Laal Maans (Red Chile Lamb)
When I visited the city of Udaipur in the state of Rajasthan, India I was introduced to famous dish called “Red Meat” made with mutton and red chiles. The proper name is Laal Maans, and it appears on nearly every menu in Rajasthan. I had the privilege of making it with 3 chefs at the Lake Palace Hotel in Udaipur in the restaurant kitchen. We used a deep copper pot called a handi to make the dish, starting with browning the meat, and carefully adding chile paste, spices, and yogurt. After cooking slowly, the tender meat is enriched with deep flavors and a vibrant red color. I bought a handi from a roadside shop before returning home, and I use it to make Laal Maans in my kitchen. I use lamb instead of mutton, and although the local chiles, called mathania are used, I often use kashmiri chiles which are available in my international supermarket. It is delicious served over basmati rice, but I’ve also served it on crispy papadams topped with shredded cabbage and ripe mango.
Ingredients
Serves 6
Laal Maans:
12 dry red chiles (I use kashmiri chiles)
1/2 cup vegetable oil
4 black cardamom pods
4 whole cloves
1 cinnamon stick
3 medium onions, chopped
2 pound lamb shoulder, cut into 2” pieces
1 tablespoon kosher salt
2 tablespoons ginger, minced
2 tablespoons garlic, minced
3/4 cup whole milk yogurt
1 teaspoon ground cumin
1 tablespoon ground coriander seed
1 teaspoon ground turmeric
Process
In a medium bowl cover chiles with warm water and soak for at least 30 minutes. Meanwhile, heat oil in a large pot over medium high heat. Add the cardamom pods, cloves, and cinnamon stick. Cook for 1 minute, then add onions and sauté until soft, about 5 minutes. Sprinkle 2 teaspoons of kosher salt on lamb pieces and add to onion mixture. Cook until lamb is browned, about 10 minutes. Stir in garlic and ginger and reduce heat. Drain the soaked chiles, reserving 1/4 cup of soaking water. Put chiles and reserved water into a small food processor or blender and blend until smooth.
Pour into a small bowl and stir in the yogurt, cumin, coriander, turmeric, and 1 teaspoon kosher salt. Add mixture to the lamb and cook for 10 minutes, stirring frequently. Add 2 cups of hot water and bring to a boil. Reduce heat to a simmer and cover to cook for 45 minutes, stirring occasionally. Remove lid and cook another 10 minutes. Taste to see if more salt is needed and serve warm over rice.
