Sachins’ Head Chef Bob Arora is back with another warming recipe.

Unfortunately, the winter isn’t over quite yet, and chilly evenings certainly call for a hearty, warming supper. Luckily, Bob Arora is here with a super tasty recipe for Laal Maas, a traditional Rajasthani lamb dish that is the perfect antidote to a cold evening.

If you want to keep things traditional, you can swap the lamb out for mutton.

Ingredients

This recipe is ideally made using a pressure cooker to keep things quick. If you don’t have a pressure cooker, use a heavy-bottomed pan with a tight-fitting lid and adjust cooking times accordingly to ensure the lamb is cooked through.

1. 750 grams of lamb, cut into 1-inch pieces

2. 6-8 Kashmiri red chillies

3. 4 medium white onions, chopped

4. 6 tbsp natural yoghurt

5. 2 tsp cumin powder

6. 2 tsp coriander powder

7. ¼ tsp turmeric powder

8. ¼ tsp garam masala powder

9. 2 tbsp ginger and garlic paste

10. 4 tbsp ghee

11. 1 black cardamom

12. 3-4 green cardamoms

13. 1-inch cinnamon stick

14. 3-4 cloves

15. 1 bay leaf

16. Salt to taste

17. Chilli flakes

Cooking instructions

1. First things first, soak your Kashmiri chillies in a bowl of water. Once they have soaked for at least one hour, pop them into a food processor and blitz them into a fine paste.

2. Add your lamb pieces to a large mixing bowl along with the yoghurt, cumin powder, coriander powder, turmeric powder, garlic and ginger paste and the Kashmiri chilli paste. Mix well and leave in the fridge to marinate for at least one hour, or ideally overnight.

3. Now warm the ghee in your pressure cooker. Once it has warmed through, add the black and green cardamom, cinnamon stick, cloves and bay leaf. As soon as they begin to release their aromas you can add the onions, stirring them as they cook.

4. Once the onions have taken on a nice golden colour, add another spoon of garlic and ginger paste, stirring continually to prevent sticking.

5. Allow the onions to cook for a further minute or so, before adding in the marinated lamb.

6. Stir continually and as the lamb begins to cook through, add water to the pressure cooker until the lamb is fully covered.

7. At this point, pop the lid on top of your pressure cooker and leave it to whistle for around 7-8 times before allowing it to release its steam and stirring in the garam masala powder.

8. Your curry is now ready to serve! Plate it up with a garnish of chilli flakes and rice or naan bread on the side.

9. Enjoy!

Sachins has been committed to culinary excellence for almost 40 years, drawing inspiration from traditional North Indian recipes and bringing a modern twist to tantalise taste buds across the region.

Book your table at Newcastle’s most iconic Punjabi restaurant by calling 0191 232 4660.