Mohan Maas
A rich and creamy Rajasthani lamb curry with a warm, aromatic spice blend. This quick version brings the classic flavors to your table in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 1 lb lamb
- 2 medium tomato
- ½ cup heavy cream
- 1 tsp garam masala
- 2 whole dried red chilies
- ¼ cup coriander leaves
Instructions
- 1
Cut the 1 lb lamb into bite-sized pieces. Heat a large skillet over medium-high heat and add the lamb, searing until browned on all sides, about 5 minutes.
- 2
Add the 2 chopped tomatoes and 2 dried red chilies to the skillet. Cook, stirring, until the tomatoes soften and release their juices, about 3 minutes.
- 3
Stir in the 1 tsp garam masala and 0.5 cup heavy cream. Bring to a simmer, then reduce heat to low. Cook until the lamb is tender and the sauce thickens, about 10 minutes.
- 4
Season with salt to taste. Garnish with the 0.25 cup chopped coriander leaves and serve hot with rice or flatbread.
Tools you’ll need
- large skillet
- knife
- cutting board
- wooden spoon
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