Lamb Rassa with Rice Bhakri

Lamb Recipes, Recipes

A fiery curry that tastes like home.
A rustic Maharashtrian-style thin Lamb Curry.
Tender Lamb simmered in a spicy red Rassa, served with Rice Bhakri.
Made with: Kala Masala, Saoji Masala, Turmeric Powder, Red Chilli Powder by MH12 Foods.
#MH12Foods #KalaMasala #SaojiMasala #MaharashtrianFood #LambRecipes

Serves: 2–4 people

Rice note: This version uses Ambemohor rice.

Ingredients

  • 400–500g meat/chicken pieces
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 2 medium tomatoes, chopped
  • 1/2 tsp turmeric
  • 1 tsp red chilli powder (adjust)
  • 1 tsp salt (or to taste)
  • 1 tsp cumin seeds
  • 1 tbsp oil or ghee
  • MH12 Kala Masala – 1 tsp (or to taste)
  • MH12 Red Chilli Powder – 1 tsp (or to taste)
  • MH12 Saoji Masala – 1 tsp (or to taste)

Method

  1. Heat oil/ghee in a pan. Add cumin seeds and let them splutter.
  2. Add onion (if using), ginger and garlic. Sauté until fragrant.
  3. Add tomatoes and cook until soft and oil starts to separate.
  4. Stir in MH12 masala(s) and remaining spices. Cook 30–60 seconds.
  5. Add the main ingredient (veg/meat/eggs) and cook until well coated.
  6. Add a splash of water if needed and simmer until cooked through and the gravy reaches your preferred consistency.
  7. Serve hot with Rice Bhakri. Fresh coriander (optional), lemon wedge

MH12 products used

  • Kala Masala
  • Red Chilli Powder
  • Saoji Masala
  • Turmeric Powder / Haldi Powder

Tip: Adjust chilli and salt to taste. For a richer finish, add a small knob of ghee before serving.