Laal Maas

Contains: dairy

• Bay leaf

  1 pc

• Cloves

  3 g

• Curd

  whisked

  150 g

• Dried red chilli

  Mathania, soaked

  12 pc

• Garam masala

  4 g

• Ghee

  45 g

• Ginger-garlic paste

  35 g

• Green cardamom

  3 pc

• Mutton

  curry cut, bone-in

  500 g

• Onion

  sliced

  2 pc

• Salt

  to taste

• Turmeric powder

  3 g

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Method

1. 1Soak the dry red chillies in warm water, then grind to a smooth paste.
2. 2Whisk the yogurt with the chilli paste, turmeric and salt.
3. 3Heat ghee and crackle cloves, cardamom and bay leaf.
4. 4Add sliced onions and fry until golden.
5. 5Stir in ginger-garlic paste and cook off the raw smell.
6. 6Add the mutton and sear well on high heat.
7. 7Lower the heat and add the yogurt-chilli mix, stirring so it does not split.
8. 8Bhuno until oil separates, then add hot water and cook until tender.
9. 9For dhungar, rest a burning charcoal in a bowl over the curry with a spoon of ghee and cover to trap the smoke.
10. 10Finish with garam masala and serve fiery.