Laal Maas

🔥 Prep

• Cut the 600 g mutton into bite‑sized pieces.
• Soak the 15 pcs Mathania dry red chilies in warm water for 20 minutes, then drain and blend into a smooth paste.
• Measure out 4 tbsp ghee and 1 tbsp mustard oil.
• Measure out 150 g plain yogurt.
• Finely chop the 200 g yellow onion.
• Mince the 12 cloves of garlic.
• Grate the 1 inch fresh ginger.
• Measure out 1 tbsp coriander powder, 1 tsp cumin seed, 0.5 tsp turmeric powder, and 1.5 tsp salt.
• Gather 2 pcs black cardamom, 4 pcs green cardamom, 6 pcs cloves, 1 pcs cinnamon stick, and 2 pcs bay leaves.
• Measure out 500 ml water.

🔥 Cook

• 1. Heat 4 tbsp ghee and 1 tbsp mustard oil in a heavy‑bottomed pot over medium‑high heat until shimmering.
• 2. Add the cumin seeds, black cardamom, green cardamom, cloves, cinnamon stick, and bay leaves; sauté for 30 seconds until fragrant.
• 3. Add the chopped onion; sauté over medium heat until golden brown, about 8 minutes.
• 4. Add the minced garlic and grated ginger; cook for 2 minutes until the raw smell disappears.
• 5. Stir in the coriander powder and turmeric powder; cook for 1 minute.
• 6. Add the soaked Mathania chili paste; fry for 2‑3 minutes until oil begins to separate from the mixture.
• 7. Add the mutton pieces; increase heat to medium‑high and sear for 5‑6 minutes until lightly browned on all sides.
• 8. Reduce heat to medium; whisk the yogurt with a pinch of salt, then gradually stir into the pot, stirring constantly for 4 minutes to prevent curdling.
• 9. Pour in the 500 ml water and remaining salt; bring to a gentle boil, then reduce to low and cover the pot.
• 10. Simmer for 1 hour 30 minutes (90 minutes) until the mutton is tender and the sauce has thickened, stirring occasionally.
• 11. For dhungar smoke: heat a small piece of charcoal until red‑hot, place it in a small bowl inside the pot, drizzle with a few drops of mustard oil, cover tightly and let the smoke infuse for 5 minutes; then remove the charcoal bowl.
• 12. Adjust seasoning if needed, simmer uncovered for 5 minutes to reach the desired consistency.

🔥 Serve

• Transfer the Laal Maas to a warm serving bowl and garnish with fresh cilantro leaves and a drizzle of ghee, if desired.
• Serve hot with steamed basmati rice, jeera rice, or Indian breads such as naan or roti.
• Accompany with sliced onions, lemon wedges, and a side of cooling raita.