Laal maas

Ingredients

• 750 g mutton on the bone
• 15–20 dry red chillies (Mathania or Kashmiri), soaked and ground to a paste
• 1 cup curd, whisked
• 4 tbsp ghee
• 2 large onions, sliced
• 1 tbsp garlic paste
• 1 tsp ginger paste
• 2 black cardamoms
• 4 cloves
• 1 bay leaf
• 1 tsp coriander powder
• Salt to taste

Method

1. Mix the mutton with curd, half the chilli paste and salt. Rest for 1 hour.
2. Heat ghee in a heavy pot. Add the whole spices, then the onions, and fry until deep brown.
3. Add the ginger and garlic pastes and the rest of the chilli paste. Fry until the ghee separates.
4. Add the mutton with its marinade and coriander powder. Cook on high heat for 10 minutes, stirring.
5. Add 2 cups hot water, cover and simmer for about 1 hour until the meat is tender and the gravy is thick and red.
6. Serve with bajre ki roti or plain rice.