Lal Maas by Chef Ashwani Kumar

Ingredients

• 400g lamb cut into 2-inch cubes
• 8 lamb cutlets (with the bone on it)
• 250ml plain yoghurt
• 2 tbsps ginger and garlic paste
• 1 tsp turmeric
• ½ tsp garam masala
• 6 tbsps vegetable or sunflower oil or ghee
• 4-5 medium sized onions, sliced
• 2 medium sized green chillies, chopped
• 4 red chillis whole
• 3 star anise
• 1 cinnamon stick
• 1 tsp aniseeds, crushed
• 4 green cardamom pods
• 3 black cardamom pods
• 1 tsp roasted and powdered coriander seeds
• 1tsp roasted and powdered cumin seeds
• 3 tsps Kashmir chilli powder
• 1tbsp chopped tomatoes
• 2 tsps tomato paste
• ½ a small beetroot
• Salt to taste
• 1 tsp black pepper, crushed
• ½ tsp garam masala
• 4 tbsps chopped coriander

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