This delicious Lal Maas curry is a mild and flavorful Indian dish that will be sure to please your little ones! This blog post from Toddler Recipes Australia offers a guide on how to make this fantastic dish at home. With using basic ingredients and a few easy steps, you’ll have a delicious aromatic curry that will tantalize the taste buds of the toddler in your life! The recipe is easy to customize and is perfect for a busy family kitchen.
General Information
- Servings: 4
- Keywords: Lal Maas, Indian curry, kid friendly
- Calories: 204
- Protein: 16 g
- Carbs: 16 g
- Fats: 9 g
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
Ingredients
- 1 tablespoon of canola oil or another oil of choice
- 3 garlic cloves, minced
- 2 tablespoons of fresh ginger, grated
- 2 tablespoons of coriander powder
- 1 teaspoon of cumin powder
- 1/4 teaspoon of garam masala
- 1/4 teaspoon of turmeric
- 1 roasted red pepper, chopped
- 1/2 teaspoon of crushed red pepper flakes
- 400g of diced lamb or beef
- 400g of tinned tomatoes, chopped
- 2 tablespoons of tomato puree
- Fresh coriander leaves to garnish
- 2 tablespoons of plain yogurt
- 2 teaspoons of toasted flaked almonds (optional)
Directions
- In a large skillet, heat the oil over medium heat.
- Add the garlic and ginger and sauté until fragrant, about 1-2 minutes.
- Add the coriander, cumin, garam masala, and turmeric, and stir until fragrant, about 1 minute.
- Add the red pepper and crushed red pepper flakes, and sauté for 2-3 minutes.
- Add the diced lamb or beef and cook until it is lightly browned and cooked through, about 5 minutes.
- Add the tinned tomatoes and tomato puree and stir well.
- Reduce the heat to low and simmer, stirring occasionally, until thickened, about 10 minutes.
- At this point I like to sprinkle some jokes to make meal time fun: What did one plate say to the other plate? “Lunch is on me!”
- Remove the skillet from the heat and stir in the yogurt and the toasted flaked almonds (optional).
- Garnish with coriander leaves and serve.
Recommended Sides
This Lal Maas dish pairs especially well with cooked basmati or jasmine rice and steamed vegetables such as broccoli, carrots, and peas. To finish, serve with a side of chapatis or naan bread.
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