Laal Maas

Ingredients

• Mutton: 1 kg, curry cut
• Yogurt: 1 cup, whisked
• Onions: 3, thinly sliced
• Garlic: 10-12 cloves, crushed
• Mathania Red Chilies: 10-15, soaked and ground to a paste
• Mustard Oil: 1/2 cup
• Cloves: 5-6
• Black Cardamoms: 2
• Cinnamon Stick: 1 inch
• Coriander Powder: 2 tbsp
• Turmeric Powder: 1/2 tsp
• Salt: to taste
• Ghee: 2 tbsp
• Charcoal: 1 small piece for smoking (optional)

Instructions

1. 1

   Heat mustard oil in a heavy-bottomed pan. Add the whole spices (cloves, cardamom, cinnamon).

2. 2

   Add the sliced onions and fry until they are golden brown.

3. 3

   Add the mutton pieces and sear on high heat until browned on all sides.

4. 4

   Add the crushed garlic and cook for a couple of minutes until the raw smell disappears.

5. 5

   Lower the heat and add the whisked yogurt, stirring continuously to prevent curdling.

6. 6

   Add the red chili paste, coriander powder, turmeric powder, and salt. Mix well.

7. 7

   Sauté the mutton with the spices for 10-15 minutes until oil separates.

8. 8

   Add 2-3 cups of hot water, bring to a boil, then cover and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender.

9. 9

   For the smoky flavor (dhungar method), place a small steel bowl in the center of the curry. Heat a piece of charcoal until red hot and place it in the bowl. Pour a spoonful of ghee over the charcoal, and immediately cover the pan with a lid. Let it smoke for 5 minutes.

10. 10

    Remove the bowl and charcoal. Serve Laal Maas hot with bajra roti or rice.