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Laal Maas

Rajasthan's royal fiery red mutton curry, smoky with mathania chillies and ghee.

Ingredients

• 1 kg mutton, curry cut
• 12 dry red chillies (Mathania or Kashmiri), soaked
• 1 cup curd
• 3 onions, sliced
• 2 tbsp garlic paste
• 1 tbsp ginger paste
• 2 tsp coriander powder
• 4 cloves
• 4 green cardamom
• 2 black cardamom
• 6 tbsp ghee
• salt to taste

Method

1. Grind soaked chillies into a smooth paste. Mix with curd and coriander powder.
2. Heat ghee, add the whole spices and onions; fry till deep golden.
3. Add ginger and garlic paste, cook 2 minutes.
4. Add mutton and sear on high 10 minutes.
5. Add the chilli-curd mixture and salt. Cook on medium till oil separates.
6. Add 2 cups water, cover and simmer 60 minutes until tender. Optional: smoke with a hot coal and ghee for 2 minutes before serving.

Tip: Deseed half the chillies for colour without overwhelming heat.