Livio’s Laal Maas


20 Red Chili (Can go up to 40 if you’re brave)

1 cup plain yoghurt

1 teaspoon cumin seeds

5 teaspoons of ground fresh coriander

1 teaspoon ground turmeric powder

3 tablespoons of ground garlic

3 medium onions thinly sliced

5 green cardamom pods

3 black cardamom pods

1 Lamb Shank

Olive Oil

Butter (because Livio loves it!)


Discard the stems and deseed the dry chills, let them soak in water for fifteen minutes.

Then mix the yoghurt, coriander, turmeric and chilies together and let this mixture rest for ten minutes.

In a heavy pan heat some olive oil and add the garlic until fragrant, then add the onions, cardamom pods and stir fry on medium heat until golden brown, almost melting.

Braise the lamb shank, which you’ve slightly seasoned with salt and pepper on a separate skillet.

Before adding the yoghurt mixture to the pan with the sizzling onions take it off the heat. Slowly stir in the yoghurt and mix until it slightly evaporates, then add a good liter and a half of water and your golden lamb shank.

Make sure the shank is swimming in order not to dry, cover your heavy pot and pop it in the oven for a good 2 1/2 hours at a low temperate of around 170 degrees celsius.

If after this time the liquid has still not evaporated, remove the tender lamb and reduce the sauce on a gas flame. Return the lamb to the sauce and serve with a side of rice and greek yoghurt.

Disclaimer * Livio’s final dish was devoured before we managed to photograph it. Sorry


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