Authentic Rajasthani LAAL MAAS using Lamb Shank

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

[@jed19111955]

Working my way through one of your recipe books and thoroughly enjoying making and sampling everything I've cooked so far. Your books along with your videos have taken me from being completely intimidated to even attempt to cook Indian cuisine to feeling confident and actually creating some very authentic and tasty dishes.
I'm one extremely grateful follower Steven!

[@StevenHeapRecipes]

Wonderful! Thanks

[@nigel8499]

Looked great 😋

[@StevenHeapRecipes]

Thank you 😋

[@timmienorrie]

Steven, that looks amazing and as there are so few ingredients compared to "normal" we have no excuse not to try it for ourselves.

[@StevenHeapRecipes]

Thanks, flavours was great 👍

[@Mike_5]

Nice one yet again Steven as all hardened curry lover's know we all seek out those new variations and this has definitely hit the spot for that!

[@StevenHeapRecipes]

Hope you enjoy Mike 😉

[@neilsmith7547]

Very authentic dish Steve. Looked delicious mate 😊

[@StevenHeapRecipes]

Thank you kindly

[@JeffM---]

Thanks Steven, the result looks amazing.

[@StevenHeapRecipes]

Thanks 👍

[@bigw1552]

Looks delicious, do you think pork shanks would be a good substitute?

[@StevenHeapRecipes]

Thanks, Yes, definitely