Spice Odyssey
Olive|August 2020
Spice Odyssey
This month, Olive’s Indian cooking expert shares a traditional slow-cooked lamb dish from northern India
MAUNIKA GOWARDHAN

Rajasthan laal maas

2 HOURS 20 MINUTES + MARINATING | SERVES 6

EASY | LC

A trip to Udaipur in Rajasthan was made really special by meeting locals from the region and discovering this stellar recipe for a traditional laal maas – a slow-cooked lamb curry with bone marrow, chillies and spices.

garlic 8 cloves, roughly chopped

ginger 5cm piece, roughly chopped

lamb shoulder 750g, excess fat trimmed, cut into bite-sized pieces (see cook’s notes)

kashmiri chilli powder or mild chilli powder 11/2 tsp (see cook's notes)

whole dried kashmiri chillies 10, soaked in 400ml of warm water (see cook’s notes)

vegetable oil 8 tbsp

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August 2020