Laal Maas

INGREDIENTS

• 500g mutton (bone-in pieces)
• 2 large onions, finely chopped
• 1 tbsp ginger-garlic paste
• 5-6 dried red chilies (soaked in warm water)
• 2 tbsp red chili powder (adjust to heat preference)
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tbsp garam masala powder
• 1/2 cup yogurt (whisked)
• 2 tomatoes, finely chopped
• 2 tbsp mustard oil (or ghee)
• 4-5 green cardamoms
• 2-3 cinnamon sticks
• 3-4 cloves
• 2 bay leaves
• Salt to taste
• Water (for cooking the mutton)
• Fresh coriander leaves (for garnishing)

Recipe

Step 1: Prepare the Red Chili Paste

- Blend the soaked dried red chilies into a smooth paste using a little water.

- This forms the base of the fiery flavor of Laal Maas.

Step 2: Marinate the Mutton

- In a bowl, combine the mutton with yogurt, red chili powder, turmeric powder, coriander powder.

- cumin powder, garam masala powder, and salt.

- Mix well, cover, and marinate for at least 1-2 hours (overnight marination is preferable for enhanced flavor).

Step 3: Sauté the Spices

- Heat mustard oil (or ghee) in a large pot or pressure cooker over medium heat.

- Add the cardamoms, cinnamon sticks, cloves, and bay leaves. Sauté for 2-3 minutes.

- until the spices release their aroma.

Step 4: Cook the Onions

- Add the finely chopped onions to the pot and cook until they turn golden brown and caramelized.

- Stir occasionally to avoid burning.

Step 5: Add Ginger-Garlic Paste and Tomatoes

- Once the onions are browned, add the ginger-garlic paste and sauté for a minute until the raw smell disappears.

- Then add the chopped tomatoes and cook until they soften and the oil starts to separate from the masala.

Step 6: Cook the Mutton

- Add the marinated mutton to the pot and cook until the mutton turns brown on all sides (about 8-10 minutes).

- Add the red chili paste prepared earlier and mix well to coat the mutton with the spicy masala.

Step 7: Pressure Cook

- Add enough water to the pot to cover the mutton (about 2 cups), and bring it to a boil.

- If using a pressure cooker, close the lid and cook for 20-25 minutes on medium heat or until the mutton is tender.

- If cooking in a regular pot, cover the pot and cook on low heat for 1-1.5 hours, adding more water if necessary.

Step 8: Garnish & Serve

- Once the mutton is tender and the curry has thickened, remove from heat and garnish with fresh coriander leaves.

- Serve Laal Maas hot with naan, steamed rice, or chapati.

Bonus Tip:

- For an extra kick, add a couple of finely chopped green chilies while cooking the onions.

- adjust the amount of red chili powder based on your spice tolerance.