enjoy a recipe steeped in history encapsulating the true flavour of the Rajpoot who are still today the royaly of Ragasistan.
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INGREDIENTS - Serves 3 ( shank = 1 serving)
3 lamb shanks
ghee as required
green cardamon 6
black cardamom 3
Cloves 6
Cassia Bark 3 inch
black pepper corns 8
tej patta (Cassia leaves) 3
onions 3 large
ginger garlic paste 4 tbsp
fully fat yogurt 1 cup
Dried red chilli (deseeded) 10 & soaked 8n hot water & blended into a paste
Salt to taste
coriander powder 2 tbsp
cress, ginger juliennes for garnish